Chicken Katsu
Borrowed from the dinner tables of Japan and turned into a commuter sandwich, this classic hits all the right spots. 
This Katsu Sauce will have you coming back over and over again. And possibly putting it on everything!
Ingredients
Chicken
- 1lb Chicken Thigh, deboned, skinned, flattened to a uniform thickness, brined
- 1C Panko
- 1T Paprika
- 1C Flour
- 2 Eggs, beaten
- 1T Kosher Salt
- Lemon Wedges
Katsu Sauce
- 90g Ketchup
- 30g Worchestershire
- 15g Soysauce
- 15g Mirin
- 15g Sugar
- 5g Dijon Mustard
- 1g Garlic Powder
Quick Pickle Brine
- 120g Rice Wine Vinegar
- 80g Water
- 15g Sugar
- 6g Kosher Salt
- 4 Garlic, minced
Misc.
- 2 Carrots, planked and juiliened
- 3C Basmati
- 1/4 Head Red or Green Cabbage, shredded
- 2 Scallions, sliced
- 2 Kung Pao Chili, sliced
- Cilantro, washed, pulled
Steps
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Before beggining, place chicken thighs in a large freezer bag with a 3% brine. (200g water w/ 6g Kosher Salt).
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Let sit 45 minutes.
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Prepare the rice and vegetables in the miscealaneous category.
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Combine the Katsu Sauce ingredients and refrigerate, up to a week ahead.
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Combine the Quick Pickle Brine, in a small pot over low heat until slat and sugar disolve.
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Place juliened carrots and quick pickle brine in a small jar. Let sit on counter.
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In a large heavy bottomed pot, heat 3C of neutral oil and begin breading the chicken thighs.
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Combine flour and paprika and panko with salt.
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Once the thighs are breaded, let sit 2-3 minutes before frying to help coating adhere.
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Once oil has reached 375F, begin frying the thighs in batches.
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When thickest part of meat reaches 165F, remove from heat, place on a drying grid and dust with kosher salt and lemon juice.
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Slice on the bias or in thirds.
To Serve
Place rice in a bowl and top with chicken, veggies, and katsu sauce.
Or remove the crust of normal white bread, top with chicken, veggies, and katsu sauce.
Enjoy!