Step-by-Step Guide to Make Quick Chikin Katsu Sando

Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a special dish, chikin katsu sando. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Chikin Katsu Sando is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Chikin Katsu Sando is something that I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have chikin katsu sando using 29 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Chikin Katsu Sando:

1. Make ready Chicken Patties:
2. Prepare 2 Skinless Boneless Chicken Breast,
3. Make ready Bleached All Purpose Flour, For Dredging
4. Prepare Egg Light Beaten 1,
5. Make ready Dijon Mustard, 2 Heaped TBSP
6. Make ready 1 TSP Smoked Paprika,
7. Prepare Cornflakes Ground, For Dredging
8. Prepare High Quality Japanese Panko, For Dredging
9. Get Shichimi Togarashi Japanese 7 Spices, Pinch
10. Take Pinch Nori Flakes,
11. Prepare Pinch Sea Salt,
12. Make ready Pinch White Pepper,
13. Make ready Salad:
14. Make ready 1 Handful Lettuce Finely Chopped,
15. Get 1 Handful Arugula Finely Chopped,
16. Get Pinch Nori Flakes,
17. Prepare Tonkatsu Sauce:
18. Get Pinch Sea Salt,
19. Get 1 TBSP Oyster Sauce,
20. Take Pinch Black Pepper,
21. Make ready 2 TSP Granulated Sugar,
22. Make ready 1 TBSP Kewpie Mayo,
23. Take Pinch Good Quality Wasabi,
24. Make ready Sandwich:
25. Take 2 TBSP Tomato Ketchup,
26. Take 5 TSP Worcestershire Sauce,
27. Take Canola / Peanut / Vegetable Oil, For Frying
28. Prepare Kewpie Mayo, 8 Spread
29. Get 8 Slices Shoku Pan Japanese Sandwich Bread,

Instructions to make Chikin Katsu Sando:

1. Prepare the chicken patties. - - Butterfly the chicken breast and slice into halves. - - Place the chicken breast on the working surface. - - Wrap with cling film.
2. Using a meat mallet, pound the chicken to tenderize until almost the same thickness. - - Dredge the chicken with flour. - - Shake off any excess.
3. 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.
4. 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.
5. Prepare the tonkatsu sauce. - - In a bowl, combine everything together. - - Set aside until ready to use.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.
11. Top the chicken with the other slice of bread and pressed down to sandwich together - - Serve immediately.

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