Chicken Katsu Sando & Sweet Potato Crisps

Directions Print

1. Gather all equipment and ingredients. Set fryer and griddle to 350°F.
2. On a clean cutting board, split leg meat into 3 equal pieces and set aside. Next, combine the Maui chips and panko bread crumbs into food processor and pulse until combined, leaving a little texture on the chip. Place flour seasoned with salt, scrambled egg and chip/panko mixture into 3 separate vessels.
3. Using the 3 stage breading process coat the chicken portion in seasoned flour, then egg mixture and finally into the chip/panko crumbs being sure to coat completely. Refrigerate or freeze until ready to cook.
4. Next, carefully slice sweet potatoes on a mandolin or slicer to 1/16 of an inch, "Chip Width." Place sliced potatoes into a container and run cold over them while agitating to remove excess starch. Once water runs clear drain, dry and set aside.
5. To fry chips, gently lays potato slices into deep fat fryer constantly moving them to crisp evenly. Cook to about 90% firmness, they will continue to crisp once removed from grease. Drain excess grease and sprinkle with smoked salt to taste. Next, gently place prepared chicken into fryer and cook for about 4 minutes or until an internal temperature of 170°F, drain excess grease and set aside.
6. In a large bowl, combine cabbages and carrots to form a cabbage blend and set aside. Put mayo and katsu sauce in 2 separate 8 ounce squeeze bottles.
7. To assemble-lightly toast milk bread with a little bit of preferred fat on the griddle or a pan until golden brown. Starting with the bottom bun add pickle chips, breaded leg meat, and top with cabbage/carrot blend. Drizzle heavily with mayo and katsu sauce on top of cabbage blend and add top bun. Pick and slice from corner to corner and garnish with seasoned sweet potato chips and a side of Katsu Sauce.