Easy And Delicious: How To Make Chicken Katsu Sandwich In Just 5 Steps

Indulge in the tantalizing flavors of Japan with our comprehensive guide on how to make a mouthwatering chicken katsu sandwich. This culinary masterpiece combines a crispy, golden-brown chicken cutlet with a fluffy bread bun and a symphony of savory toppings. Whether you’re a seasoned chef or a novice in the kitchen, this step-by-step recipe will empower you to create this delectable treat in the comfort of your own home.

Ingredients

For the Chicken Katsu:

• 1 boneless, skinless chicken breast
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• Vegetable oil, for frying

For the Sandwich:

• 2 slices Japanese milk bread or white bread
• 1/4 cup tonkatsu sauce
• 1/4 cup shredded cabbage
• 1/4 cup Japanese mayonnaise

Instructions

Preparing the Chicken Katsu

1. Butterfly the Chicken: Cut the chicken breast in half horizontally, creating two thin cutlets.
2. Pound the Cutlets: Place the cutlets between two sheets of plastic wrap and pound them to an even thickness using a meat mallet or rolling pin.
3. Season the Cutlets: Sprinkle salt and pepper over both sides of the cutlets.
4. Dredge the Cutlets: Dip the cutlets into the flour, shaking off any excess. Next, dip them into the beaten eggs, ensuring they are fully coated. Finally, dip them into the panko breadcrumbs, pressing gently to adhere them.

Frying the Chicken Katsu

1. Heat the Oil: Pour enough vegetable oil into a large skillet or deep fryer to cover the cutlets by about 1 inch. Heat the oil to 350°F (175°C).
2. Fry the Cutlets: Carefully lower the cutlets into the hot oil and fry for 4-5 minutes per side, or until they are golden brown and cooked through.
3. Drain the Cutlets: Remove the cutlets from the oil and drain them on paper towels.

Assembling the Sandwich

1. Toast the Bread: Lightly toast the bread slices in a toaster or on a griddle.
2. Apply the Tonkatsu Sauce: Spread a generous layer of tonkatsu sauce on one side of each bread slice.
3. Add the Cabbage: Place a handful of shredded cabbage on top of the tonkatsu sauce.
4. Place the Chicken Katsu: Place the crispy chicken katsu on top of the cabbage.
5. Spread the Mayonnaise: Spread a layer of Japanese mayonnaise on the other side of each bread slice.
6. Assemble the Sandwich: Place the second bread slice on top of the chicken katsu, mayonnaise side down.

Finishing Touches

Serve the chicken katsu sandwich immediately, cut in half if desired. Garnish with additional shredded cabbage or a sprinkle of green onions.

Tips

• For a thicker chicken katsu, pound the cutlets to about 1/4 inch thickness.
• To make sure the cutlets are cooked through, insert a meat thermometer into the thickest part of the cutlet. It should read 165°F (74°C) when done.
• If you don’t have tonkatsu sauce, you can substitute with Worcestershire sauce or a mixture of soy sauce and ketchup.
• For a healthier version, bake the chicken katsu in the oven at 400°F (200°C) for 15-20 minutes, or until cooked through.

Variations

• Spicy Chicken Katsu: Add a teaspoon of chili powder to the flour mixture before dredging the cutlets.
• Cheese Chicken Katsu: Place a slice of cheese on top of the chicken katsu before assembling the sandwich.
• Avocado Chicken Katsu: Add sliced avocado to the sandwich for extra creaminess.

Serving Suggestions

Pair your chicken katsu sandwich with a side of miso soup, edamame, or a green salad for a complete Japanese-inspired meal.

Final Note: Savor the Crispy and Savory Delight

With this comprehensive guide, you’re now equipped to create an authentic and delectable chicken katsu sandwich that will tantalize your taste buds. Whether you’re a seasoned chef or a culinary novice, this recipe will empower you to impress your family and friends with a dish that perfectly captures the vibrant flavors of Japan. So, get ready to embark on this culinary adventure and indulge in the crispy, savory, and utterly satisfying experience of a homemade chicken katsu sandwich.

Quick Answers to Your FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes, you can use boneless, skinless chicken thighs. They will be slightly fattier and more flavorful than chicken breasts.

2. How do I make my own Japanese mayonnaise?

To make Japanese mayonnaise, whisk together 1 egg yolk, 1 tablespoon of rice vinegar, 1 teaspoon of Dijon mustard, and a pinch of salt. Gradually whisk in 1 cup of neutral-flavored oil, such as canola or vegetable oil, until the mayonnaise is thick and creamy.

3. What is the best way to store leftover chicken katsu sandwiches?

Store leftover chicken katsu sandwiches in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat the sandwiches in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through.