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:
- First plate: Flour seasoned with salt and pepper
- Second plate: Beaten eggs
- 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.