Ingredients
2cupsvegetable oil,for frying
4chicken thighs,boneless,skinless
1½tspkosher salt,plus more to taste
2cupspanko bread crumbs
3largeeggs,beaten
1cupall purpose flour
¼cupketchup
2tspsugar
¼cupWorcestershire sauce
½green cabbage,thinly sliced
½cupmayonnaise
1½tbsprice vinegar
½tspkosher salt,plus more to taste
8smallflour tortillas
sesame seed
scallion,thinly sliced
fresh cilantro leaf
lime wedge
Preparation
Make the chicken: Fill a heavy-bottomed, high-sided skillet with about ½-inch of vegetable oil. Heat over medium heat until the oil reaches 350 degrees F.
Place the chicken thighs on a cutting board and cover with plastic wrap. Pound the chicken with the flat side of a meat tenderizer until all of the thighs are between ¼-inch and ⅓-inch thick.
On the cutting board, season the flattened chicken on both sides with the salt.
Add the panko, eggs, and flour to 3 separate shallow bowls.
Coat each piece of chicken in the flour, shaking off any excess, then in the egg, then in the panko. Gently press the panko into the chicken to ensure a thick, even coating.
Working in batches, carefully fry the chicken in the hot oil for about 2 minutes per side, until golden brown and cooked through. Set on paper towels to drain and immediately season lightly with salt.
Make the tonkatsu sauce: In a small bowl, mix together the ketchup, sugar, and Worcestershire sauce. Set aside.
Make the cabbage slaw: In a medium bowl, toss the cabbage, mayonnaise, vinegar, and salt until well coated. Season with additional salt if needed. Set aside.
Wrap the tortillas in a damp kitchen towel and microwave for 30 seconds.
Slice the chicken thighs into ⅓-inch thick pieces. Place about half of a thigh worth of meat onto a flour tortilla. Top with about ¼ cup (25 G) of cabbage slaw, a drizzle of tonkatsu sauce, sesame seeds, scallions, and cilantro.
Repeat with remaining chicken to make 8 tacos total. Serve with lime wedges alongside.
Enjoy!
