Chicken katsu sandwich
Ethan Chlebowski · ♥ 9.4K likes · 294K views · 6 min video
Read about cutlet (paillard) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 inch peanut oil
Set a wok over medium-low heat with about two inches of peanut oil.
Peanut oil in the wok
- chicken breast
Flatten the chicken breast for even, faster cooking and cut it into a rough square to fit the bread.
- 30 g flour
- 15 g cornstarch
- 1 whole egg
- 30 g panko breadcrumbs
Set up three trays: about 30 g flour with 15 g cornstarch, a beaten egg, and about 30 g panko. Coat in flour, then egg, then panko, pressing the crumbs on for even coverage.
Bring the oil to roughly 325 to 350F, lower the chicken in slowly and fry until golden brown, 6 to 8 minutes in total.
- green cabbage
- lemon juice
- salt
Thinly slice green cabbage and toss with a squeeze of lemon juice and a pinch of salt until it just wilts.
Cabbage and substitute sauces
- 2 parts sriracha
- 2 parts hoisin
- 2 parts ketchup
- 1 parts Worcestershire sauce
- 1 parts soy sauce
For the sauce, mix two parts each sriracha, hoisin and ketchup with one part each Worcestershire and soy sauce.
- regular mayo
- lemon juice
- 1 cloves garlic clove
- granulated MSG
For the mayo, mix regular mayonnaise with a squeeze of lemon juice, a grated garlic clove and a pinch of MSG.
Check doneness with a thermometer, aiming for about 155F after a 45-second rest.
Drain on a paper towel on a wire rack, then move to the wire so it does not go soggy.
Assembling Konbi style
- 2 slices shokupan bread
Spread mayo on two slices of shokupan, then the sauce and wilted cabbage; add the chicken, more sauce, and the second slice.
Cut the crusts off two opposite sides, then cut the sandwich lengthwise into three equal pieces.