3 oz medium boneless, skinless chicken thigh (85 g), 1 thigh
kosher salt, to taste
pepper, to taste
¼ cup all purpose flour (30 g)
1 large egg, beaten
1 cup japanese-style panko bread crumbs (115 g)
1 teaspoon japanese mayonnaise
¼ teaspoon japanese style hot mustard
2 slices japanese white bread, shokupan, toasted
⅓ cup green cabbage (35 g), shredded
Nutrition Info
Calories 1052
Fat 47g
Carbs 114g
Fiber 5g
Sugar 14g
Protein 42g
How to Make It
1. Step
Make the tonkatsu sauce: In a small bowl, mix together the ketchup, Worcestershire sauce, and sugar until combined. Set aside.
2. Step
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. Step
Slice through the thick part of the chicken thigh so it an even thickness. Season with salt and pepper on both sides.
4. Step
Add the flour, egg, and panko to 3 separate shallow dishes.
5. Step
Coat the chicken thigh in the flour, then the egg, then the panko.
6. Step
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. Step
In a small bowl, mix together the mayonnaise and hot mustard.
8. Step
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.
