The 22-Minute Chicken Katsu Sandwich

By Ethan Chlebowski · 22 min

Ingredients

Instructions

1. Heat a wok or deep pan over medium-low heat and add enough oil to fry the chicken, about 2 inches deep.
2. Flatten the chicken breasts with a rolling pin or other heavy object. Cut them into a square to fit the bread if you like. Season both sides generously with salt.
3. Mix all the sauce ingredients in a small bowl and set aside.
4. Set up three plates: flour mixed with cornstarch, beaten egg, and panko.
5. Lightly coat the chicken in the flour, dip it in the egg, then coat it in panko, pressing the crumbs in.
6. Check that the oil is 325-350°F (162-176°C) with a thermometer.
7. Lower the chicken into the oil slowly and fry for about 7 to 8 minutes, moving it gently, until golden brown.
8. When the internal temperature reaches 155°F (68°C), lift the chicken onto paper towels to drain, then move it to a wire rack so it stays crisp.
9. While the chicken fries, prepare the toppings and clean as you go.
10. Mix the mayonnaise, lemon juice, garlic, MSG and salt in a bowl.
11. Assemble: spread the mayo on the bread, then the katsu sauce and thinly sliced cabbage. Top with the chicken and more sauce.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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