Japanese Chicken Sandwich Recipe

Chicken breasts: Boneless and skinless, these are the main protein component of the sandwich.

Panko breadcrumbs: Japanese-style breadcrumbs that give a light, crispy coating to the chicken.

All-purpose flour: Used to dredge the chicken, helping the egg and breadcrumbs adhere.

Eggs: Beaten eggs are used to coat the chicken before applying the breadcrumbs.

Shredded cabbage: Adds a fresh, crunchy texture to the sandwich.

Bread rolls: Preferably brioche, these form the base and top of the sandwich.

Tonkatsu sauce: A sweet and savory Japanese sauce that complements the fried chicken.

Mayonnaise: Adds creaminess and moisture to the sandwich.

Salt: Used to season the chicken.

Pepper: Adds a bit of heat and flavor to the chicken.

When frying the chicken breasts, ensure the oil is at the right temperature by using a thermometer. The ideal frying temperature is around 350°F (175°C). If the oil is too hot, the panko breadcrumbs will burn before the chicken is cooked through. If it's too cold, the chicken will absorb more oil and become greasy.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a good alternative.

• panko breadcrumbs - Substitute with regular breadcrumbs: Regular breadcrumbs can be used, though they may not be as light and crispy as panko.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the chicken and adds a tangy flavor.

• shredded cabbage - Substitute with shredded lettuce: Shredded lettuce provides a similar crunch and freshness.

• brioche bread rolls - Substitute with whole wheat rolls: Whole wheat rolls offer a healthier option with more fiber.

• tonkatsu sauce - Substitute with Worcestershire sauce mixed with ketchup: This mixture mimics the sweet and tangy flavor of tonkatsu sauce.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt is a healthier alternative that provides a similar creamy texture.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice.

• Allow the fried chicken to cool completely before storing. This prevents condensation, which can make the panko breadcrumbs soggy.
• Wrap each chicken breast individually in plastic wrap or aluminum foil to maintain its crispiness and prevent freezer burn.
• Store the wrapped chicken breasts in an airtight container or a resealable freezer bag. Label with the date to keep track of freshness.
• For the brioche bread rolls, place them in a resealable plastic bag or an airtight container. If freezing, wrap each roll in plastic wrap first.
• Keep the shredded cabbage in a separate airtight container lined with a paper towel to absorb excess moisture. This keeps the cabbage crisp.
• Store tonkatsu sauce and mayonnaise in their original bottles or transfer to small airtight containers if needed. Keep them refrigerated.
• When ready to assemble, reheat the fried chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through and crispy.
• Toast the brioche bread rolls lightly in a toaster or oven before assembling the sandwich to restore their texture.
• Assemble the sandwich with freshly shredded cabbage, tonkatsu sauce, and mayonnaise just before serving to ensure the best flavor and texture.

• Preheat your oven to 350°F (175°C). Place the fried chicken on a baking sheet lined with parchment paper. Heat for about 10-15 minutes until the chicken is crispy and warmed through. For the bread rolls, wrap them in aluminum foil and place them in the oven for the last 5 minutes to warm them up without drying out.

• If you're in a hurry, use a microwave. Place the fried chicken on a microwave-safe plate and cover it with a damp paper towel to keep it moist. Heat on medium power for 1-2 minutes, checking halfway through. For the bread rolls, microwave them separately for about 10-15 seconds.

• For an air fryer, preheat it to 350°F (175°C). Place the fried chicken in the basket and heat for 3-5 minutes until crispy and hot. The bread rolls can be placed in the air fryer for the last 1-2 minutes to warm them up.

• On the stovetop, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the fried chicken in the skillet and cover with a lid. Heat for 3-4 minutes on each side until warmed through. For the bread rolls, you can toast them lightly in the same skillet for a minute or two.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the fried chicken on a tray and heat for 10-12 minutes until crispy. For the bread rolls, wrap them in foil and place them in the toaster oven for the last 5 minutes.

• Frying pan: Used to fry the chicken breasts until they are golden brown and cooked through.

• Tongs: Handy for flipping the chicken breasts in the frying pan.

• Mixing bowls: Needed for dredging the chicken in flour, dipping in beaten eggs, and coating with panko breadcrumbs.

• Whisk: Useful for beating the eggs.

• Measuring cups: To measure out the panko breadcrumbs, all-purpose flour, tonkatsu sauce, and mayonnaise.

• Knife: For shredding the cabbage and slicing the bread rolls.

• Cutting board: Provides a surface for shredding cabbage and slicing bread rolls.

• Toaster or oven: To lightly toast the bread rolls.

• Paper towels: To drain excess oil from the fried chicken.

• Plate: To assemble the sandwich and serve.

Prepare ingredients ahead: Season and dredge the chicken breasts the night before to save time on cooking day.

Use pre-shredded cabbage: Buy pre-shredded cabbage to skip the shredding step.

Opt for store-bought sauce: Use store-bought tonkatsu sauce instead of making your own.

Toast rolls together: Toast all bread rolls at once in the oven to save time.

Batch fry chicken: Fry multiple pieces of chicken at once if your pan is large enough.