Chicken Katsu Sandwich
Delicious Chicken Katsu Sandwiches are ultra crispy and super easy to make!
Equipment
- Large Deep Frying Pan & Tongs
- Sharp Knife & Chopping Board
- Rolling Pin or Mallet
- Cling Film
- 3 Shallow Medium Sized Bowls
- Cooling Rack & Paper Towels
Ingredients
Bread
- 8 slices Thick White Bread Milk Bread is traditional
Chicken
- 4 5oz Chicken Breasts can sub thigh
Oil
- 1 cup Vegetable Oil or as needed
Breadcrumbs
- 1 cup Panko Breadcrumbs
Flour
- ¼ cup Plain Flour
Eggs
- 2 Eggs beaten
Cabbage
- ½ White Cabbage finely shredded
Sauces
- Tonkatsu Sauce to serve
- Kewpie Mayo to serve
Seasoning
- Salt & Black Pepper as needed
Instructions
Preparation
- Pound Chicken: Place chicken on a chopping board and lay over cling film. Pound with a rolling pin/mallet until the breast is even thickness, around ½" thick.
- Dredge Chicken: Set up 3 bowls: 1st is flour with salt and pepper, 2nd is beaten egg, 3rd is Panko with salt and pepper. Dredge chicken in flour, then egg, then finish in Panko.
- Fry Chicken: Heat up 1 cup oil over medium heat in a large skillet. Carefully place chicken in 2 breasts at a time and fry for 4-5mins on each side.
Assembly
- Sandwich: Spread mayo on one side of all bread slices. Top 4 slices with cabbage, drizzle with Tonkatsu sauce, add chicken, another drizzle of Tonkatsu sauce, and finish with another slice of bread.
- Serve: Slice off the crusts to create a neat square, then slice into thirds. Serve up and enjoy!
Notes
Chicken can be substituted with thighs. Panko is essential for crunch. Tonkatsu is a must-have sauce for flavor.
Nutrition
Serving: 1sandwichCalories: 748kcalCarbohydrates: 63.38gProtein: 47.41gFat: 32.78gSaturated Fat: 11.929gPolyunsaturated Fat: 11.938gMonounsaturated Fat: 6.572gTrans Fat: 0.063gCholesterol: 178mgSodium: 1021mgPotassium: 606mgFiber: 3.4gSugar: 14.1gVitamin A: 328IUVitamin C: 5.1mgCalcium: 181mgIron: 5.41mg
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