To replicate the specific sweet-umami drizzle used at the restaurant 1.3.6: 1/4 cup ketchup 1.2.1 2 tbsp Worcestershire sauce 1.2.1 1 tsp soy sauce 1.2.1 1 tsp brown sugar 1.2.1 Base: Steamed white rice 1.2.14.

1/2 cup all-purpose flour 1.2.1, 1/2 tsp salt 1.2.1, 1/2 tsp black pepper 1.2.1.

Dredge each piece in flour 1.2.1, dip in the egg wash 1.2.1, and then press firmly into the panko 1.2.1. Tip: Let the breaded chicken rest for 5–10 minutes 1.2.8 before frying to help the coating stick 1.4.12.

Add the mixed greens and toss gently to coat right before serving. How to Plate Like the Restaurant

This recipe breaks down the component parts for a full restaurant-style plate. For the Chicken & Breading

Do you need for the flour and panko?

In a small saucepan, combine all the sauce ingredients (ketchup, Worcestershire, soy, mirin, mustard, garlic, ginger). Whisk over medium-low heat until it just begins to bubble. Simmer for 2 minutes, then remove from heat. The flavor deepens as it cools.