Five Spice Chicken*

• Pat the chicken dry with paper towels.
• In a bowl, combine soy sauce, Shaoxing wine, sesame oil, brown sugar, five spice powder, garlic powder, and white pepper. Add the chicken and turn to coat evenly. Let marinate for 20–30 minutes at room temperature, or up to 8 hours in the fridge (bring to room temp before cooking).
• Heat 1 tablespoon neutral oil in a skillet or grill pan over medium-high heat until shimmering. Lay the chicken smooth-side down and cook undisturbed for 5–7 minutes, allowing a deep golden crust to form. Flip and cook another 4–6 minutes, or until the internal temperature reaches 165°F / 74°C.
• Transfer to a cutting board and rest for 5 minutes to retain juices, then slice into bite-sized pieces.

Cook the Lap Cheong & Render the Fat

• Finely dice the lap cheong. You can also slice some into rounds.
• Place lap cheong in a cold, dry skillet and set over medium heat. Starting from a cold pan allows the fat to render slowly. Cook for 4–6 minutes, stirring occasionally, until the pieces are glossy, caramelized, and slightly crisp at the edges.
• Use a slotted spoon to transfer the lap cheong bits to a bowl. Carefully pour the rendered fat into a heatproof container and measure out 2 tablespoons for the dressing. Set aside.

Make the Lap Cheong Caesar Dressing

• In a medium bowl, add the minced garlic, Dijon mustard, fish sauce (or anchovy), and lemon juice. Whisk to combine.
• Add the mayo and whisk until smooth. Slowly drizzle in the warm lap cheong fat while whisking continuously to emulsify. Stir in soy sauce (or Worcestershire), parmesan, and black pepper.
• Taste and adjust to your liking.

 Assemble the Salad

• Place the lettuce in a large bowl and drizzle with enough dressing to lightly coat (start with a few tablespoons; you can add more). Toss gently until the leaves are evenly coated.
• Add tomatoes and chicken, and toss once more. Transfer to serving plates and top with lap cheong, crispy topping and any optional toppings.
• Serve and enjoy!!