Description
This Chicken Katsu Sandwich recipe features crispy, golden-brown breaded chicken breast with a flavorful homemade Garlic Tonkatsu Sauce, complemented by fresh cucumber, tomato slices, and lettuce, all layered between toasted Japanese milk bread. The garlic is roasted to bring out its sweet, mellow flavor, which blends perfectly with tangy tonkatsu sauce and creamy Japanese Kewpie mayonnaise for a deliciously satisfying sandwich.
Ingredients
Scale
For the Chicken Katsu
- 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
For the Garlic Tonkatsu Sauce
- 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
For the Sandwich Assembly
- ½ English cucumber, sliced thinly with a peeler
- 2 tomatoes, thinly sliced
- Lettuce leaves
Instructions
- Gather Ingredients: Assemble all the required ingredients to ensure a smooth cooking process.
- Preheat Oven and Prepare Garlic: Preheat the oven to 400ºF (200ºC), reducing by 25ºF (15ºC) if using a convection oven. Place a rack in the middle position. Peel away the loose outer layers of one head of garlic, trim about ¼ inch (6 mm) off the top to expose cloves, and drizzle 1–2 tsp olive oil over the exposed surface. Wrap the garlic in aluminum foil for roasting.
- Roast Garlic: Place the wrapped garlic in the oven and roast for about 40 minutes until a center clove is soft when pierced with a knife. Remove from oven and allow to cool slightly.
- Toast Panko Breadcrumbs: In a frying pan over medium heat, combine 1 cup panko and 1 Tbsp olive oil. Stir gently or shake the pan, avoiding breaking the breadcrumbs, until they turn golden brown. Transfer to a bowl to cool.
- Prepare Chicken Breast: Butterfly each chicken breast by slicing lengthwise nearly in half, then opening like a book for even thickness. Season both sides with kosher salt and freshly ground black pepper.
- Make Egg Wash: Whisk together 1 large egg and 1 Tbsp water in a medium bowl until combined.
- Dredge Chicken: Coat each chicken piece lightly with flour, shake off excess, then dip into the egg wash, and finally dredge thoroughly with the toasted panko breadcrumbs. Place on a rimmed baking sheet lined with parchment paper.
- Bake Chicken: Bake the breaded chicken in the preheated oven at 400ºF (200ºC) for 30 minutes until cooked through and golden brown. If the garlic isn’t done, move it to a higher rack or an open oven space to finish roasting.
- Make Garlic Tonkatsu Sauce: Once garlic has cooled, press cloves out of their papery skins into a small bowl and mash with a fork. Mix in 1-2 Tbsp tonkatsu sauce and 1-2 Tbsp Japanese Kewpie mayonnaise until well combined.
- Prepare Vegetables: Use a peeler to slice ½ English cucumber thinly and cut 2 tomatoes into thin slices.
- Toast Bread and Assemble Sandwich: Lightly butter each toast slice if desired. Place lettuce leaves on one slice, add a baked chicken katsu piece on top, and spread a generous amount of the Garlic Tonkatsu Sauce over the chicken. Layer cucumber slices and tomato slices on top, then cover with a second slice of bread. Cut the sandwich in half and serve immediately.
- Store Leftovers: Store any leftovers in an airtight container in the refrigerator for up to one day to maintain freshness and quality.
Notes
- Butterflying chicken breasts ensures even cooking and tender texture.
- Toasting panko breadcrumbs with olive oil adds extra crunch and flavor to the coating.
- Roasting garlic mellows its flavor, making a rich and sweet addition to the tonkatsu sauce.
- Japanese milk bread (shokupan) is preferred for its soft texture but can be substituted with any sandwich bread.
- Tonkatsu sauce can be homemade or store-bought depending on convenience.
- For crispier chicken, you can increase oven baking time by 5-10 minutes but monitor to prevent drying out.
- Leftover Garlic Tonkatsu Sauce can be refrigerated for up to 1 week in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Sandwich
- Method: Baking
- Cuisine: Japanese
Keywords: chicken katsu sandwich, Japanese sandwich, tonkatsu sauce, garlic tonkatsu sauce, breaded chicken, crispy chicken sandwich, shokupan sandwich
