Nothing beats golden crispy chicken tucked between soft, fluffy bread slices. The texture contrast is exquisite. Chicken Katsu is fantastic, but Chicken Katsu sandwiches are much better.
The Japanese cutlet is the pinnacle of Japanese home cooking. The dish is well-liked by children and adults alike in Japan, and it’s a favorite among people of all ages. Chicken, pork, and beef are all cutlets that may be referred to as “katsu.” These three kinds of katsu have their Japanese names and frequently have restaurants dedicated to them. If you’ve never made Katsu before, prepare to be pleasantly surprised! Let’s start with a little bit of its history.
Kastu History
Katsu cutlets are frequently covered in Japanese bread crumbs, also known as panko, and fried (via Damn Delicious). They may be eaten alone, with rice, shredded cabbage, and a Japanese version of Worcestershire sauce, or in combination with Japanese curry or on white bread.
The most well-known Japanese pork dish is tonkatsu (pork cutlet), which may be found on nearly every Tokyo street corner in one form or another. Because more pork is consumed in Japan each year than beef or chicken combined, it’s no surprise that it was chosen as the country’s most popular meat. Okinawa is known for its pork and kurobuta (black pig), which can be found in Kagoshima Prefecture. Tonkatsu is a Japanese dish made from kurobuta, which is high-quality pork.
Tonkatsu was created in Japan during the late 1800s (via UPB Products). The name was taken from the English word “cutlet” to Japanese “katsuretsu.” The dish was initially thought of as a Japanese replica of European cuisine (it looks and tastes somewhat like a schnitzel). Still, it has since been recognized as a national favorite because it is frequently served with miso soup and rice. Katsu is a Japanese dish that’s served at celebratory meals. It’s a superstitious meal for Japanese people before a big exam or athletic event. The word for “to win” or “to be victorious” in Japanese sounds precisely the same as “katsu.”
Chicken Katsu Sandwich
For Katsu sandwiches, I prefer chicken breast. When preparing the chicken, you have two choices: butterflying/halving it or pounding it. If you bread the chicken straight away, it will cook unevenly and be too thick to put in a sandwich, especially delicate ones like these. By half or pounding the chicken, you even it out, which not only helps it cook faster (because it’s thinner) but also ensures that it cooks more evenly.
If you half a chicken breast, you’ll get two for the price of one, but I generally go with pounding. This tenderizes the meat and is also a fantastic stress reliever! All you need is cling film and a rolling pin to pound the chicken. You can also use chicken thigh. It’s challenging to butterfly thighs, so you’ll want to beat them. Whether it’s breast or thigh meat, make sure it’s boneless/skinless in every case.
Chicken Katsu Sandwich Ingredients
- Bread – It’s ideal to use thick, soft white bread for this recipe, but any traditional milk bread will suffice.
- Cabbage – Shred the cabbage on a mandoline or with a cabbage shredder. You may slice it, but be careful not to make it too thin.
- Mayo – Use Kewpie mayonnaise if you can, although it’s the classic Japanese mayo (it’s so delectable). If not, full-fat mayonnaise will suffice.
- Tonkatsu – This is a sauce that’s similar to Worcestershire sauce. It’s also essential for Chicken Katsu.
How to prepare Chicken Katsu Sandwich
When it comes to creating the chicken katsu sandwich, on the other hand, things are relatively simple.
Step 1
Nobody likes digging, but it’s the cost of crispy chicken! We’re moving from flour to egg to breadcrumbs in this sequence. Seasoning the flour and breadcrumbs are critical; many people overlook this step. If you’re only using one hand to submerge in the egg, you may also want to use a “wet hand” and “dry hand.” This method makes cleanup much easier if you just have one hand available when dunking an egg!
Step 2
Panko is a must-have for Katsu. Panko breadcrumbs are large, airy Japanese breadcrumbs that turn the chicken extremely crispy. Fresh or fine breadcrumbs aren’t even comparable! Mix the flour, eggs, and panko to dredge in a medium-size mixing bowl. To ensure that the chicken is well-coated throughout, use panko instead of breadcrumbs.
Step 3
Heat one cup of oil over medium heat in a large skillet until it reaches 350°F/180°C. You need the oil to be around 350°F/180°C (check if a few crumbs bubble quickly). Place the chicken in the English muffin halves, carefully centering it between two pieces. Fry the breasts for 4-5 minutes on each side or until golden brown and white inside. Underneath the chickens, place paper towels to catch any drippings.
Step 4
Spread a pat of mayonnaise on one side of each slice of bread. Shredded cabbage is placed atop 4 pieces before being drizzled with Tonkatsu sauce. Follow the same method for tonkatsu sauce on top of your rice (without chicken). After that, drizzle Tonkatsu sauce over it once again and add another slice of bread.
Step 5
Remove the crusts to make a clean square and cut them into thirds. Serve up and enjoy chicken kastu sandwich!
Special Notes
Chicken – You may use thighs instead, but you’ll still wish to pound them, so they’re uniform thickness. Also, make sure you’re using skinless/boneless meat in both cases; if you want to double the recipe, butterfly the breasts right through to create 8 equal-sized breasts (no need to pound).
Panko – Japanese breadcrumbs are preferred. When making Katsu, they’re essential. They’re light and airy, which means the chicken is extra crunchy when served. You can find them in most supermarkets in the Asian department.
Tonkatsu – This is a Japanese Worcestershire-style sauce. Chicken Katsu must have this flavoring. It’s available in Asian shops and on the internet.
Mayo – This is a Japanese mayo, which you’ll find in Asian shops or on the internet. If you can’t locate it, use regular full-fat mayonnaise instead.
Cabbage – I mince the cabbage with a shredder, resulting in finely diced cabbage. If that isn’t an option, you can also use a mandoline or a sharp knife to chop finely.
Calories – There are many breadcrumbs, which I estimate to be half of the flour (overestimate), 2 teaspoons oil per breast, 1.5 tablespoons mayo, and sauce per sandwich.
Serving Chicken Katsu Sandwiches
You’ll notice I’ve removed the crusts and made finger sandwiches. It’s customary and polite to remove the crusts when serving sandwiches. Chicken Katsu Sandos (Katsu Sandwiches) are frequently served as finger foods.
You may serve them how you please! They’re lovely for a party or a small lunch for the kids as finger sandwiches.