Crispy Chicken Sandwich
Try this Crispy Chicken Sandwich recipe, or contribute your own.
Try this Crispy Chicken Sandwich recipe, or contribute your own.
- 1 egg
- salt
- freshly ground black pepper
- 2 tomatoes
- 1 cup (60 g) panko
- 1 tbsp. olive oil
- 1 lb chicken breast (2 pieces)
- 1 tbsp. water
- 1/4 cup (30 g) all-purpose flour
- 1/2 english cucumber
- butter
- 4 toasts (i use japanese “shokupanâ€)
- lettuce leaves
- 1 head of garlic
- 1-2 tsp. olive oil
- 1-2 tbsp. japanese mayonnaise
- Carbohydrate 12.2773524999989 g
- Cholesterol 2.54192707926625 mg
- Fat 15.213640519299 g
- Fiber 4.84028117513657 g
- Protein 3.32342135415059 g
- Saturated Fat 2.59005833236162 g
- Serving Size 1 1 Serving (580g)
- Sodium 26.029749989104 mg
- Sugar 7.4370713248623 g
- Trans Fat 0.655994270725923 g
- Calories 186 calories
Step-by-step
- Preheat the oven to 400F (200C).
- Set a rack in the middle position.
- Start from Garlic Tonkatsu Sauce.
- Using your fingers, peel away most of the loose outer layers around the head of garlic.
- Trim about 1/8 inch off the top of the head of garlic.
- Drizzle about 1-2 tsp. of olive oil over the exposed surface of the garlic and let the oil sink into the cloves.
- Wrap the garlic in aluminum foil and roast in the oven for 40 minutes (depends on the size of your garlic).
- The garlic is done when a center clove is completely soft when pierced with a paring knife.
- You can leave it in the oven a little longer for a more caramelized flavor (See Note 1).
- Meanwhile, combine 1 cup panko and 1 Tbsp. olive oil in a frying pan and toast over medium heat until golden brown.
- Try not to break the panko pieces with your spatula (I know it's hard) and try shaking the frying pan instead of over mixing.
- When panko is nice golden brown, transfer to a bowl (or tray) to let cool.
- Butterfly the chicken breast (See Note 2).
- With the edge of a knife parallel to the cutting board, cut the length of the side of the breast.
- Carefully slice the breast in half widthwise almost to the other edge.
- Keep the edge intact and open the breast along the fold.
- Season the chicken with salt and freshly ground black pepper.
- Crack the egg into a medium bowl and add 1 Tbsp. water.
- Whisk well to combine.
- Put 1/2 cup flour in a bowl (or large tray).
- Dredge the chicken in flour and shake off excess flour off, and then dip in the egg mixture.
- Then dredge the chicken in toasted panko and place it in a rimmed baking sheet lined with parchment paper.
- If your garlic is not done yet by this time, move it to a higher rack or place it in an open space inside the oven.
- Bake the chicken at 400F (200C) for 30 minutes, or until it's done.
- When the garlic is done, let it cool slightly and press on the bottom of a clove to push it out of its paper.
- You can use a knife to take it out as well.
- Put all the roasted cloves in a small bowl and mash with a fork.
- Add 1-2 Tbsp. of Tonkatsu Sauce and 1-2 Tbsp. Japanese mayonnaise and mix all together.
- Slice the cucumber with a peeler and cut the tomato into thin slices.
- Toast the sandwich bread (optional) and spread the butter.
- Put the lettuce and the chicken katsu on top.
- Spread generous amount of Garlic Tonkatsu Sauce on the chicken.
- Put the cucumber, tomato slices and another toast on top.
- Cut the sandwich in half and serve immediately.
Crispy Chicken Sandwich: A Taste of Japan
As a busy working mom, I'm always looking for quick and easy recipes that my family will love. This Crispy Chicken Sandwich is a lifesaver! It's so flavorful and satisfying, yet it only takes about 30 minutes to make.
The key to this sandwich is the Garlic Tonkatsu Sauce. It's a sweet and savory sauce that adds tons of flavor to the chicken. I also love that this recipe uses panko breadcrumbs instead of regular breadcrumbs. Panko breadcrumbs are larger and flakier, which gives the chicken a perfectly crispy coating.
I always serve this sandwich with a side of cucumber and tomato slices, and some toasted bread. It's the perfect meal for a quick and easy weeknight dinner.
