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Japanese-Style Katsu Chicken Sandwiches
Recipes
Japanese-Style Katsu Chicken Sandwiches
4 servings
30 minutes total

Ingredients

  • Parchment paper
  • ½ cup all-purpose flour
  • 3 large eggs
  • 2 tablespoons rice vinegar
  • 2 cups panko bread crumbs
  • 4 boneless, skinless chicken thighs (about 1 ½ lb)
  • 1 teaspoon sea salt
  • 2 cups canola oil
  • 4 green onions
  • 2 tablespoons pickled ginger
  • 2 teaspoons chunky garlic stir-in paste
  • 4 Bakery French-style hamburger buns
  • ½ cup Tonkatsu Sauce

Steps

    1. Line baking sheet with parchment paper. Place flour in shallow bowl. Whisk eggs and vinegar in second shallow bowl. Place bread crumbs in third shallow bowl.
    2. Arrange chicken thighs between 2 sheets parchment paper; pound lightly until ½ inch thick. Season chicken with salt. Dredge chicken in flour, coating both sides (shaking off excess), dip into egg mixture (letting excess drip off), and coat with bread crumbs, pressing with fingers to adhere; arrange on prepared baking sheet (wash hands).
    3. Place oil in large sauté pan and heat to 350°F. Place breaded chicken in pan, in batches if needed, and fry until golden, crispy, and 165°F. Transfer to paper towel–lined baking sheet.
    4. Slice green onions into ¼-inch pieces. Drain pickled ginger, pat dry, and cut into thin matchsticks. Place green onions, ginger, and garlic paste in bowl of small food processor; pulse 5–6 times until finely chopped.
    5. Split buns, if needed. Place 1 piece chicken on bottom half of each bun, drizzle with 2 tablespoons Tonkatsu Sauce, and top evenly with ginger-garlic mixture. Complete sandwiches with top halves of buns; serve.

Amount per ¼ recipe serving: Calories 800, Total Fat 21g, Sat Fat 3.5g, Trans Fat 0g, Chol 300mg, Sodium 1650mg, Total Carb 97g, Fiber 3g, Total Sugar 10g, (Incl. 6g Added Sugars), Protein 53g, Vitamin D 6%, Calc 6%, Iron 70%, Potassium 15%