Crispy Chicken Sandwich

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.

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.