CHICKEN KATSU SANDWICHES AS MADE BY HITOMI'S MOM RECIPE BY TASTY

Chicken Katsu Sandwiches As Made By Hitomi's Mom Recipe by Tasty image

Provided by Katie Aubin

Categories Lunch

Time 30m

Yield 1 serving

Number Of Ingredients 14

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

Steps:

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!