How To Make Crispy Chicken Sandwich (Recipe) チキンカツサンドの作り方 （レシピ）

By Just One Cookbook · 30 min

Ingredients

Instructions

1. Make the garlic tonkatsu sauce first: trim the top off a head of garlic, drizzle with 1–2 tsp olive oil, wrap in foil and roast at 200°C for about 40 minutes, until a centre clove is completely soft when pierced. Preheat the oven to 200°C beforehand (for convection, reduce by 15°C) and set a rack in the middle.
2. Toast 1 cup of panko with 1 Tbsp extra virgin olive oil in a frying pan over medium heat until golden brown, then transfer to a bowl to cool.
3. Butterfly the 1 lb chicken breast by slicing it in half widthwise, almost through, and opening it. Season with Diamond Crystal kosher salt and freshly ground black pepper.
4. Whisk 1 large egg with 1 Tbsp water.
5. Dredge the chicken in ¼ cup flour, shake off the excess, dip in the egg, then coat in the toasted panko.
6. Place on a parchment-lined rimmed baking sheet and bake at 200°C for 30 minutes, or until cooked through.
7. Squeeze out the roasted garlic, mash with a fork, and mix with 1–2 Tbsp tonkatsu sauce and 1–2 Tbsp Kewpie mayonnaise.
8. Thinly slice ½ English cucumber and 2 tomatoes.
9. Toast the bread if desired, spread with butter, and layer lettuce and the katsu on top. Spread the garlic tonkatsu sauce generously over the chicken.
10. Add cucumber, tomato and another toast. Cut in half and serve immediately.

Summarized from Just One Cookbook's video. Watch it for the details.

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