These Japanese inspired Wanpaku sandwiches are so mouth watering and picture perfect!! it’s going to bring many smiling faces and happy hearts! Each sandwich is loaded with fresh veggies, pickled cabbages, and crispy fried chicken steak/tofu! Give this gourmet sandwich a try today!
What is special about this sandwich?
There’s one secret ingredient that I used for this sandwich! Have you ever heard of Pork Panko? That’s right, its panko made from fried pork rinds!! How clever is that?? It’s flaky, crispy, and a perfect replacement for breadcrumbs! So versatile and delicious! It definitely gave my Wanpaku sandwiches a new dimension and irresistible flavors!! Be sure to check out @baconsheir for this yummy product! Oink Oink!
any alternative to pork panko?
You can use regular Japanese store bought panko if you don’t have the pork panko handy. I do suggest adding some seasoning into the panko such as sea salt and garlic powder.
can i use regular sanwich bread?
Personally, I would recommend using the milk bread for this recipe. You can definitely taste the difference. Milk bread is typically little sweeter and the texture may be a little chewy. You can find them in Korean markets/Asian markets or Korean bakeries. These are fresh baked breads, typically without preservatives, so keeping them in the fridge will keep it’s freshness.
can i premake this sandwich and save for later?
I recommend eating this sandwich freshy made instead of later. This will avoid the bread getting soggy and the veggies wilting. If you want optimum flavor and texture, please make and serve immediately!
Japanese Style Chicken Wanpaku Sandwich
- 2 eggs large
- 1 cup all purpose flour
- 1 cup Pork Panko
- 2 kirby cucumbers sliced thinly
- 6-8 leaves Butter Lettuce
- 1 large tomato sliced thinly
- 1 bag milk bread sliced
Purple Cabbage Slaw
- 4 oz purple cabbage sliced thinly
- 1 tsp sea salt
- 1 tsp sugar
- 2 Tbsp vinegar
- ½ onion, small sliced thinly
- 1.2 lbs chicken thighs, skinless, boneless
- 1 tsp sea salt
- 2 Tbsp mirin
- ¼ tsp ginger powder
- ½ tsp garlic powder
- ⅛ tsp black pepper
- Tokatsu Sauce
- Prep slaw ingredients. Into a bowl, add sliced veggies and rest of slaw ingredients. Mix well and let it sit for about 20min. Squeeze and set aside.
- Marinate chicken fillet in a bowl, set aside for 10min.
- Heat oil in pan for deep frying while prepping station for dipping. Prepare 3 separate bowls for flour, egg, and panko.
- Before frying chicken, dip in flour, egg, then panko. Gently drop into the hot oil and fry for about 5-6min or until golden brown and center is no longer pink. Control oil temp as needed. Lay cooked chicken onto paper towel to cool.
- Spread mayo on milk bread, use as bottom piece. Layer with veggies and meat. Spread mayo on another milk bread, use as top piece. Wrap with wax paper tightly and completely. Slice sandwich in half and serve center showing upright.
- Drizzle with Tonkatsu sauce. Serve immediately.
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