Matt Abergel, head chef of Yardbird Hong Kong and James Beard Award-winning cookbook author, stopped by the MUNCHIES Test Kitchen to show us how to make his signature chicken katsu sando. He mixes double ground chicken with softened onions for a perfectly juicy patty that’s then fried, dunked in tonkatsu sauce, and assembled into a crustless sandwich.
Check out the recipe here: https://www.vice.com/en_us/article/xwna5a/chicken-katsu-sando-recipe
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