Chicken Katsu Sandwich
A quick and delicious Japanese-style chicken katsu sandwich.
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Ethan Chlebowski- •2 inches Peanut oilfor frying
- •Chicken breastsflattened and cut into squares
- •Saltfor seasoning
- •30 grams Flour
- •15 grams Corn starch
- •1 Eggbeaten
- •30 grams Panko breadcrumbs
- •Green cabbagethinly sliced
- •Lemon juicesqueeze
- •2 parts Ketchupfor sauce
- •2 parts Hoisin saucefor sauce
- •2 parts Srirachafor sauce
- •1 part Worcester saucefor sauce
- •1 part Soy saucefor sauce
- •Mayonnaisemixed with lemon juice and garlic
- •1 Garlic clovegrated
- •Granulated MSGpinch
- •2 slices Shaku pan bread
- 1
Set a wok over medium-low heat and add enough peanut oil to fry the chicken, about two inches deep.
2 min
- 2
Flatten the chicken breasts and cut into squares to fit the bread.
3 min
- 3
Season both sides of the chicken with salt.
1 min
- 4
Prepare breading station with flour and corn starch in one tray, beaten egg in another, and panko breadcrumbs in the third.
3 min
- 5
Coat chicken in flour, then egg, then panko, pressing breadcrumbs to ensure coverage.
3 min
- 6
Fry chicken in oil at 325-350°F until golden brown, about 6-8 minutes.
8 min
- 7
Thinly slice green cabbage, add lemon juice and salt, and mix until slightly wilted.
2 min
- 8
Mix ketchup, hoisin, sriracha, Worcester, and soy sauce for tonkatsu sauce.
2 min
- 9
Mix mayonnaise with lemon juice, grated garlic, and MSG for mayo sauce.
2 min
- 10
Assemble sandwich with bread, mayo, tonkatsu sauce, cabbage, chicken katsu, and more sauce.
3 min
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