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Hoagie Buns
12 Hoagie Style Buns

Egg Mixture 
12 Eggs
3 tablespoons Kikkoman Lime Ponzu Citrus Season Dressing & Sauce
2 tablespoons Kikkoman Kotteri Mirin
1 tablespoon Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
1/4 cup Green Onions, minced
1/4 cup Fresh Cilantro, minced

Panko Mixture 
4 cups Kikkoman Panko Japanese Style Toasted Bread Crumbs
1 cup Fried Shallots
1 cup Potato Chips

Breaded Chicken Thighs 
12 Boneless, Skinless Chicken Thighs, pounded
4 cups Flour
12 Eggs
6 cups Panko Mixture

2 cups Kikkoman Rice Vinegar
1/2 cup Kikkoman Lime Ponzu Citrus Season Dressing & Sauce
1/4 cup Sugar
As Needed Red Onions
As Needed Carrots
As Needed Daikon Radish

Katsu Sauce
Kikkoman Katsu Sauce As Needed


Hoagie Buns:
Using a serrated knife trim off the tip at both ends of the hoagie buns. Cut buns in half horizontally 3/4 of way through, leaving a hinge.

Egg Mixture:
Combine all ingredients in a mixing bowl and whisk to combine.

Panko Mixture:
Combine the fried shallots and potato chips in a food processor and pulse until fine. Add the Kikkoman Panko Japanese Style Toasted Bread Crumbs and pulse to combine.

Breaded Chicken Thighs:
Pound boneless, skinless chicken thighs to an even 1/4 inch thick. Dip thighs in flour to coat, then in egg wash and then in panko mixture.

Combine the Kikkoman Rice Vinegar, Lime Ponzu Citrus Seasoned Dressing & Sauce and sugar in a stainless-steel saucepan. Turn heat to medium and whisk until sugar is melted. Remove pan from the heat and allow the mixture to cool. Pour just enough of the vinegar mixture to cover the vegetables. Allow to pickle for 10 minutes to 48 hours.

To Order:
Deep fry breaded chicken for 3 to 4 minutes until golden brown and internal temperature is 165 degrees. Cut into strips. Ladle approximately 2 ounces of the egg mixture onto a hot griddle. When the egg is almost cooked, place the cut side of bun on top of egg. Flip sandwich over and remove from the griddle. Drizzle Kikkoman Katsu Sauce over egg, add chicken strips, drizzle more Kikkoman Katsu Sauce over chicken, top with pickled vegetables and cilantro sprigs.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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