Katsu Sando

For honey teriyaki sauce, whisk teriyaki glaze, barbecue sauce and applesauce in medium bowl. Transfer to squeeze bottle and set aside.

For ponzu slaw, in large bowl, combine all ingredients; mix well to combine and fully coat cabbage. Set aside.

For chicken cutlets, rub thighs with umami seasoning and allow to marinate for 1 hour.

In medium bowl, place tempura batter mix. Whisk in cold water until blended. Place panko in another large bowl. Bread chicken thighs by dredging through tempura batter and coating with panko pressing each thigh firmly into breadcrumbs. Transfer to sheet tray. Repeat breading process with all chicken thighs.

Preheat vegetable oil in deep fryer to 350 F. Transfer breaded thighs to deep fryer in batches; cook 5 minutes or until internal temperature reaches 165 F.

Remove chicken from fryer; drain on paper towel-lined tray.

To build each sandwich, lay out two slices milk bread and spread 1 tablespoon Sriracha mayo over each slice. Mound 3 ounces ponzu slaw on one bread slice; place a katsu chicken cutlet on top. Squeeze 2 tablespoons honey teriyaki sauce over chicken to evenly coat; top with second bread slice. Press bread down slightly to secure sandwich and slightly crimp on all sides to hold the filling.