Chicken Katsu Sushi Sandwich

• Meat

  • 3 Chicken thighs

• Produce

  • 1 Red onion, small

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 Tonkatsu sauce

• Pasta & Grains

  • 2 cups Sushi rice, Cooked

• Baking & Spices

  • 1 tsp Black sesame seeds
  • 1 cup Plain flour
  • 4 tsp Salt
  • 1 tbsp White pepper

• Oils & Vinegars

  • 2 tbsp Rice wine vinegar
  • 2 tbsp Vegetable oil
  • 1 Vegetable oil

• Bread & Baked Goods

  • 1 1/2 cups Breadcrumbs, fresh

• Frozen

  • 1 Spring onion omelette

• Other

  • Kewpie (or normal mayo

Found on thrillist.com

Description

Directions

• In a medium-sized bowl, mix the vinegar, salt, and sesame seeds into the warm sushi rice. Grease a couple of round ring moulds with oil and push enough rice in to form a 1½-centimeter rice patty. Repeat until you have 2 rice patties for each chicken thigh fillet. Heat 2 tablespoons of oil in a non-stick frying pan and add the rice patties. Fry on each on either side until crispy and lightly golden. Let the patties rest on a paper towel-lined plate to drain out any excess oil and set aside. Place the whisked eggs, seasoned flour-salt-white pepper mix, and fresh breadcrumbs in 3 separate bowls. Dunk each chicken fillet in the flour, followed by the egg wash, and lastly the breadcrumbs. Pan-fry the fillets in vegetable oil until nicely browned, crispy, and cooked through (approximately 4 minutes per each side). Let the fillets rest on a paper towel-lined plate to let any excess oil drain out. Spoon on some kewpie or mayonnaise on one rice patty and top with a chicken fillet. Add the tonkatsu sauce, cooked egg, sliced red onion, and a bit of additional mayo. Finish with the top rice patty, and serve.