dairy freedinnerlunchmealasianhalalchicken

Chicken Katsu Sandwiches As Made By Hitomi’s Mom

Name: Chicken Katsu Sandwiches As Made By Hitomi’s Mom
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Ingredients: 1 ½ tablespoons ketchup; 2 ½ tablespoons worcestershire sauce; 1 teaspoon sugar; canola oil, for frying; 3 oz medium boneless, skinless chicken thigh, 1 thigh; kosher salt, to taste; pepper, to taste; ¼ cup all purpose flour; 1 large egg, beaten; 1 cup japanese-style panko bread crumbs; 1 teaspoon japanese mayonnaise; ¼ teaspoon japanese style hot mustard; 2 slices japanese white bread, shokupan, toasted; ⅓ cup green cabbage, shredded

By Tasty30 min1 servings

You're gonna love this crunchy, juicy, and flavor-packed chicken katsu sandwich, inspired by Hitomi's mom's recipe! It's an umami bomb that'll take your taste buds on a joyride. The crispy panko crust and tangy tonkatsu sauce are a match made in heaven!

Instructions

1
Make the tonkatsu sauce: In a small bowl, mix together the ketchup, Worcestershire sauce, and sugar until combined. Set aside.
2
Make the sandwich: Heat 2 inches of canola oil in a medium pot over medium-high heat until it reaches 350˚F (180˚C).
3
Slice through the thick part of the chicken thigh so it an even thickness. Season with salt and pepper on both sides.
4
Add the flour, egg, and panko to 3 separate shallow dishes.
5
Coat the chicken thigh in the flour, then the egg, then the panko.
6
To test the oil temperature, add a pinch of panko—if it sizzles immediately, it’s ready for frying. Carefully fry the chicken for about 2 minutes per each side, or until golden brown. Drain on paper towels.
7
In a small bowl, mix together the mayonnaise and hot mustard.
8
Assemble the sandwiches: Spread the mayonnaise sauce on each piece of toasted bread. On one side, layer on the cabbage, a drizzle of tonkatsu sauce, the chicken, and more tonkatsu sauce. Top with the other slice of bread.
9
Cut the sandwich in half, then serve.
10
Enjoy!