Sysco Classic Chicken Katsu, deliciously crunchy, panko-crusted, sandwich-size chicken thighs, come with a ready-to-prepare homemade appearance to save time and labor costs.
Ingredients
Japanese Curry Mayo
Quick Pickled Persian Cucumber & Red Onion
For Serving
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Directions
Japanese Curry Mayo
- Heat oil in a sauté pan over medium-low heat; add garlic and onion and cook until fragrant and starting to brown, about 5 minutes.
- Cool slightly; transfer to a food processor. Add remaining ingredients and pulse to combine. Refrigerate in an airtight container up to 6 days. Makes about 1 cup.
Quick Pickled Persian Cucumber & Red Onion
-
Boil garlic, vinegar, sugar, salt, coriander, peppercorns and 1 cup water in
a saucepan over high heat until sugar and salt completely dissolve, about 5 minutes. - Remove from heat; add cucumbers and onion. Refrigerate in an airtight container up to 6 days. Makes about 2 cups.
For serving
- Deep-fry Chicken Katsu in vegetable oil at 375°F until golden brown and crisp, about 7 minutes; serve on bun with butter lettuce, radishes, Quick Pickled Persian Cucumber & Red Onion and Japanese Curry Mayo.
