Trim excess fat from chicken. If using breasts, slice horizontally to make 1/2-inch thick cutlets or pound between plastic wrap to about 1/2-inch thickness. Season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

Set Up Breading Station

Place flour in a shallow dish. Crack eggs into a second shallow bowl and whisk until smooth. Place panko breadcrumbs in a third shallow dish.

Bread Chicken

Dredge each seasoned chicken piece in flour, shaking off excess. Dip into beaten eggs, then press firmly into panko to coat fully. Transfer to a plate and repeat with remaining pieces. Let rest 5 minutes so panko adheres.

Fry Chicken

Pour neutral oil into a large skillet to a depth of about 1/4–1/3 inch and heat over medium-high until a small piece of breadcrumb sizzles and browns (about 350°F / 175°C if using a thermometer). Carefully place breaded chicken into the oil (do not overcrowd). Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towel-lined plate to drain. Keep warm and let rest 5 minutes before slicing into 1/2-inch strips for tacos.

Waikiki Dressing

In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp soy sauce, 1 tsp rice vinegar, 1 tsp honey, 1/2 tsp grated ginger, 1/4 tsp sesame oil and 1/2 tsp sriracha (optional). Taste and adjust balance: add more honey for sweetness, more vinegar for tang, or more sriracha for heat. Refrigerate until assembly.

Taco Assembly

Warm Tortillas

Warm tortillas on a dry skillet over medium heat 20–30 seconds per side until pliable, or wrap in foil and heat in a 300°F oven for 5–7 minutes.

Assemble Tacos

Place a warm tortilla on a plate. Add a small handful (~1/3 cup) of shredded cabbage, 3–4 strips of sliced katsu chicken, a drizzle (about 1–2 tbsp) of Waikiki dressing, and a sprinkle of sliced green onions and toasted sesame seeds. Serve with a lime wedge to squeeze on top. Repeat for remaining tortillas.

Sides (Rice & Mac Salad)

Cook Rice

Rinse 1 cup short-grain rice under cold water until water runs mostly clear. Combine rinsed rice with 1 1/4 cups water in a pot. Bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes. Fluff with fork. If desired, sprinkle 1 tsp furikake over rice before serving.

Make Mac Salad

Bring a pot of salted water to a boil and cook 1 cup elbow macaroni until just tender (al dente) according to package instructions, about 7–9 minutes. Drain and rinse under cold water to stop cooking and cool pasta. In a bowl, whisk together 1/2 cup mayonnaise, 2 tbsp milk, 1 tsp apple cider vinegar, 1 tsp sugar and 1/4 tsp salt until smooth. Fold in cooled macaroni, 1/4 cup shredded carrot and 1/4 cup diced celery. Chill at least 15 minutes to meld flavors. Taste and adjust seasoning before serving.