Chicken Katsu Roti John

Directions

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.

Pickles:
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.