Japanese Katsu Sando Recipe (Chicken Katsu Sandwich Recipe)
Katsu Sando is a popular sandwich originated in Japan. It is nothing but crispy fried tonkatsu (pork cutlet) sandwiched between soft white bread. In this recipe, I am sharing how to make a chicken katsu sando the authentic way. This sandwich tastes delicious as soon as it is made or great to pack in lunch box.
Equipment
Frying Pan
Ingredients
For Chicken Katsu
- 2 large Boneless chicken breast
- Sunflower oil for Deep frying
For Batter
- 2 tablespoon Plain flour
- 4 tablespoon Cornstarch
- 1 large Egg
- 3 tablespoon Water or as needed
For Seasoning
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Japanese curry powder
- 1 teaspoon Salt or to taste
- ½ teaspoon Black pepper powder
For Coating
- 2 cups Panko Breadcrumbs or as needed
For Tonkatsu sauce
- ¼ cup Tomato ketchup
- 3 tablespoon Worcestershire sauce
- 1 tablespoon Oyster sauce
- 2 tablespoon Sugar
For Katsu Sando
- 8 slices White Bread
- 8 teaspoon Butter
- 8 teaspoon Mustard sauce
- 8 teaspoon Tonkatsu sauce
Instructions
For Chicken Katsu
- Take couple of boneless chicken breast. Pat them dry completely with paper towel. Take them on a cutting board. Use a sharp knife to butterfly the chicken breast so it opens like a book.
- Place another sheet of plastic wrap or parchment on top and use a meat mallet or a rolling pin to gently smash the chicken breast so it gets slightly thin and in even thickness.
- Remove the plastic wrap and this is how the chicken looks like. Now you can keep it as it is for one big chicken katsu. Or slice it in half so each chicken breast gives you 2 chicken cutlets. Set aside till needed.
- Take plain flour, cornstarch, seasonings, salt, pepper in a bowl and mix well. Add in egg and mix to a batter, add little water at a time to make a slightly thin batter. The batter has to be sligthly pourable consistency.
- Now take your chicken cutlets and drop into the batter. Coat the chicken on both sides, so each side is coated with the batter.
- Take the chicken from batter, let the excess batter drip off, Drop the chicken on some panko breadcrumbs. Coat both sides of the chicken in panko really well. Once it is well coated, remove the chicken and place it on a wire rack.
- Heat neutral cooking oil in a pan and place it on medium high heat. Let the oil get hot. If you insert a chopstick into the oil, you will see small bubbles around the chopsticks which indicates the oil is at the right temperature.
- Drop the chicken into the oil. The chicken should be completely immersed in the oil. So it fries from all sides. Let the chicken fry on medium high heat for 4 to 5 minutes. It will get golden brown in colour. Remove the fried katsu from oil. It should be super crispy and crunchy. Place on a wire rack. After every batch, use a skimmer to remove any fried crumbs from the oil. So it doesn't burn. Chicken katsu is ready.
For Tonkatsu Sauce
- Mix together ketchup, Worcestershire sauce, sugar and oyster sauce. Set aside till use. You can store this sauce upto a month in fridge.
Assembling sandwich
- Take 2 bread slices. Make sure to use soft white bread. Spread 1 teaspoon of butter on both side of the bread which prevents the tonkatsu sauce seeping into the bread. Spread 1 teaspoon of mustard on one side of the bread and 1 teaspoon of tonkatsu sauce on other side of the bread. Place a fried katsu, cover with another slice of bread. Remove off the crust from the bread and cut into pieces. Serve.
Nutrition
Nutrition Facts
Japanese Katsu Sando Recipe (Chicken Katsu Sandwich Recipe)
Serving Size
1 servings
Amount per Serving
Calories
777
% Daily Value*
Fat
21
g
32
%
Saturated Fat
8
g
50
%
Trans Fat
0.4
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Cholesterol
167
mg
56
%
Sodium
1889
mg
82
%
Potassium
677
mg
19
%
Carbohydrates
111
g
37
%
Fiber
5
g
21
%
Sugar
13
g
14
%
Protein
34
g
68
%
Vitamin A
486
IU
10
%
Vitamin C
5
mg
6
%
Calcium
147
mg
15
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.