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Chikin Katsu Sando
Chikin Katsu Sando

Before you jump to Chikin Katsu Sando recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

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We hope you got insight from reading it, now let’s go back to chikin katsu sando recipe. To make chikin katsu sando you need 29 ingredients and 11 steps. Here is how you do it.

The ingredients needed to make Chikin Katsu Sando:
  1. You need Chicken Patties:
  2. Provide 2 Skinless Boneless Chicken Breast,
  3. Use Bleached All Purpose Flour, For Dredging
  4. Take Egg Light Beaten 1,
  5. Use Dijon Mustard, 2 Heaped TBSP
  6. Provide 1 TSP Smoked Paprika,
  7. Take Cornflakes Ground, For Dredging
  8. Get High Quality Japanese Panko, For Dredging
  9. Get Shichimi Togarashi Japanese 7 Spices, Pinch
  10. Take Pinch Nori Flakes,
  11. You need Pinch Sea Salt,
  12. Use Pinch White Pepper,
  13. Take Salad:
  14. Get 1 Handful Lettuce Finely Chopped,
  15. You need 1 Handful Arugula Finely Chopped,
  16. You need Pinch Nori Flakes,
  17. Take Tonkatsu Sauce:
  18. Use Pinch Sea Salt,
  19. Use 1 TBSP Oyster Sauce,
  20. Get Pinch Black Pepper,
  21. You need 2 TSP Granulated Sugar,
  22. Prepare 1 TBSP Kewpie Mayo,
  23. Use Pinch Good Quality Wasabi,
  24. Provide Sandwich:
  25. Prepare 2 TBSP Tomato Ketchup,
  26. Prepare 5 TSP Worcestershire Sauce,
  27. Use Canola / Peanut / Vegetable Oil, For Frying
  28. Use Kewpie Mayo, 8 Spread
  29. Provide 8 Slices Shoku Pan Japanese Sandwich Bread,
Instructions to make Chikin Katsu Sando:
  1. Prepare the chicken patties. - - Butterfly the chicken breast and slice into halves. - - Place the chicken breast on the working surface. - - Wrap with cling film.
  2. Using a meat mallet, pound the chicken to tenderize until almost the same thickness. - - Dredge the chicken with flour. - - Shake off any excess.
  3. In a shallow bowl, add egg, mustard and paprika. - - Mix to combine well. - - Add in the chicken. - - Coat the chicken well with the egg mixture.
  4. Cover with cling film and set aside in the fridge for about 1 hr. - - While the chicken is resting in the fridge, prepare the salad. - - In a bowl, combine everything together. - - Set aside in the fridge until ready to use.
  5. Prepare the tonkatsu sauce. - - In a bowl, combine everything together. - - Set aside until ready to use.
  6. Pan fry the chicken. - - In a shallow bowl, add cornflakes, panko, togarashi, nori, salt and pepper. - - Combine everything together. - - In a skillet over medium heat, add 1 inch of oil. - - To check the temperature of the oil, insert a wooden chopstick. If bubbles start to form around the chopstick, the temperature of the oil is ready for frying.
  7. Dredge the chicken onto the cornflakes mixture. - - Press the cornflakes mixture onto the chicken. - - You can lay the chicken in between parchment paper. Lightly roll using a rolling pin. So that the cornflakes mixture will adhere to the chicken.
  8. Using a pair of tongs, gently drop the chicken into the oil away from you. - - Pan fry until golden brown on both sides. - - Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper.
  9. Assemble the sandwich. - - Spread mayo onto 1 side of each bread. - - In a skillet over medium heat, add in the bread mayo side down. - - Toast until lightly charred.
  10. Remove from heat. - - Spread tonkatsu sauce onto each toasted side of the bread. - - Spread the salad over the sauce on 4 slices of bread. - - Place the chicken over the salad.
  11. Top the chicken with the other slice of bread and pressed down to sandwich together - - Serve immediately.

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