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Katsu Sando
Katsu is a Japanese preparation for a breaded pork or chicken cutlet sandwiched on Japanese-style milk bread that’s now trending here in the U.S.
Photo courtesy of Kikkoman
Cuisine Type
- asian
Menu Part
- Sandwich
Main Ingredient
- Chicken
Chef Eric Stein
Church’s Chicken
Atlanta, Ga.-based
Katsu is a Japanese preparation for a breaded pork or chicken cutlet sandwiched on Japanese-style milk bread that’s now trending here in the U.S. Chef Eric Stein of Church’s Chicken starts with a chicken thigh, coats it in a combo of tempura batter and panko and uses a variety of Asian sauces and marinades to boost the taste. The result is a sandwich with big flavor and craveable crunch.
Ingredients
Honey Teriyaki Sauce
½ cups teriyaki glaze
2/3 cup honey barbecue sauce
¼ cup applesauce
Ponzu Slaw
2 lb. angel hair slaw mix (red and green cabbage, carrots, mustard greens and scallions)
10 oz. ponzu sauce
2 tbsp. sesame oil
2 tbsp. finely minced lemon zest
Katsu Chicken Cutlets
10 boneless, skinless chicken thighs (about 5 oz. each)
1 tbsp. umami seasoning blend
5 cups tempura batter mix
3½ cups ice cold water
8 cups panko breadcrumbs
Vegetable oil for frying
20 slices Japanese milk bread, thick cut and crusts removed
1½ cups Sriracha mayo
Steps
For honey teriyaki sauce, whisk teriyaki glaze, barbecue sauce and applesauce in medium bowl. Transfer to squeeze bottle and set aside.
For ponzu slaw, in large bowl, combine all ingredients; mix well to combine and fully coat cabbage. Set aside.
For chicken cutlets, rub thighs with umami seasoning and allow to marinate for 1 hour.
In medium bowl, place tempura batter mix. Whisk in cold water until blended. Place panko in another large bowl. Bread chicken thighs by dredging through tempura batter and coating with panko pressing each thigh firmly into breadcrumbs. Transfer to sheet tray. Repeat breading process with all chicken thighs.
Preheat vegetable oil in deep fryer to 350 F. Transfer breaded thighs to deep fryer in batches; cook 5 minutes or until internal temperature reaches 165 F.
Remove chicken from fryer; drain on paper towel-lined tray.
To build each sandwich, lay out two slices milk bread and spread 1 tablespoon Sriracha mayo over each slice. Mound 3 ounces ponzu slaw on one bread slice; place a katsu chicken cutlet on top. Squeeze 2 tablespoons honey teriyaki sauce over chicken to evenly coat; top with second bread slice. Press bread down slightly to secure sandwich and slightly crimp on all sides to hold the filling.
Photo courtesy of Kikkoman
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