Chikin Katsu Sando


I always love a good Japanese chicken cutlet sandwich. Every time I bite into that sandwich, it brings nostalgic memories. My mum used to make her own version. Maybe perhaps I should re-create her recipe in the near future. That will definitely be on my to-do list. Back to this sandwich, I had been trying and finding ways to improve a chicken cutlet sandwich, or chikin katsu sando. To be honest, this sando is inspired by JustOneCookbook and Nigella Lawson.

I am using Nigella's method of dredging into a mixture of eggs and mustard. But I used that as a marinate instead. The mustard really does help to keep the chicken breast moist during pan frying. I am also using a mixture of cornflakes and panko for the breading. I love the contrast of hard crunchiness from the cornflakes and the light airy crispiness from the panko. To take things up a notch, I seasoned with Japanese 7 spices powder, aka, Shichimi Togarashi and nori flakes. Those 2 ingredients add a new level of unami. So, pls try to get your hands on those.

I get the homemade tonkatsu sauce recipe from JustOneCookbook. Why use store-bought when you can make this sauce with ease? When you make almost everything from scratch, you get to control the amount of each ingredients used to your preference. For this case, I added some wasabi. That bit of wasabi cut thru the richness very well, a little goes a long way, you had been warned. It will be best if you can get freshly grated wasabi. But any good quality Japanese wasabi will work. Just read the ingredients list that wasabi and not horseradish is used. Most are just horseradish dyed with green food coloring. Anyway, I hope you will give this recipe a try.

Ingredients:

Inspired by JustOneCookbook and Nigella Lawson

(Make 4 Sandwiches)

  • Chicken Patties:

  • Skinless Boneless Chicken Breast, 2

  • Bleached All Purpose Flour, For Dredging

  • Egg Light Beaten 1,

  • Dijon Mustard, 2 Heaped TBSP

  • Smoked Paprika, 1 TSP

  • Cornflakes Ground, For Dredging

  • High Quality Japanese Panko, For Dredging

  • Shichimi Togarashi Japanese 7 Spices, Pinch

  • Nori Flakes, Pinch

  • Sea Salt, Pinch

  • White Pepper, Pinch

  • Salad:

  • Lettuce Finely Chopped, A Handful

  • Arugula Finely Chopped, A Handful

  • Nori Flakes, Pinch

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Kewpie Mayo, 1 TBSP

  • Tonkatsu Sauce:

  • Tomato Ketchup, 2 TBSP

  • Worcestershire Sauce, 5 TSP

  • Oyster Sauce, 1 TBSP

  • Granulated Sugar, 2 TSP

  • Good Quality Wasabi, Pinch

  • Sandwich:

  • Canola / Peanut / Vegetable Oil, For Frying

  • Kewpie Mayo, 8 Spread

  • Shoku Pan Japanese Sandwich Bread, 8 Slices

Equipment:

  • Cast Iron Skillet / Pan

Directions:

  1. Prepare the chicken patties.

  2. Butterfly the chicken breast and slice into halves.

  3. Place the chicken breast on the working surface.

  4. Wrap with cling film.

  5. Using a meat mallet, pound the chicken to tenderize until almost the same thickness.

  6. Dredge the chicken with flour.

  7. Shake off any excess.

  8. In a shallow bowl, add egg, mustard and paprika.

  9. Mix to combine well.

  10. Add in the chicken.

  11. Coat the chicken well with the egg mixture.

  12. Cover with cling film and set aside in the fridge for about 1 hr.

  13. While the chicken is resting in the fridge, prepare the salad.

  14. In a bowl, combine everything together.

  15. Set aside in the fridge until ready to use.

  16. Prepare the tonkatsu sauce.

  17. In a bowl, combine everything together.

  18. Set aside until ready to use.

  19. Pan fry the chicken.

  20. In a shallow bowl, add cornflakes, panko, togarashi, nori, salt and pepper.

  21. Combine everything together.

  22. In a skillet over medium heat, add 1 inch of oil.

  23. *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.*

  24. Dredge the chicken onto the cornflakes mixture.

  25. Press the cornflakes mixture onto the chicken.

  26. *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.*

  27. Using a pair of tongs, gently drop the chicken into the oil away from you.

  28. Pan fry until golden brown on both sides.

  29. Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper.

  30. Assemble the sandwich.

  31. Spread mayo onto 1 side of each bread.

  32. In a skillet over medium heat, add in the bread mayo side down.

  33. Toast until lightly charred.

  34. Remove from heat.

  35. Spread tonkatsu sauce onto each toasted side of the bread.

  36. Spread the salad over the sauce on 4 slices of bread.

  37. Place the chicken over the salad.

  38. Top the chicken with the other slice of bread and pressed down to sandwich together

  39. Serve immediately.

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