Name: Chicken Katsu Sandwich Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Japanese
Ingredients: 1 cup panko (Japanese breadcrumbs); 1 Tbsp extra virgin olive oil (for toasting panko); 1 lb boneless, skinless chicken breast (2 pieces); Diamond Crystal kosher salt, to taste; Freshly ground black pepper, to taste; 1 large egg (50 g, without shell); 1 Tbsp water; ¼ cup all-purpose flour (plain flour); Unsalted butter, for spreading on bread; 4 slices Japanese milk bread (shokupan) or other sandwich bread, toasted if desired; 1 head garlic; 1-2 tsp extra virgin olive oil (to drizzle on garlic before roasting); 1-2 Tbsp tonkatsu sauce (store-bought or homemade); 1-2 Tbsp Japanese Kewpie mayonnaise; ½ English cucumber, sliced thinly with a peeler; 2 tomatoes, thinly sliced; Lettuce leaves

Ingredients

1 cup panko (Japanese breadcrumbs)

1 Tbsp extra virgin olive oil

1 lb boneless, skinless chicken breast (2 pieces)

Diamond Crystal kosher salt

freshly ground black pepper

1 large egg (50 g each w/o shell)

1 Tbsp water

¼ cup all-purpose flour (plain flour)

½ English cucumber

2 tomatoes

unsalted butter

4 toasts (Japanese milk bread called shokupan preferred)

lettuce leaves

1 head garlic

1-2 Tbsp tonkatsu sauce (store-bought or homemade)

1-2 Tbsp Japanese Kewpie mayonnaise

Instructions

Step 1: Preheat the oven to 400ºF (200ºC). For convection ovens, reduce temperature by 25ºF (15ºC). Place a rack in the middle position. Prepare the garlic for roasting by peeling away loose outer layers, trimming about ¼ inch off the top, drizzling 1–2 tsp olive oil on the exposed cloves, and wrapping the garlic in aluminum foil.

Step 2: Roast the garlic in the oven for 40 minutes or until the cloves are soft when pierced. Set aside to cool slightly once done.

Step 3: While garlic roasts, combine panko and 1 Tbsp olive oil in a frying pan. Toast over medium heat until golden brown, shaking the pan gently to avoid breaking the crumbs. Transfer the toasted panko to a bowl and let cool.

Step 4: Butterfly the chicken breasts by slicing them horizontally almost to the other edge, then open like a book. Season with kosher salt and black pepper evenly.

Step 5: In a bowl, whisk together the egg and water. Place flour in a separate bowl.

Step 6: Dredge each chicken piece first in flour, shaking off excess, then dip into the egg wash, and finally coat thoroughly with toasted panko. Arrange chicken on a parchment-lined rimmed baking sheet.

Step 7: Bake the chicken at 400ºF (200ºC) for 30 minutes or until cooked through and crispy.

Step 8: Mash the roasted garlic cloves in a small bowl with a fork. Add 1-2 Tbsp tonkatsu sauce and 1-2 Tbsp Japanese Kewpie mayonnaise, mixing well to create the garlic tonkatsu sauce.

Step 9: Slice the cucumber thinly using a peeler and cut tomatoes into thin slices.

Step 10: Toast the sandwich bread if desired and spread with unsalted butter. Layer lettuce leaves and the baked chicken katsu on one slice, then spread a generous amount of garlic tonkatsu sauce over the chicken.

Step 11: Add cucumber and tomato slices on top, then cover with another slice of toast. Cut the sandwich in half and serve immediately.

Tips & Variations

Use Japanese milk bread (shokupan) for an authentic, soft texture, but any soft sandwich bread works well.

For extra crispiness, try frying the breaded chicken instead of baking.

Make your own homemade tonkatsu sauce for a fresher flavor; it typically combines ketchup, Worcestershire sauce, soy sauce, and sugar.

Feel free to add pickled vegetables or mustard for an extra tangy twist.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used and will provide a juicier texture, though they may require slightly longer cooking time.

Is there a vegetarian alternative for this sandwich?

You can substitute the chicken with thick slices of fried tofu or eggplant, breaded and prepared similarly for a delicious vegetarian option.

Dinner

Chicken Katsu Sandwich Recipe

Introduction