Katsu refers to Japanese-style pork and chicken "cutlet" coated with panko breadcrumbs and deep fried till golden brown. The pork cutlet is tonkatsu (トンカツ) and the chicken cutlet is chicken katsu (チキンカツ). They are a popular menu among Yoshoku, the western-influenced Japanese dishes. 1 large egg 2 cups panko (Japanese breadcrumbs) 4 skinless, boneless chicken thighs, lightly pounded to ½" thick ¼ cup (or more) extra-virgin olive oil 8 slices milk bread Shredded iceberg.
Chicken Katsu Sandwich (Katsu Sando) Something About Sandwiches
Process shots: dredge chicken in flour (photo 1), dredge through egg (photo 2), coat in Panko (photo 3), add to hot oil (photo 4), fry both sides until golden (photo 5), rest on wire rack and repeat (photo 6). Maybe in Japan? I look forward to eating the katsu sandwich the following day after cooking and I always make sure that we have enough leftovers so that everyone in my family gets to enjoy it. It's so good and totally worth waiting for. But deep frying can be totally in pain (even for me). Cut the chicken in half down the center. Now you have two pieces. With a meat mallet or the back of the knife, pound the chicken to an even thickness, about ¼ to ½ inch (6 mm to 1.3 cm). Season both sides of the chicken with ½ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper. As its name suggests, a katsu sando is a cutlet sandwich usually made with Japanese milk bread, shredded cabbage, tonkatsu sauce, dijon mustard and fried pork or chicken cutlets.
Chicken Katsu Sando Crispy Japanese Chicken Sandwich Recipe · i am a food blog i am a food blog
Katsu is short for Katsuretsu which means fried pork or chicken cutlet, and Sando is the Japanese term for a sandwich. A Japanese dish with endless combinations! | Image from sweetlifeofpeejay You may be more familiar with Tonkatsu - a popular Japanese dish of deep-fried pork cutlets served with rice. It is coated in flour, egg, and bread crumbs. Japanese mustard, to taste tonkatsu sauce, to taste Lightly season both sides of the chicken cutlets with salt and pepper and sprinkle with flour. Dip the chicken into the lightly beaten egg and then into the panko, making sure that all sides are coated. Heat up half an inch of oil in a large frying pan over medium high heat. Tenderize until the meat is about ½-1 inch thick throughout. Be careful not to overtenderize, in which the meat becomes shredded and limp. Immediately before frying, coat the chicken in flour, then egg, then panko. Add the breaded meat to the hot oil. Fry 5 minutes on each side or until golden brown. Watch on Master the popular chicken katsu sando in your own kitchen.
Chicken Katsu Sando Crispy Japanese Chicken Sandwich Recipe · i am a food blog i am a food blog
Chicken Katsu Sando is a type of crispy fried chicken sandwich that was originated from Japan. Thus, it is usually panko breaded chicken which is what makes it crunchy. Here is more information on Chicken Katsu Sando. Typically, the Chicken Katsu is deep fried which soaks up A LOT of oil. It is super tasty but simultaneously unhealthy. Frying and Assembling: Once oil is hot, fry the chicken on medium to low heat for 10 mins, 5 mins each side. Once it has turned golden brown, drain excess oil and let it set aside to cool. Meanwhile, you can start preparing for assembling the sandwich together. Starting with bread and spread your desired amount of mayo and BBQ sauce on both slices.
Prepare the chicken katsu: Chill the chicken thigh meat and the elements of your meat grinder in the freezer for 20 minutes. Once chilled, pass the chicken thigh meat through the grinder. Place all of the ingredients into a pan and heat to a simmer on medium to high heat making sure to stir until the sugar is dissolved. Continue to stir the mixture while reducing to half of the original volume. Leave to cool and then pour into a small container or squeezy bottle. Japanese inspired tartar sauce
2 Best Katsu Sandos in SF Nomtastic Foods
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. 60g/2¼oz cornflour 2 free-range eggs, beaten 150g/5½oz panko breadcrumbs 2 x 100-120g/3½-4½oz chicken thighs, skin removed, boneless and any blood veins removed 500ml/18fl oz vegetable oil, for.
