22 Minute Katsu Sandwich
Japanese style crispy chicken on fluffy shokupan bread.
By Ethan ChlebowskiKonbi in Los Angeles was famous for serving Japanese style sandwiches. Specifically, their pork katsu sandwich caught my eye when I made a loaf of shokupan. I asked myself, how could I recreate a similar sandwich with ingredients I always have on hand, in the least amount of time possible and a simple clean up? Well, 22 minutes later here it is.
Ethan Chlebowski
Ingredients
Chicken katsu
- panko bread crumbs30 g
- flour30 g
- cornstarch15 g
- eggs1
- chicken breasts2
- salt
- neutral oilfor frying
Katsu-ish sauce
- sriracha2 parts1 spoonful
- hoisin2 parts1 spoonful
- ketchup2 parts1 spoonful
- worcestershire sauce1 part1/2 spoonful
- soy sauce1 part1/2 spoonful
Umami mayo
- mayonnaise2 spoonfuls
- lemon juice1/2 lemon
- garlic1 clove
- saltto taste
- msga sprinkle
Bread & cabbage
- shokupan, crust removed4 slices
- cabbage, thinly sliced
Method
Step 1: Flatten the chicken & make the sauce
Set a wok or deep vessel over medium-low heat and add enough oil to the chicken, about 2 inches deep.
Meanwhile, flatten the chicken breast with a rolling pin, cast iron pan, or another blunt object. Optionally, cut the chicken into a square to fit the bread. Season both sides generously with salt.
Combine all sauce ingredients in a small bowl and mix together. Set aside for serving.
Step 2: Dredge the chicken
Prepare the breading station with 3 plates or trays: one with flour and cornstarch, one with egg, and one with panko bread crumbs.
Lightly coat both sides of the chicken in the flour, then move it to the egg, and finally, coat it with the bread crumbs. Press the bread crumbs into the chicken to ensure even coverage and sticking.
Step 3: Fry the chicken
At the stove, use a thermometer to verify the oil is between 325-350°F/162-176°C.
Slowly drop the chicken into the oil until it becomes golden brown. the chicken for about 7 to 8 minutes, slightly agitating it throughout.
- When the internal temperature reaches 155°F/68°C, transfer the chicken to a paper towel on a wire rack, dab the excess oil, and then move it to the wire rack so it doesn't get soggy.
While the chicken fries, prepare the sandwich toppings, wash the cutting board and breading plates, and wipe down your work surfaces. Always clean as you go.
Step 4: Make the mayo & assemble the sandwich
Combine the mayo, lemon juice, garlic, MSG and salt in a bowl and mix it together.
To assemble the sandwich, spread the mayo sauce on the bread, followed by the katsu-ish sauce and thinly sliced green cabbage. Top with the chicken and add more sauce over the top. Enjoy.
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