Slice each chicken breast horizontally into two thinner cutlets. Gently pound the cutlets between two pieces of plastic wrap to slightly tenderize them and ensure even cooking.

Season the chicken cutlets lightly with salt and pepper.

Whisk together all the marinade ingredients (grated pear, gochujang, soy sauce, mirin, brown sugar, minced lemongrass and garlic, grated ginger, yuzu/lime juice, sesame oil, black pepper).

Marinate the chicken cutlets in a resealable bag or shallow dish for at least 30 minutes or up to 2 hours in the refrigerator.

Peel the green papaya and remove the seeds. Shred or thinly slice the green papaya.

In a saucepan, combine the rice wine vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar and salt are dissolved.

Remove the brine from the heat and let it cool slightly.

Pack the shredded or sliced green papaya into a clean jar. Pour the slightly cooled brine over the papaya, ensuring it is fully submerged.

Let it cool completely, then seal the jar and refrigerate for at least 1 hour, or preferably overnight, to allow the papaya to pickle.

Drain before using in the slaw.

In a shallow dish, mix together the panko breadcrumbs, finely minced kaffir lime leaves, and toasted sesame seeds.

Set up a breading station with the all-purpose flour and beaten eggs in separate shallow dishes.

In a small saucepan, whisk together the miso paste, mirin, soy sauce, honey (if using), and ginger (if using).

Add water or dashi a teaspoon at a time, stirring constantly, until you reach a glaze consistency that coats the back of a spoon.

Heat the glaze over low heat, stirring occasionally, until it is smooth and slightly thickened. Do not boil. Keep warm.

Gently pat the marinated chicken cutlets lightly with paper towels if they are overly wet from the marinade.

Dredge each cutlet in the flour, then dip in the beaten eggs, and finally coat thoroughly with the panko mixture.

Heat about ½ inch of neutral oil in a clean skillet over medium-high heat (around 350-375°F or 175-190°C).

Carefully place the breaded chicken cutlets in the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach at least 165°F (74°C).

Remove the katsu from the skillet and place on a wire rack to drain excess oil.

While the katsu is still hot, use a pastry brush to generously coat both sides with the prepared miso glaze.

In a small bowl, whisk together the mayonnaise, minced black garlic paste, grated ginger, and lime juice. Stir in the sesame oil (if using).

Season with salt and pepper to taste.

Mix well until everything is evenly incorporated. Refrigerate until ready to assemble.

In a small saucepan, combine the ketchup, tamarind paste, soy sauce, brown sugar, mirin, curry powder, grated fresh ginger, garlic powder, and cayenne pepper (if using).

Heat over low heat, stirring constantly, until the sugar is dissolved and the sauce is well combined and slightly thickened.

Taste and adjust seasoning. Thin with a little water or dashi if needed. Let cool.

Prepare the pickled green papaya according to the instructions above. Drain before using.

In a bowl, combine the pickled green papaya, shredded green cabbage, shredded carrots, sliced scallions, and chopped cilantro.

Whisk together the slaw dressing ingredients (lime juice, rice vinegar, honey, sesame oil, soy sauce, salt, pepper) and toss gently with the slaw.

Lightly toast the split sandwich rolls. You can spread a little butter on them before toasting if desired.

Spread a generous amount of the Black Garlic & Ginger Aioli on the top bun.

Spread a generous amount of the Tamarind Curry Tonkatsu Sauce on the bottom bun.

Place the crispy Chicken Katsu on the bottom bun.

Top with a generous amount of the Pickled Green Papaya Slaw.

Place the top bun over the slaw and gently press down. Slice the sandwich in half (optional) and serve immediately.