Spicy Chicken Katsu Sando

Ingredients

For the Chicken Katsu

• 8 thick slices of brioche/milk bread
• 4 chicken thigh fillets
• 200g all-purpose flour
• 3 eggs, beaten
• 200g panko breadcrumbs
• Vegetable oil for deep frying

For the Spicy Sauce

• Tomasu Sambal (to taste)
• Kewpie mayonnaise

For the White Cabbage Salad

• 250g white cabbage, finely shredded
• Pinch of salt

Preparation

1. Prepare the Chicken

• Flatten a bit with your hands. Don’t make the chicken to fat, this will make it less juicy)
• Season with salt, black pepper, garlic powder and onion powder

2. Breading Station for the chicken 

Set up three deep plates:

1. First plate: Flour seasoned with salt and pepper
2. Second plate: Beaten eggs
3. Third plate: Panko breadcrumbs

Breading process:

• Coat chicken in flour
• Dip in beaten the eggs
• Cover thoroughly with panko
• Press panko firmly to create an even coating

3. White Cabbage Salad

• Finely shred white cabbage
• Mix with the salt and massage it in.
• The salt will let out some of the moisture.
• Set aside 

4. Spicy Sauce

• Mix Tomasu sambal with Kewpie mayonnaise

5. Frying Chicken Katsu

• Heat oil to 170°C 
• Carefully place breaded chicken in hot oil
• Fry for 6-8 minutes until golden brown
• Make sure the chicken is cooked through all the way
• Let it drain on paper towel
• Sprinkle on some Tomasu soy salt after frying

6. Assembly Sando

• Lay out 2 slices of brioche bread for one Sando.
• Spread the spicy sauce on one side.
• Place the fried chicken katsu on top. 
• Add some on the cabbage salad.
• Close the katsu with the other slice of brioche and slice in half.