Spicy Chicken Katsu Sando

Preparation

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

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

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 

Spicy Sauce

• Mix Tomasu sambal with Kewpie mayonnaise

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

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.