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Chikin Katsu Sando
Chikin Katsu Sando

Before you jump to Chikin Katsu Sando recipe, you may want to read this short interesting healthy tips about Strength Boosting Snack foods.

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We hope you got benefit from reading it, now let’s go back to chikin katsu sando recipe. To make chikin katsu sando you need 29 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to prepare Chikin Katsu Sando:
  1. Provide Chicken Patties:
  2. Provide 2 Skinless Boneless Chicken Breast,
  3. Prepare Bleached All-purpose Flour, For Dredging
  4. Prepare Egg Light Beaten 1,
  5. Provide Dijon Mustard, 2 Heaped TBSP
  6. Provide 1 TSP Smoked Paprika,
  7. You need Cornflakes Ground, For Dredging
  8. Prepare High Quality Japanese Panko, For Dredging
  9. You need Shichimi Togarashi Japanese 7 Spices, Pinch
  10. Use Pinch Nori Flakes,
  11. Get Pinch Sea Salt,
  12. Get Pinch White Pepper,
  13. Take Salad:
  14. Provide 1 Handful Lettuce Finely Chopped,
  15. You need 1 Handful Arugula Finely Chopped,
  16. Get Pinch Nori Flakes,
  17. Provide Tonkatsu Sauce:
  18. Get Pinch Sea Salt,
  19. Prepare 1 TBSP Oyster Sauce,
  20. You need Pinch Black Pepper,
  21. Get 2 TSP Granulated Sugar,
  22. Take 1 TBSP Kewpie Mayo,
  23. Provide Pinch Good Quality Wasabi,
  24. Prepare Sandwich:
  25. Get 2 TBSP Tomato Ketchup,
  26. You need 5 TSP Worcestershire Sauce,
  27. Get Canola / Peanut / Vegetable Oil, For Frying
  28. You need Kewpie Mayo, 8 Spread
  29. Use 8 Slices Shoku Pan Japanese Sandwich Bread,
Steps to make Chikin Katsu Sando:
  1. Prepare the chicken patties. - - Butterfly the chicken breast and slice into halves. - - Place the chicken breast on the working surface. - - Wrap with cling film.
  2. Using a meat mallet, pound the chicken to tenderize until almost the same thickness. - - Dredge the chicken with flour. - - Shake off any excess.
  3. In a shallow bowl, add egg, mustard and paprika. - - Mix to combine well. - - Add in the chicken. - - Coat the chicken well with the egg mixture.
  4. Cover with cling film and set aside in the fridge for about 1 hr. - - While the chicken is resting in the fridge, prepare the salad. - - In a bowl, combine everything together. - - Set aside in the fridge until ready to use.
  5. Prepare the tonkatsu sauce. - - In a bowl, combine everything together. - - Set aside until ready to use.
  6. Pan fry the chicken. - - In a shallow bowl, add cornflakes, panko, togarashi, nori, salt and pepper. - - Combine everything together. - - In a skillet over medium heat, add 1 inch of oil. - - To check the temperature of the oil, insert a wooden chopstick. If bubbles start to form around the chopstick, the temperature of the oil is ready for frying.
  7. Dredge the chicken onto the cornflakes mixture. - - Press the cornflakes mixture onto the chicken. - - You can lay the chicken in between parchment paper. Lightly roll using a rolling pin. So that the cornflakes mixture will adhere to the chicken.
  8. Using a pair of tongs, gently drop the chicken into the oil away from you. - - Pan fry until golden brown on both sides. - - Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper.
  9. Assemble the sandwich. - - Spread mayo onto 1 side of each bread. - - In a skillet over medium heat, add in the bread mayo side down. - - Toast until lightly charred.
  10. Remove from heat. - - Spread tonkatsu sauce onto each toasted side of the bread. - - Spread the salad over the sauce on 4 slices of bread. - - Place the chicken over the salad.
  11. Top the chicken with the other slice of bread and pressed down to sandwich together - - Serve immediately.

Load it up with some garlic tonkatsu sauce, tomato, cucumber and crisp lettuce for perfection, and enjoy with some iced lemon tea. In Japan, we call this Chicken Katsu Sando. What's the best part about deep fried Chicken Katsu? Matt Abergel, head chef of Yardbird Hong Kong and James Beard Award-winning cookbook author, stopped by the MUNCHIES Test Kitchen to show us how to make his. These sandwiches combine the shattering panko crispiness of katsu-style cutlets and the fiery heat found in Nashville-style hot chicken with some cooling shredded lettuce to put out the fire.

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