Prepare the chicken and place it in a mixing bowl.

In a small bowl, place ¼ cup of tomato ketchup, 2 tablespoons of hoisin sauce, 1 tablespoon of oyster sauce, 1 tablespoon of Japanese soy sauce, and 1 tablespoon of water. Mix all together until you have a smooth sauce.

Pour half the sauce over the chicken and stir well until all pieces are coated. Using a skewer, pierce the chicken pieces all over. This little trick will help the meat to develop flavor. Leave it to marinate for at least 20 minutes.

When you are ready to cook, lightly beat the egg and stir it into the chicken pieces.

Heat the oil in a wok or frying pan. Take one piece of chicken and dredge it in the panko breadcrumbs until it is fully coated. Then carefully slide the chicken into the hot oil. Continue doing until the wok is filled with chicken.

Fry the chicken over medium heat for about 3-4 minutes, then turn it. Continue cooking until the chicken is golden brown and crispy. Take them out of the oil and place them on a plate lined with a paper towel/ kitchen paper.

Mix two tablespoons of mayonnaise, 1 tablespoon of tomato ketchup, 1½ tablespoons of sriracha chili sauce, and 1 tablespoon of lemon juice in a small bowl. Set aside.

Rinse and dry the little gem lettuce, then roughly slice it.

Cut the cucumber into small cubes.

Cut the bell pepper into small pieces.

Take a pasta plate. Place and arrange the lettuce, cucumber, and bell pepper on the plate.

Put the chicken katsu pieces on top of the salad.

Drizzle the salad with the remaining chicken katsu sauce and the spicy mayonnaise. Sprinkle some sesame seeds over (optional).