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Honey Hot Sauce Sriracha Katsu Sando | Sounds Yum

Honey Hot Sauce Sriracha Katsu Sando

Honey Hot Sauce Sriracha Katsu Sando

20 mins prepServes 2

#ad sweet and spicy, just like you Attention, @localhivehoney has a whole new line of honey hot sauces and they’re all fire! It’s a perfect balance of hot and sweetness. I coated my katsu with their Sriracha Honey Hot Sauce and it absorbed so much flavor for this traditional Japanese sando. It’s spicy blend of red jalapeño and 100% U.S. Honey that works on all meats, Asian cuisine, soups, and even eggs. Pick up a bottle of Local Hive Honey Hot Sauce at Whole Foods or order from LocalHiveHoney.com! 🫶

2 servings

What you need

frying oil

1 cup frying oil

panko

soy sauce

1 tsp soy sauce

sesame oil

½ tsp sesame oil

cabbage

¼ head cabbage

sesame seed

1 tbsp sesame seed

bread

all purpose flour

3 ½ tbsp all purpose flour

pork cutlets

2 ½ pork cutlets

table sugar

1 tsp table sugar

sriracha hot sauce

1 sriracha hot sauce

salt & pepper

1 pinch salt & pepper

rice vinegar

1 tsp rice vinegar

egg

mayo

2 tbsp mayo

Checkout experience

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Instructions

1. layer plastic wrap over pork cutlets & flatten them out with a mallet. dip & coat pork cutlets with all purpose flour. dip pork cutlets in beaten eggs with salt & pepper mixed together. then coat cutlets with panko. set aside.
2. heat about 1 inch of oil in pan to 300F. fry cutlets on constant 300-330F til golden brown on each side. set aside on wire rack or paper towel to let cool.
3. chop cabbage. mix in kewpie, rice vinegar, soy sauce, sugar, sesame oil, & sesame seeds. set aside.
4. assemble sando with cabbage, pork katsu, and drizzle/coat with Local Hive’s Sriracha Honey Hot Sauce. optional: cut edges for presentation.
5. enjoy!

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