Crispy Chicken Katsu Sando: A Japanese Sandwich Delight

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

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 in panko, pressing gently to adhere.

Heat 2 cups vegetable oil in a deep skillet or pot 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. The internal temperature should reach 165°F (74°C). Remove from oil and place on a wire rack to drain excess oil.

Lightly toast the shokupan slices if desired. Spread 1 tablespoon of katsu sauce on one side of each bread slice.

Place a fried chicken katsu cutlet on one slice of bread, top with 1/4 cup shredded cabbage, then cover with the second slice of bread, sauce-side down.

Gently press the sandwich together and slice in half, either diagonally or straight across, to serve immediately.