Ingredients

Sauce

• ½ cup ketchup
• 2 Tablespoons soy sauce
• 1 Tablespoon mirin, Japanese sweet wine
• 1 clove garlic, minced
• 1 teaspoon freshly grated ginger
• 1 Tablespoon brown sugar

Noodle Salad

• ½ pound somen noodles
• ¼ green cabbage, thinly sliced
• ¼ cup ponzu sauce

Chicken

• 4 skinless, boneless chicken thighs
• Kosher salt, to taste
• 1 cup all-purpose flour
• 3 large eggs, lightly beaten with 3 Tablespoons water
• 3 cups panko breadcrumbs
• 3 cups avocado oil, divided
• pickled onions, optional
• micro-greens, optional
• furikake rice seasoning seasoning, optional

Instructions

Sauce

Combine all ingredients in a medium glass bowl. Whisk until fully combined and allow to marry together for at least 30 minutes.

Noodle Salad

Cook somen noodles (or any Asian noodle) according to package instructions. Cool under cold running water and strain. Thinly slice green cabbage. Combine the cabbage with the noodles, toss with ponzu sauce, and set aside in a Sub-Zero refrigerator.

Chicken

Lightly pound the chicken thighs to ½-inch thickness and season with Kosher salt.

Place the flour, eggs, and panko in three separate pie plates. Lightly season each with Kosher salt.

Dredge one piece of chicken in the flour, tapping off the excess. Dip the chicken in the egg, allowing the excess to drip off, then coat with the panko, pressing to help it adhere. Transfer the chicken to a wax paper–lined baking sheet. Repeat with the remaining chicken.

Divide the avocado oil between two large skillets and heat on the Wolf Gas Cooktop Burner until the oil is shimmering.

Add the chicken to the skillets and fry over moderately high heat, turning once, until golden and crispy—about 3 minutes per side. Drain on a paper towel–lined baking sheet.