Katsu Chicken Smashed Tacos

Whisk together the worcestershire sauce, ketchup, sugar, and oyster sauce in a small bowl and set aside.
4 Tbsp worcestershire sauce, 5 Tbsp ketchup, 1 Tbsp granulated sugar, 1.5 Tbsp oyster sauce
In a mixing bowl, season the ground chicken with garlic powder, onion powder, salt, and freshly ground black pepper. Mix until evenly combined.
1 pound ground chicken, 1 tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, Freshly ground black pepper
Spread about 2 tablespoon of the chicken mixture onto each tortilla and smash into a thin, even layer.
6-8 small flour tortillas
Brush the chicken side with the beaten egg, then pat panko bread crumbs onto the chicken until well coated. Repeat with remaining ingredients.
1 egg, 1.5 cups panko breadcrumbs
Heat a drizzle of avocado oil in a skillet over medium heat. Fry the tacos chicken side down until golden and cooked through, 2-3 minutes, then flip and fry the tortilla side until crisp, 1-2 minutes. Cook in batches ensuring the pan is not overcrowded.
Avocado oil
Toss the shredded cabbage with the roasted sesame dressing.
1.5 cups shredded cabbage, 1-2 Tbsp roasted sesame dressing
Drizzle katsu sauce over each taco, then top with the dressed cabbage, sesame seeds, and microgreens if desired.
Sesame seeds, Microgreens