As promised, I'm dropping some more Japanese inspired recipes that I recently developed. Over the past couple of years the Japanese sando has really gained in popularity.   Konbi in LA has become a popular foodie destination.  It's no surprise. A katsu (could be pork or chicken) sando is especially satisfying.  The soft, airy shokupan contrasts nicely with the crunchy katsu.  Fortunately, you don't have to venture far from home to have an excellent katsu sando experience.  Below I have for you the written instructions and ingredients and video instruction for the perfect spicy chicken katsu sando.  You can also find recipe for the spicy sauce and spicy cucumbers that I use on the sando here on the blog.  Good luck and let me know how you like this recipe! 

SPICY CHICKEN KATSU SANDO RECIPE

• Spicy Sauce (serving size 4)

• 2 Tablespoon (40 grams) Kochujung

• 1 Tablespoon (15 grams) Rice Wine VinegaR

• ½ (1 gram) garlic clove minced

• ¼ (1.25 grams) teaspoon sugar 

• 2 Tablespoon (30 grams) Bulldog Sauce

• ½ (2 grams) teaspoon soy sauce

Instructions: In a medium mixing bowl, combine all ingredients and mix together with a whisk. Set aside and put in squeeze bottle.

Chicken

• 4 ounces chicken breast (pounded out evenly)

• One large egg (whisked) combined with 3 Tablespoons of water 

• Shallow bowl of All Purpose flour

• Shallow bowl of Panko

• Rice Bran Oil

  Toppings

• Cabbage

• ½ cup (30 grams) chopped cabbage

• ¼ teaspoon lemon juice (Combine cabbage with lemon juice and set aside)

• Spicy cucumbers (reference Spicy Cucumbers recipe), use mandolin to thinly slice 

• Unsalted softened butter

• Bulldog sauce

• Two Slices of Shokupan

  INSTRUCTION

• Pound out chicken breast to even it out.  Season with salt and pepper on both sides.  Wrap in plastic wrap and place in refrigerator for at least 30 minutes. 

• Heat pot of rice bran oil on stove. Bring temperature of oil to 350 degrees. 

• Remove chicken from plastic wrap. Dip chicken breast in flour, coat both sides. Pat off excess flour. Dredge chicken breast in egg. Dredge chicken breast in panko. Repeat egg and panko for a double coat.

• Place coated chicken breast in hot oil. Cook for 2 minutes on each side. Remove from fryer and place on paper towel over a rack.  Season immediately when out of the fryer with salt on both sides.

• Place two slices of shokupan on cutting board.  Spread each slice with softened unsalted butter. Spread spicy sauce (1/2 teaspoon) on one side. Spread bulldog sauce (1/2 teaspoon) on other side.  

• Add cabbage with lemon juice to the side with spicy sauce. 

• Lay thinly sliced spicy pickles on side with bulldog sauce.

• Place chicken breast on top of cabbage and squirt spicy sauce (I teaspoon) on top of katsu.  

• Close sandwich, cut crust off of two parallel sides, cut into thirds and serve