Slice each chicken breast horizontally into 2 thinner cutlets (about 1/2" thick). Pound lightly between plastic wrap to an even thickness. Season both sides with 1 tsp kosher salt and 1 tsp black pepper.

Breading station

Set up three shallow bowls: one with the 1 cup flour, one with the 2 beaten eggs, and one with 2 cups panko breadcrumbs. Dredge each cutlet in flour (shake off excess), dip into beaten eggs, then press into panko to fully coat. Place breaded cutlets on a tray and let rest 5 minutes to set.

Fry

Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / oil should sizzle when a pinch of panko is dropped in). Fry cutlets 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack over a baking sheet and let rest 3 minutes, then slice into 1/2" strips for the wrap.

Macaroni Salad

Cook 2 cups elbow macaroni in a large pot of salted boiling water until just tender (about 8–9 minutes). Drain and rinse under cold water until cool. Shake off excess water.

In a bowl, whisk together 1 cup mayonnaise, 2 tbs apple cider vinegar, 1 tsp sugar, 1 tsp kosher salt and 1/2 tsp black pepper. Fold in cooled macaroni, 1 cup diced celery and 1 tbs diced red onion until evenly coated. Chill at least 30 minutes before serving.

House Sauce (Teriyaki)

Combine 1/2 cup soy sauce, 2 tbs mirin, 2 tbs brown sugar and 1 tsp minced garlic in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Stir in the cornstarch slurry (1 tbs cornstarch dissolved in a little cold water) and simmer 1–2 minutes until thickened. Remove from heat and cool slightly. Keep warm or refrigerate for service.

Rice

Rinse 1 cup short-grain rice under cold water until runoff is mostly clear. Combine rice with 1.25 cups water and 1/4 tsp salt in a small saucepan. Bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest covered 10 minutes, then fluff with a fork.

Wrap and Assembly

Warm the 4 flour tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and warm in a 350°F oven for 5 minutes so they are pliable.

Lay a warmed tortilla flat. Spread about 2 tbs ranch dressing down the center, then a drizzle (about 1–2 tbs) of Kilauea buffalo sauce. Place a handful (about 1/2 cup) shredded lettuce, 1/4 cup sliced tomato, a sprinkle of shredded cheddar (about 1/4 cup) and 3–4 slices of the sliced chicken katsu. Fold sides in and roll tightly to form the wrap. Repeat with remaining tortillas. If desired, lightly pan-sear the wrapped seam-side down in a skillet 1 minute to seal.

Slice each wrap in half diagonally and serve with a scoop (about 3/4 cup) of chilled macaroni salad, a 1/2 cup scoop of steamed rice, and a small ramekin (2–3 tbs) of house teriyaki sauce for dipping or drizzling.

Drink

Fill a 16 oz cup with ice (about 1 cup). Add your choice of beverage (iced tea, soda, or water) to the 16 oz line. Serve with the meal.