How To Make A Chicken Katsu Sando with Matt Abergel

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber, while regular breadcrumbs are often less expensive.

tonkatsu sauce

🥗Healthier: homemade sauce (ketchup + Worcestershire)

💰Cheaper: ketchup

Homemade sauce can reduce sugar and cost.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: chicken drumsticks

Thighs and drumsticks provide similar flavor at a lower cost.

Wash the onions under running water for ten minutes until they don't smell too oniony.

Squeeze the washed onions in a clean towel to remove excess moisture.

Grind the chicken thighs twice using a meat grinder, ensuring everything is cold to prevent the fat from melting.

Cut the chicken into longer pieces for easier grinding.

Use plastic wrap to help push out excess meat from the grinder after grinding.

Mix the squeezed onions with the ground chicken.

Add fresh panko to the chicken mixture and season with salt, mixing until well combined.

Form the mixture into 75-gram balls without shaping them too much yet.

Prepare a breading station with eggs, flour, and fresh breadcrumbs.

Bread the chicken balls by coating them in flour, then dipping in egg, and finally covering with breadcrumbs, shaping them into patties.

Cut the cabbage as thinly as possible and season generously, massaging it to soften.

Dress the cabbage with lemon juice and Japanese mayonnaise.

Make a sauce by mixing tonkatsu sauce with sriracha.

Prepare the bread by toasting it lightly to create a protective layer for the sauce.

Dip the fried chicken patties in tonkatsu sauce before assembling the sandwich.

Layer the cabbage on top of the chicken in the sandwich.

Press down on the sandwich slightly to compact it, then cut in half without cutting through the sandwich completely.

Insert a skewer to hold the sandwich together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens