Borrowed from the dinner tables of Japan and turned into a commuter sandwich, this classic hits all the right spots. This Katsu Sauce will have you coming back over and over again. And possibly putting it on everything! Ingredients Chicken 1lb Chicken Thigh, deboned, skinned, flattened to a uniform thickness, brined 1C Panko 1T Paprika 1C Flour 2 Eggs, beaten 1T Kosher Salt Lemon Wedges Katsu Sauce 90g Ketchup 30g Worchestershire 15g Soysauce 15g Mirin 15g Sugar 5g Dijon Mustard 1g Garlic Powder Quick Pickle Brine 120g Rice Wine Vinegar 80g Water 15g Sugar 6g Kosher Salt 4 Garlic, minced Misc. 2 Carrots, planked and juiliened 3C Basmati 1/4 Head Red or Green Cabbage, shredded 2 Scallions, sliced 2 Kung Pao Chili, sliced Cilantro, washed, pulled Steps Before beggining, place chicken thighs in a large freezer bag with a 3% brine. (200g water w/ 6g Kosher Salt). Let sit 45 minutes. Prepare the rice and vegetables in the misceal