Sriracha Honey Butter Katsu Sando

1. Butterfly and pound chicken until it’s about 1/4 inch thick.
2. Season with salt and let rest at room temperature for 20 minutes.
3. In a pan, combine Tabasco Sriracha sauce and honey and bring it to a simmer.
4. Turn off the heat and add cold butter. Mix until butter is completely melted.
5. Dip chicken in flour, egg, and Panko and deep fry at 350 degrees Fahrenheit for 3 minutes on each side.
6. Season chicken with salt and brush the Sriracha honey butter on top.
7. Combine shredded cabbage, salt, pepper, kewpie Mayo, mustard, and rice vinegar.
8. Assemble Sando and enjoy!