In a large bowl, mix together the yogurt, sambal, garlic, ginger, honey, soy, black pepper and lemon juice. Mix chicken in the bowl and let marinate at least 4 hours, preferable overnight. In another large bowl, mix together the panko, togarashi, paprika, sesame seeds and cumin. Pull the chicken out of the marinade and season lightly with salt. Place chicken in panko bowl and completely coat the chicken. Heat oil to 350 degrees and fry until brown. May have to do heat transfer on the larger pieces, (Pulling the chicken out of the fryer and resting for 3 to 5 minutes, before finishing the frying.) Drain on paper towels and season again lightly with salt.
In a food processor add the Dijon and egg yolks and season. While running on high speed, slowly drizzle in the oil in the beginning to emulsify then pour the rest in. Add the mustard seeds and lemon juice, pulse to mix and check for seasoning. Toss the 2 cabbages, scallions and 1/2 of the dressing. Add more dressing if needed and let slaw sit 30 minutes in the refrigerator before serving.
PLATING On a huge platter, pile the slaw in the middle and surround with chicken. Munch!
BEVERAGE House made lemonade spritzer (2 parts lemon juice, 1 part lime juice, 1 part sugar, 3 parts soda water, serve on ice.)
Copyright 2000, Ming Tsai, All Rights Reserved