Sous Vide Chicken Katsu Sandwich

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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 ...

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Feast on these little sandwiches from heaven. The sous vide cook with the Anova Precision Cooker gets the chicken juicier than ever, and then they are battered up with a Japanese-style coating and flash fried to a golden crunch in just a minute or two!
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Ingredients for 2

  • 2 boneless skinless chicken thighs

  • Kosher salt

  • 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

  • Shredded lettuce

  • 1/2 cup mayo

  • 1/4 cup chopped bread and butter pickles

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 155ºF / 68.3ºC

  • Step 2

    Add 1% salt by weight (1g of salt for every 100g of chicken) to chicken. Place in resealable ziplock bag or vacuum bag.

  • Step 3

    Place chicken in water bath and sous vide for 2 hours.

    • Finishing Steps

    • Step 0

      Remove chicken from bag. Pat dry and set aside

    • Step 1

      Add flour, cayenne, garlic powder, 1 teaspoon salt, and Panko to bowl, and eggs and 1/4 cup hot sauce to another.

    • Step 2

      Dredge chicken in flour, shaking off excess. Dip in egg, shaking off excess, and then coat with Panko.

    • Step 3

      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.

    • Step 4

      To make sauce: add mayo, pickles, and 2 tablespoons hot sauce. Combine.

    • Step 5

      Assemble sandwiches with lettuce, sauce, and chicken!

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155 F / 68.3 C Recipe Temp
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