Chicken Katsu Sandwich

The homemade panko-style crumbs give the chicken a really nice crunch, while the lettuce, tomato, and cucumber keep this sandwich fresh and balanced. It does take a few steps, but each one is simple, and the end result is well worth it.

For our recipe, we have used Kewpie Sandwich Spread - Original provided to us by one of our partners, Sarah International. This adds a creamy, slightly tangy flavour that works really well with the crispy chicken and soft bread.

To get your Kewpie Sandwich Spread - Original you can contact Sarah International on 7374481.

Yield: 2 sandwiches

Ingredients:

For the panko crumbs

• 2 slices Japanese Milk Bread (makes 2 cups)

For the chicken

• 220-240g cut chicken breast/thighs into two pieces
• 1/4 tsp salt
• 1/3 tsp ground black pepper
• 1 tbsp extra virgin olive oil
• ¼ cup flour
• 1/8 tsp salt
• 2 eggs
• 1/8 tsp ground black pepper

For the sandwich

• 2 tsp unsalted butter (for toasting)
• 4 Japanese Milk Bread
• 2 tsp unsalted butter (for spreading)
• 6-8 roughly chopped lettuce pieces
• ¼ cup Kewpie Sandwich Spread – Original
• 4 large tomato slices
• 4 thinly sliced cucumber slices

Instructions:

1. To make the panko crumbs, cut off the brown edges from 2 slices Japanese milk bread so you are left with just the soft white interior. Tear the bread into chunks and pulse in a blender for about 5 seconds, or until it forms coarse crumbs. Be careful not to blend it too fine.
2. Spread the crumbs in a thin layer on a baking tray and bake at a low temperature, around 120–150°C (we did 130°C), for about 10 minutes just to dry them out. Do not let them brown. Shake the tray halfway through, then let the crumbs cool completely.
3. Cut 220-240g chicken breast or thighs into 2 thinner pieces if needed, then pound them lightly so they are even in thickness. Add the chicken to a large bowl and season with ¼ tsp salt and 1/3 tsp ground black pepper. Mix well using your hands and set aside.
4. In a separate bowl, add ¼ cup flour and 1/8 tsp salt. Mix well and set aside.
5. In another bowl, add 2 eggs and 1/8 tsp ground black pepper. Beat well using a fork or whisk and set aside.
6. Line a large baking tray with baking paper and set aside.
7. Dip the chicken slices one by one, first in the flour, then in the eggs, lastly the panko crumbs that you set aside. Place each piece on top of the tray lined up nicely. Lightly brush or drizzle a little olive oil from the 1 tbsp extra virgin olive oil over the coated chicken both sides before baking.
8. Preheat the oven at 205 degrees for 10 minutes, and bake for 30 minutes, flipping halfway through for even browning. Keep an eye on the chicken.
9. Take a large pan and melt ½ tsp unsalted butter on low heat, add a bread slice and cook for 30 second on medium low heat, cook just on one side and take out using a spatula or tong. Repeat for the rest of the bread slices after adding ½ tsp butter onto the pan.
10. Spread ½ tsp butter on the untoasted side of each bread slice, add 3 to 4 pieces of roughly chopped lettuce, then place one piece of the chicken slice, add 2 tbsp kewpie original sandwich spread on top of the chicken.
11. Place 2 large slice of tomato and 2 thinly sliced cucumber. Place the other bread slice on top. Repeat for the other sandwich.