Ingredients

Ingredients:

• 1 pc cooked panko crusted chicken
• 1 cup chiffonade green cabbage
• 1 Tablespoon kewpie mayo
• 1/2 teaspoon toasted sesame seeds
• 1/4 teaspoon rice vinegar
• 1/4 teaspoon Curry powder
• 3 Tablespoons blueberry curry tonkatsu sauce
• 2 slices toasted Japanese milk bread or thick cut brioche

Blueberry Curry Tonkatsu Sauce:

• 2/3 cup Oyster sauce
• 1/4 cup Worcestershire sauce
• 3/4 cup frozen blueberries
• 4 Tablespoons Tomato paste
• 2 Tablespoons Tamari
• 1/3 cup Brown sugar
• 1 Tablespoon Curry powder
• Just under 1/4 teaspoons xanthan

Place all items into blender and purée until smooth. Strain sauce with a fine sieve. Place in fridge until ready to use.

Panko Crusted Chicken:

• 2pc of 8oz boneless skinless chicken breast
• 1 cup All Purpose Flour
• 2 whole eggs whisked
• 2 cups Panko with a pinch of salt, curry powder, and cracked black pepper

Cut the chicken breast in 1/2 so you have 2 pieces per chicken breast. Dredge chicken breast first in the flour, followed by the egg wash, lastly into the panko. Do this step for all of the pieces of chicken. Set aside into the fridge until ready to cook.

To Build Sandwich

To cook the panko chicken, place a non stick pan on medium to 3/4 heat with a 1/4 cup of grapeseed oil, place chicken into pan, cook until golden brown on the side that's down, flip it and cook for 2 minutes. Place chicken into a pre heated oven of 350 degrees Fahrenheit for 3-5 minutes until chicken is fully cooked.

While chicken is cooking, place thinly shaved cabbage in a mixing bowl and add the mayo, sesame seeds, curry powder, vinegar, and a pinch of salt; toss all together until fully incorporated.

Remove chicken from the oven and to build the sandwich place 1/2 the amount of cabbage on bottom slice of bread, followed by your cooked piece of chicken, followed by your katsu sauce, add the remaining cabbage on top of that and finally your other slice of bread.