Ingredients
1½tbspketchup
2½tbspWorcestershire sauce
1tspsugar
canola oil,for frying
3ozmedium chicken thigh,boneless, skinless
kosher salt,to taste
pepper,to taste
¼cupall purpose flour
1large egg,beaten
1cupjapanese-style panko bread crumbs
1tspjapanese mayonnaise
¼tspjapanese style hot mustard
2japanese white bread slices,(shokupan), toasted
⅓cupgreen cabbage,shredded
Preparation
In a small bowl, mix together the ketchup, Worcestershire sauce, and sugar until combined. Set aside.
Heat 2 inches of canola oil in a medium pot over medium-high heat until it reaches 350 degrees F.
Slice through the thick part of the chicken thigh so it has 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.
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 and enjoy!
