Steps to Prepare Favorite Chikin Katsu Sando

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The ingredients needed to make Chikin Katsu Sando:

1. Get Chicken Patties:
2. Prepare 2 Skinless Boneless Chicken Breast,
3. Make ready Bleached All Purpose Flour, For Dredging
4. Make ready Egg Light Beaten 1,
5. Get Dijon Mustard, 2 Heaped TBSP
6. Make ready 1 TSP Smoked Paprika,
7. Take Cornflakes Ground, For Dredging
8. Take High Quality Japanese Panko, For Dredging
9. Prepare Shichimi Togarashi Japanese 7 Spices, Pinch
10. Take Pinch Nori Flakes,
11. Prepare Pinch Sea Salt,
12. Prepare Pinch White Pepper,
13. Get Salad:
14. Take 1 Handful Lettuce Finely Chopped,
15. Get 1 Handful Arugula Finely Chopped,
16. Prepare Pinch Nori Flakes,
17. Prepare Tonkatsu Sauce:
18. Make ready Pinch Sea Salt,
19. Take 1 TBSP Oyster Sauce,
20. Make ready Pinch Black Pepper,
21. Prepare 2 TSP Granulated Sugar,
22. Prepare 1 TBSP Kewpie Mayo,
23. Take Pinch Good Quality Wasabi,
24. Get Sandwich:
25. Prepare 2 TBSP Tomato Ketchup,
26. Prepare 5 TSP Worcestershire Sauce,
27. Take Canola / Peanut / Vegetable Oil, For Frying
28. Take Kewpie Mayo, 8 Spread
29. Take 8 Slices Shoku Pan Japanese Sandwich Bread,

Instructions to make Chikin Katsu Sando:

1. Prepare the chicken patties. - - Butterfly the chicken breast and slice into halves. - - Place the chicken breast on the working surface. - - Wrap with cling film.
2. Using a meat mallet, pound the chicken to tenderize until almost the same thickness. - - Dredge the chicken with flour. - - Shake off any excess.
3. In a shallow bowl, add egg, mustard and paprika. - - Mix to combine well. - - Add in the chicken. - - Coat the chicken well with the egg mixture.
4. Cover with cling film and set aside in the fridge for about 1 hr. - - While the chicken is resting in the fridge, prepare the salad. - - In a bowl, combine everything together. - - Set aside in the fridge until ready to use.
5. Prepare the tonkatsu sauce. - - In a bowl, combine everything together. - - Set aside until ready to use.
6. Pan fry the chicken. - - In a shallow bowl, add cornflakes, panko, togarashi, nori, salt and pepper. - - Combine everything together. - - In a skillet over medium heat, add 1 inch of oil. - - To check the temperature of the oil, insert a wooden chopstick. If bubbles start to form around the chopstick, the temperature of the oil is ready for frying.
7. Dredge the chicken onto the cornflakes mixture. - - Press the cornflakes mixture onto the chicken. - - You can lay the chicken in between parchment paper. Lightly roll using a rolling pin. So that the cornflakes mixture will adhere to the chicken.
8. Using a pair of tongs, gently drop the chicken into the oil away from you. - - Pan fry until golden brown on both sides. - - Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper.
9. Assemble the sandwich. - - Spread mayo onto 1 side of each bread. - - In a skillet over medium heat, add in the bread mayo side down. - - Toast until lightly charred.
10. Remove from heat. - - Spread tonkatsu sauce onto each toasted side of the bread. - - Spread the salad over the sauce on 4 slices of bread. - - Place the chicken over the salad.
11. Top the chicken with the other slice of bread and pressed down to sandwich together - - Serve immediately.

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