Place the chicken thighs on a cutting board and cover with plastic wrap. Pound the chicken with the flat side of a meat tenderizer until all the thighs are approx. 1/4” thick. Season both sides of the flattened thighs with salt.
Set up a breading station by putting the panko in one bowl, 1 cup of the Perfectly Southern breading in another bowl, and thoroughly combining the remaining Perfectly Southern and water in a third bowl.
To bread the chicken, begin by placing a thigh into the Perfectly Southern breading and coating lightly and evenly shaking off any excess, next place the coated chicken into the wet the Perfectly Southern mixture and allowing and excess to drip off, lastly move the chicken into the panko breadcrumbs and evenly coat. Fry at 350°F for 6 minutes or until golden brown and an internal temperature of 165°F is reached. Repeat with remaining chicken and reserve for plating.
To make the tonkatsu sauce: In a small bowl, mix the ketchup, sugar, and Worcestershire sauce, and sriracha seasoning. Set aside.
To make the slaw: In a medium bowl, toss the cabbage, mayonnaise, vinegar, gochujang, and salt until well coated. Set aside.
To plate start by warming the tortilla. You can do this on a hot flat top by warming them for 20-30 seconds per side. You can also do this in a sauté pan, one at a time if needed.
Place two tortilla into a taco shell holder on a plate. Slice the chicken thighs into 1/4-1/2” thick pieces. Place half of a sliced thigh onto a flour tortilla. Top with about 1-2oz of slaw, drizzle with tonkatsu sauce.
Garnish with a pinch of sesame seeds, scallions, and cilantro. Repeat with remaining chicken to make 8 tacos total (2 tacos per serving). Serve with lime wedges ono the side.
Ingredients
4 ea. West Creek® Chicken, Thigh(s), Boneless Skinless
