Japanese Chicken Katsu Sandwich

Season the pounded chicken thighs with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Set up a breading station: place flour in one shallow dish, beaten egg in a second, and panko breadcrumbs in a third. Dredge each chicken thigh first in flour, shaking off excess, then dip in egg, and finally coat thoroughly with panko.

Heat 2 cups vegetable oil in a large skillet over medium-high heat until it reaches 350°F/175°C. Carefully place the breaded chicken thighs into the hot oil.

Fry the chicken for 3-4 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F/74°C. Remove chicken from oil and place on a wire rack to drain excess oil.

Lightly toast the shokupan slices if desired. Spread tonkatsu sauce generously on two slices of bread.

Place a fried chicken katsu cutlet on one sauced bread slice, top with shredded cabbage, and then cover with the other bread slice. Repeat for the second sandwich.

Cut each sandwich in half and serve immediately.