Sous Vide Chicken Katsu Sandwich
Erika snagged her first Anova when she was in college, and she wasn't your typical college student, she needed REAL food and not just packaged ramen and take-out. The Anova was a natural decision, and she's been rolling out ridiculous tasting, and looking, sous vide mea ...
Ingredients for 2
2 boneless skinless chicken thighs
1/2 cup flour
2 eggs, beaten
1 cup panko breadcrumbs
Peanut oil for frying
Kings Hawaiian style soft buns
3 tablespoons cayenne powder
2 tablespoons garlic powder
1/4 cup Louisiana Style hot sauce plus 2 tablespoons
1/2 cup mayo
1/4 cup chopped bread and butter pickles
Set your Anova Sous Vide Precision Cooker to 155ºF / 68.3ºC
Add 1% salt by weight (1g of salt for every 100g of chicken) to chicken. Place in resealable ziplock bag or vacuum bag.
Place chicken in water bath and sous vide for 2 hours.
Remove chicken from bag. Pat dry and set aside
Add flour, cayenne, garlic powder, 1 teaspoon salt, and Panko to bowl, and eggs and 1/4 cup hot sauce to another.
Dredge chicken in flour, shaking off excess. Dip in egg, shaking off excess, and then coat with Panko.
Heat 1/2" of oil in a hot pan to 400°F / 205°C. Carefully place chicken thighs in pan and shallow fry until golden, 2-3 minutes.
To make sauce: add mayo, pickles, and 2 tablespoons hot sauce. Combine.
Assemble sandwiches with lettuce, sauce, and chicken!