Directions

1. Mix the cabbage, carrot and rice vinegar together in a medium bowl, set aside for 5 minutes and then strain. Once the excess moisture is gone, add 2 tablespoons of Kewpie and season pepper. When it comes close to building the sando, leaving the toasted sesame seeds for the end.
2. Lay the chicken thighs down on a chopping board and bash them with a tenderiser or something similar, to flatten them out.
3. Set up 3 shallow wide bowls of the flour mixed with the measure of Shichimi, the whisked eggs and the Panko crumbs, in that order. Set up a deep fry or shallow fry of oil and heat the oil to 160°C.Heat up a frying pan and spread Kewpie on one side of each of the four slices of bread.
4. Take each chicken thigh, lay it in the flour and completely cover it. Dip the floured thigh into the egg, making sure it is completely covered and then cover completely in the Panko crumb.
5. Fry each in the deep fry for 6-7 minutes, or in the shallow fry for 3-4 minutes each side, basting in the hot oil, until crispy and golden brown. Take out, place onto a paper towel and lightly sprinkle with more Shichimi while hot, allow to cool for 1-2 minutes.
6. Place the bread onto the hot frying pan, mayo side down, and gently toast the tops until golden. Build your sando by placing 2 of slices, toasted side down, and place a cooked chicken thigh on each. Mix the sesame seeds into your coleslaw, and divide between the two. Finish by topping it with the last 2 slices, toasted side up.