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Baked Chicken Katsu Sando Recipe

On some days you just want to satisfy a crispy, crunchy craving, but don’t want to deal with oil splatter mess, and want a healthier version that won’t sacrifice flavor or texture. Well, meet our Baked Chicken Katsu Sandwich. The Japanese Katsu sandwich is traditionally made with Tonkatsu (Pork) and the most popular way of preparation across fast food chains are fried. Our version simplifies this recipe for the ease of home cooks by baking a leaner, but juicy protein: Chicken Thigh. Try our no-frills, easy clean up Baked Chicken Katsu sandwich and you’ll have an easy weeknight (or weekend) meal that is packed with flavor and umami.

Chicken Katsu Sando Recipe

Baked Chicken Katsu Sando Recipe

Ingredient List
1 Lb Boneless Chicken Thighs (2 pieces)
1 Cup J-Basket Panko Bread Crumbs
1⁄2 Cup All-Purpose flour
1 Large Egg
1 Teaspoon Water
1⁄2 English Seedless Cucumber
4 Toasts (Japanese Shokupan)
1⁄4 Green Cabbage
3 Tablespoons Melted Butter
Kosher Salt
Ground Black Pepper
2 Tablespoon Kikkoman Sriracha Mayo
1⁄2 Fresh Lemon Juice
1⁄4 Cup Worcestershire Sauce
2 Tablespoon Dijon Mustard

Procedure
1. Preheat oven 425F (218C). Set rack in middle section.
2. Gather and portion all of the ingredients.
3. Very thinly slice 1⁄4 head of cabbage, set aside.
4. Slice 1⁄2 a cucumber in half then slice thinly across the top, set aside.
5. In a bowl toss cabbage with 1⁄4 cup Worcestershire sauce, 1⁄2 freshly
squeezed lemon juice, salt and pepper to taste. Set aside till sandwich
assembly.
6. Prepare chicken thighs. Pat dry with paper towel, set aside ready for
coating.
7. Pour 1 cup panko crumbs in a bowl and add in 3 Tablespoons of
melted butter. Toss to combine evenly. *To help obtain a golden crust
faster gently cook the butter coated panko crumbs till golden brown.
8. In separate bowls pour 1⁄2 all-purpose flour and in another bowl whisk
1 large egg with 1 teaspoon of water.
9. Take the chicken thighs and coat evenly in all-purpose flour. Shake off
any excess flour.
10. Then coat the chicken in the egg. Making sure all flour parts are
covered.
11. Lastly coat the chicken with the panko crumbs. Make sure it’s
completely covered in panko. Use your hands to press the panko
firmly into the chicken.
12. Line a baking sheet with parchment paper and place the chicken
thighs evenly on top.
13. Bake for 20-25 mins depending on the thickness and size of the
chicken thighs. The chicken is done when internal temperature reaches 165F. * For extra crisp save the last 5 mins of the cook time
and broil the chicken on high. Be sure to monitor as the crust may
burn quickly!

For sandwich assembly:

14. Spread a generous amount of Sriracha Mayo on the toast.
15. Then layer the marinated cabbage slaw on top.
16. Place the oven baked chicken thigh on and top with sliced
cucumbers.
17. Spread a generous amount of Dijon on toast and top off the
sandwich.
18. Slice, hear that crunch and enjoy!


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