For the Chicken:

• 4–5 boneless, skinless chicken thighs
• 1 large egg
• 2 tbsp flour
• 3 tbsp cornstarch
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp garlic, minced or paste
• ½ tsp onion powder
• ¼ tsp salt
• ¼ tsp black pepper
• Canola oil, for frying

For the Caesar Dressing:

• 1 large egg
• ½ cup olive oil
• ½ cup Parmesan cheese, shaved
• 2 tbsp fresh lemon juice
• 3 anchovy fillets
• 1 tbsp garlic, minced
• 1 tsp Dijon mustard
• 1 tsp red wine vinegar
• ½ tsp Worcestershire sauce
• ½ tsp black pepper
• Salt, to taste

For the Salad Topping:

• 3 cups romaine lettuce, chopped
• ½ cup Parmesan cheese, shaved
• 1 cup panko breadcrumbs
• 4 tbsp unsalted butter
• Pinch of salt

For Assembly:

• 4 croissants, toasted