Ingredients
1
1 servings
- •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
Instructions
- Make the tonkatsu sauce: In a small bowl, mix together the ketchup, Worcestershire sauce, and sugar until combined. Set aside.
- Make the sandwich: Heat 2 inches of canola oil in a medium pot over medium-high heat until it reaches 350˚F (180˚C).
- Slice through the thick part of the chicken thigh so it an even thickness. Season with salt and pepper on both sides.
- Add the flour, egg, and panko to 3 separate shallow dishes.
- Coat the chicken thigh in the flour, then the egg, then the panko.
- 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.
- In a small bowl, mix together the mayonnaise and hot mustard.
- 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.
- Cut the sandwich in half, then serve.
- Enjoy!
Nutritional Facts
Per 1 servings
- Calories: 1052
- Carbohydrate: 114g
- Fat: 47g
- Fiber: 5g
- Protein: 42g
- Sugar: 14g
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