22 Minute Chicken Katsu Sando

Konbi in Los Angeles is famous for serving Japanese style sandwiches. Specifically, their pork katsu sandwich caught my eye and since I have half of a loaf shokupan in my freezer, I asked myself, how could I recreate a similar sandwich with ingredients I always have on hand, in the least amount of time possible and a simple clean up? Well, 22 minutes later here it is.

INGREDIENTS

Chicken Katsu

Chicken Breast
Salt
30 g Flour
15 g Cornstarch
1 Egg
30 g Panko bread crumbs
Peanut oil for frying

Katsu(-ish) Sauce

2 parts Sriracha
2 parts Hoisin
2 parts Ketchup
1 part Worchestshire
1 part Soy Sauce
Ketchup

Serve with:

2 slices of Shokupan (or white bread)
Thinly sliced cabbage + salt + lemon juice
Mayo + granulated msg + lemon juice + grated garlic

METHOD

Set a wok over medium-low heat and add enough peanut oil to fry the chicken, about 2 inches.
Meanwhile, flatten the chicken breast with a rolling pin, cast iron pan, or another blunt force object. Cut chicken into a square to fit the bread (optional). Season both sides generously with salt.
Prep the breading station with 3 plates or trays. One with flour + cornstarch, one with egg , and one with the panko bread crumbs. Place the chicken in the flour lightly coating both sides then move to the egg before finishing in the bread crumbs. Really press the bread crumbs into the chicken to ensure even coverage and sticking.
At the stove, using a thermometer verify the temp of the oil is 325-350 degrees F. Slowly drop the chicken into the oil to let them get nice and golden brown. In total, fry the chicken for about 7 to 8 minutes, slightly agitating them throughout. When the internal temp reaches 155 F, move to a paper towel on a wire rack, dab the excess oil, and move to the wire portion so it doesn't get soggy.
- While the magic of frying goes on you can prepare the sandwich toppings, wash the cutting board, breading plates, and wipe down your work surfaces. Always clean as you go.
To assemble the sandwich, spread the mayo sauc on the bread, followed by the tonkatsu sauce and thinly sliced green cabbage. Top with the chicken and add more sauce over the top. Enjoy.