Sándwiches de Pollo Katsu

Ingredientes

• 4 cups green cabbage (thinly shredded)
• 1/4 cup green onions (chopped)
• 1/4 cup kewpie Mayo
• squeeze of lemon juice
• sprinkle of salt
• 1/3 cup ketchup
• 3 tablespoons Worcestershire sauce
• 1 1/2 tablespoon oyster sauce
• 1 tablespoon brown sugar
• 1 pound boneless skinless chicken thighs or chicken breast
• vegetable oil (for frying)
• 2 large eggs
• 1 tablespoon whole milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 cups Panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 Japanese milk bread loaf (about 10 slices)
• kewpie mayo (for spreading on bread)

Preparación

1. 1

   --- MAKING THE SLAW: ---

2. 2

   Thinly slice green cabbage and chop green onions.

3. 3

   In a large bowl, combine the cabbage and green onions.

4. 4

   Add kewpie mayo, a squeeze of lemon juice, and a sprinkle of salt.

5. 5

   Toss everything together until well combined. Set aside in the fridge.

6. 6

   --- TONKATSU SAUCE: ---

7. 7

   In a small bowl, mix together ketchup, Worcestershire sauce, oyster sauce, and brown sugar.

8. 8

   Stir until the sauce is smooth and the sugar has dissolved. Set aside.

9. 9

   --- FRYING THE CHICKEN KATSU ---

10. 10

    Prepare the chicken: If using chicken thighs, trim any excess fat. If using chicken breasts, cover with Saran wrap and pound out the chicken to about the thinness of a thigh. Pat the chicken dry with paper towels.

11. 11

    Wet Batter: In a shallow bowl, whisk together eggs, whole milk, salt, and black pepper.

12. 12

    Dry Coating: In another shallow bowl, combine all-purpose flour, salt, black pepper, and garlic powder.

13. 13

    Dry Breading: In a third shallow bowl, place panko breadcrumbs, salt, black pepper, and garlic powder.

14. 14

    Coat the Chicken: Dredge each piece of chicken in the dry coating (flour mixture), shaking off excess. Dip the chicken into the wet batter, ensuring it's fully coated. Coat the chicken in the panko breadcrumbs, pressing gently to make sure they stick.

15. 15

    Fry the Chicken: Heat vegetable oil in a large frying pan or deep skillet over medium-high heat. Use enough oil to submerge the chicken halfway. Fry the chicken in batches, cooking for about 3-4 minutes per side or until golden brown and cooked through. Remove the chicken from the pan and place on a paper towel-lined plate to drain excess oil.

16. 16

    --- ASSEMBLE THE SANDWICH ---

17. 17

    Slice the Japanese milk bread.

18. 18

    Spread a thin layer of kewpie mayo on one side of each slice of bread.

19. 19

    Spread a layer of tonkatsu sauce on one side of the other slice of bread.

20. 20

    Top the kewpie-covered slice of bread with a generous amount of slaw. Then add the breaded chicken. Close the sandwich with the other slice of bread with tonkatsu sauce.

21. 21

    Cut each sandwich in half and enjoy warm!