Chicken Katsu Sandwich
A deliciously tender and crispy chicken sandwich you've never tasted before (unless you live in Japan).
- 1 1/2 tbsp ketchup
- 2 1/2 tbsp Worcestershire sauce
- 1 tspn sugar
- canola oil for frying
- 3 oz medium boneless, skinless chicken thigh
- kosher salt to taste
- pepper to taste
- 1 large egg beaten
- 1 cup Japanese-style panko bread crumbs
- 1 tspn Japanese mayonnaise
- 1/4 tspn Japanese-style hot mustard
- 2 slices Japanese white bread toasted
- 1/3 cup green cabbage shredded
Make the tonkatsu sauce: In a small bowl, mix together the ketchup, Worcestershire sauce, and sugar until combined. Set aside.
Make the sandwich: Heat 2 inches of canola oil in a medium pot over medium-high heat until it reaches 350˚F.
Slice through the thick part of the chicken thigh so it an even thickness. Season with salt and pepper on both sides.
Add the flour, egg, and panko to 3 separate shallow dishes.
Coat the chicken thigh in the flour, then the egg, then the panko.
To test the oil temperature, add a pinch of panko—if it sizzles immediately, it’s ready for frying. Carefully fry the chicken for about 2 minutes per each side, or until golden brown. Drain on paper towels.
In a small bowl, mix together the mayonnaise and hot mustard.
Assemble the sandwiches: Spread the mayonnaise sauce on each piece of toasted bread. On one side, layer on the cabbage, a drizzle of tonkatsu sauce, the chicken, and more tonkatsu sauce. Top with the other slice of bread.
Cut the sandwich in half, then serve.