Katsu Sando

On some days you just want to satisfy a crispy, crunchy craving. Well, meet our Baked Chicken Katsu Sandwich! Take this sandwich to the next level by using some items found right here on Bokksu Grocery.

RECIPE
Serves 2

INGREDIENTS

• 1 lb Boneless chicken thighs (2 pieces)
• 1 cup J-Basket Panko Bread Crumbs
• 1⁄2 cup All-purpose flour
• 1 Large egg
• 1 Teaspoon water
• 1⁄2 English Seedless Cucumber
• 4 Toasts (Japanese Shokupan)
• 1⁄4 Green cabbage
• 3 Tablespoon melted butter
• Kosher Salt
• Ground Black Pepper
• 2 Tablespoon Kikkoman Sriracha Mayo
• 1⁄2 Fresh Lemon Juice
• 1⁄4 Cup Worchester sauce OR Okonomi sauce
• 2 Tablespoon Dijon Mustard

HOW TO MAKE

1. Preheat oven 425°F (218°C). Set rack in middle section.


2. Gather and portion all of the ingredients.


3. Very thinly slice 1⁄4 head of cabbage, set aside.


4. Slice 1⁄2 a cucumber in half then slice thinly across the top, set aside.


5. In a bowl toss cabbage with 1⁄4 cup Worchester sauce OR Okonomi sauce, 1⁄2 freshly
   squeezed lemon juice, salt and pepper to taste. Set aside till sandwich
   assembly.


6. Prepare chicken thighs. Pat dry with paper towel, set aside ready for
   coating.


7. Pour 1 cup panko crumbs in a bowl and add in 3 Tablespoons of
   melted butter. Toss to combine evenly.*To help obtain a golden crust
   faster gently cook the butter coated panko crumbs till golden brown.


8. In separate bowls pour 1⁄2 all-purpose flour and in another bowl whisk1 large egg with 1 teaspoon of water.


9. Take the chicken thighs and coat evenly in all-purpose flour. Shake off
   any excess flour.


10. Then coat the chicken in the egg. Making sure all flour parts are
    covered.


11. Lastly coat the chicken with the panko crumbs. Make sure it’s
    completely covered in panko. Use your hands to press the panko
    firmly into the chicken.


12. Line a baking sheet with parchment paper and place the chicken
    thighs evenly on top.


13. Bake for 20-25mins depending on the thickness and size of the chicken thighs. The chicken is done when the internal temperature reaches 165F°. *For extra crisp save the last 5 mins of the cook time and broil the chicken on high. Be sure to monitor as the crust may burn quickly!

ASSEMBLING

1. Spread a generous amount of Sriracha Mayo on the toast.


2. Then layer the marinated cabbage slaw on top.


3. Place the oven baked chicken thigh on and top with sliced
   cucumbers.


4. Spread a generous amount of Dijon on toast and top off the
   sandwich.


5. Slice, hear that crunch and Enjoy!

Itadakimasu!