Crispy panko-fried chicken thighs stacked on soft white bread with our jalapeño tartar sauce, iced shredded cabbage, salted cucumber and a drizzle of our tonkatsu sauce.

Ingredients

For the cabbage and cucumber

• 100 g white cabbage, finely shredded
• Cucumber, very thinly sliced
• Salt

For the katsu

• 3 boneless chicken thighs, each in one piece
• 50 g cornstarch (cornflour)
• 2 eggs, beaten
• 150 g panko breadcrumbs
• 1 liter vegetable oil, for frying

To assemble

• 6 slices soft white bread
• Jalapeño Japanese Tartar Sauce
• Tonkatsu Sauce

Instructions

1. Soak the shredded cabbage in ice water to make it extra crisp.
2. Slice the cucumber as thinly as you can (a mandoline helps), sprinkle generously with salt and leave for 20 minutes. Squeeze out the excess moisture.
3. Trim the chicken of excess fat, skin and veins. If any part is especially thick, slice into it to even it out. Each thigh makes one sandwich.
4. Set out the cornstarch, beaten eggs and panko in three separate bowls wide enough for the chicken.
5. Coat each thigh in cornstarch and shake off the excess, dip it in the egg and let the excess drip off, then press it into the panko until well covered.
6. Heat the oil to 355°F (180°C). Use a thermometer and take care with the hot oil.
7. Carefully lower the chicken into the oil and fry for 3–4 minutes per side, until golden brown. Drain on paper towels.
8. Drain the cabbage and pat it dry with paper towels.
9. Lay out two slices of bread per sandwich and spread each generously with jalapeño tartar sauce.
10. Pile cabbage on one slice, drizzle generously with tonkatsu sauce and top with cucumber.
11. Add a piece of chicken, drizzle with more tonkatsu sauce and close with the second slice. Trim the crusts if you want it to look neat.

Notes & substitutions

Watch the Reel

Photos