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The ingredients needed to make Chikin Katsu Sando:
- Provide of Chicken Patties:.
- Get 2 of Skinless Boneless Chicken Breast,.
- Prepare of Bleached All Purpose Flour, For Dredging.
- Prepare of Egg Light Beaten 1,.
- You need of Dijon Mustard, 2 Heaped TBSP.
- Prepare 1 TSP of Smoked Paprika,.
- Prepare of Cornflakes Ground, For Dredging.
- Get of High Quality Japanese Panko, For Dredging.
- Get of Shichimi Togarashi Japanese 7 Spices, Pinch.
- You need Pinch of Nori Flakes,.
- Take Pinch of Sea Salt,.
- You need Pinch of White Pepper,.
- You need of Salad:.
- You need 1 Handful of Lettuce Finely Chopped,.
- Use 1 Handful of Arugula Finely Chopped,.
- Take Pinch of Nori Flakes,.
- Use of Tonkatsu Sauce:.
- Use Pinch of Sea Salt,.
- Use 1 TBSP of Oyster Sauce,.
- Provide Pinch of Black Pepper,.
- Take 2 TSP of Granulated Sugar,.
- Get 1 TBSP of Kewpie Mayo,.
- Get Pinch of Good Quality Wasabi,.
- Get of Sandwich:.
- You need 2 TBSP of Tomato Ketchup,.
- Get 5 TSP of Worcestershire Sauce,.
- Get of Canola / Peanut / Vegetable Oil, For Frying.
- Prepare of Kewpie Mayo, 8 Spread.
- Take 8 Slices of Shoku Pan Japanese Sandwich Bread,.
Instructions to make Chikin Katsu Sando:
- Prepare the chicken patties. Butterfly the chicken breast and slice into halves. Place the chicken breast on the working surface. Wrap with cling film..
- Using a meat mallet, pound the chicken to tenderize until almost the same thickness. Dredge the chicken with flour. Shake off any excess..
- 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..
- 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..
- Prepare the tonkatsu sauce. In a bowl, combine everything together. Set aside until ready to use..
- 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.*.
- 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.*.
- 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..
- 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..
- 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..
- Top the chicken with the other slice of bread and pressed down to sandwich together Serve immediately..
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