Put the chicken breast in a plastic bag, and pound it out with a meat mallet. Lightly season both sides with salt and pepper. Repeat with the remaining chicken breasts.

Take out three trays for the breading station. Fill them with flour, egg wash, and panko breadcrumbs. Grab a piece of chicken and toss it in the flour. Make sure it gets all around and shake off the excess. And then, move on to the egg wash and the breadcrumbs. Cover with a good amount of breadcrumbs and gently press it down so that they can stick to the surface. Repeat this process with the remaining chicken breasts.

Fill your wok (or pot) with a good amount of oil. Heat it over medium-low(or medium). Once it reaches the temperature (160 -170℃ / 320-340℉), add in the chicken pieces.

Depending on the size of your chicken, fry for 6 to 8 minutes. (Do not overcrowd the pan and do this in batches. Like 1 or 2 at a time would be perfect.) Flip it over a few times to make sure it cooks evenly. Remove from the oil and place on a wire rack.

Thinly slice the cabbage. Soak them in cold water and set aside.

Make the salad dressing: With a mortar and pestle, grind the sesame seeds. Add the sugar, kewpie mayo, vinegar, soy sauce, sesame oil, and a pinch of salt. Mix to combine.

In a small bowl, combine the ketchup, soy sauce, oyster sauce, Worcestershire sauce, and sugar. Mix well.

Put the drained cabbage on a plate and drizzle with dressing. Add some hot cooked rice. Garnish with tomato (if using) and black sesame seeds (if using).

Slice up the chicken and place it on the other side. Serve with the dipping sauce. Enjoy~!