Crispy Chinese Chicken Salad

Pat the chicken breasts dry. Place them on a cutting board with the thickest part towards you. Using a sharp knife, carefully slice horizontally through the thickest part of the breast to create thinner, even cutlets. Aim for 3-4 thin slices per breast.

Prepare three shallow bowls. In the first, place all-purpose flour seasoned with salt. In the second, whisk two eggs until no stringy egg white remains. In the third, place panko breadcrumbs.

Dredge each chicken cutlet first in the seasoned flour, shaking off excess. Then dip into the beaten egg, ensuring it's fully coated. Finally, press the cutlet into the panko breadcrumbs, coating both sides thoroughly. Press gently to adhere the breadcrumbs. Place breaded cutlets on a plate.

Stack egg roll wrappers and cut them in half, then stack again and cut into thin strips, about 1/4 inch wide. Separate the strips so they don't stick together.

In a deep skillet or pot, heat about 1 inch of canola oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature.

Carefully add the wonton strips to the hot oil in batches, being careful not to overcrowd the pan. Fry for about 3-4 minutes, stirring occasionally, until golden brown and crispy. Remove with a spider strainer and drain on a wire rack set over a baking sheet. Season immediately with salt.

Reheat the oil in the skillet to 350°F (175°C).

Carefully place two breaded chicken cutlets into the hot oil. Fry for 4-5 minutes per side, flipping occasionally, until golden brown and cooked through. The chicken should be crispy and golden. Remove from oil and drain on the wire rack. Repeat with remaining cutlets.

In a small, dry skillet over medium-high heat, add the slivered almonds. Toast for 1-2 minutes, stirring constantly, until lightly browned and fragrant. Transfer to a small bowl.

In the same skillet, add the sesame seeds. Toast for 1-2 minutes, stirring constantly, until lightly browned and fragrant. Transfer to a small bowl with the almonds.

Wash and dry the romaine, iceberg lettuce, and radicchio. Remove any wilted outer leaves. Chop the romaine and iceberg lettuce into bite-sized pieces, aiming for a mix of thicker and thinner ribbons. Roughly chop the radicchio.

Peel the carrot. Using a mandoline or vegetable peeler, create thin julienne strips of carrot. Add the shredded carrots to the bowl with the lettuce.

Trim the root ends of the green onions. Cut them in half lengthwise, then fold them over and slice thinly into fine ribbons. Place the sliced green onions in a small bowl of ice water for about 15 minutes to curl and crisp up. Drain on paper towels.

In a small bowl, combine Dijon mustard, honey or agave, sriracha, orange juice, soy sauce, sesame oil, and rice vinegar. Whisk to combine.

Slowly stream in the vegetable oil while whisking continuously to emulsify the dressing. Season with salt and pepper to taste. Adjust flavors as needed, adding more rice vinegar for acidity or honey for sweetness.

In a large bowl, combine the chopped lettuces, radicchio, shredded carrots, and half of the crispy wonton strips. Add the sliced green onions.

Drizzle about half of the dressing over the salad and toss gently to coat. Add more dressing as needed, tossing until the salad is lightly coated but not drowned.

Transfer the salad to serving plates, piling it high to create a mound. Top with the crispy chicken cutlets (sliced or whole), remaining wonton strips, toasted almonds, and toasted sesame seeds. Garnish with the curled green onions.