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Chicken Katsu Sandwich

Chicken Katsu Sandwich reads sweetness 4.9, umami 4.4 and salinity 4.3 on Palate's 0–10 flavor X-ray — a Japanese main, about 37 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Sweetness 4.9 · Umami 4.4 · Salinity 4.3 · Richness 4.2 · Sourness 3.0 · Funk & Ferment 2.6 · Warm Spice 1.5 · Bitterness 1.3 · Herbaceous 1.1 · Fruity 1.1 · Nutty 1.0 · Earthy 1.0 · Heat 0.9 · Citrus 0.6

What's in it (13)

Time & effort: about 37 min (34 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 169.2 kcal, 13.7 g protein, 4.9 g fat, 17.2 g carbs

Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

  1. Place each chicken thigh between two sheets of plastic wrap and pound to an even 1/2-inch thickness with a mallet or heavy pan. Season both sides with the salt and pepper.
  2. Set up a breading station: flour in one shallow dish, beaten eggs in a second, panko in a third. Dredge each thigh in flour and shake off the excess, dip in egg letting excess drip off, then press firmly into the panko to coat both sides thoroughly.
  3. Meanwhile, whisk together the mayonnaise, ketchup, Worcestershire sauce, and sugar in a small bowl to make the katsu sauce; set aside.
  4. Heat the vegetable oil in a large skillet over medium heat until it reaches 325-350 F (a pinch of panko dropped in should sizzle steadily and rise within a second).
  5. Fry the cutlets two at a time, turning once, until deeply golden and crisp on both sides and the chicken reaches 165 F at the thickest point, 3-4 minutes per side. Transfer to a wire rack set over a paper-towel-lined tray to drain and rest for 3 minutes.
  6. Slice each rested cutlet crosswise into 1-inch strips so the panko crust stays intact.
  7. Toast the bread slices in a dry skillet or toaster until light golden, about 2 minutes, so the crumb holds up to the sauce without going soggy.
  8. Spread katsu sauce generously on one side of 4 bread slices. Layer shredded cabbage, then the sliced chicken cutlet, then more katsu sauce over the chicken.
  9. Top with the remaining bread slices, press gently to set, trim the crusts if desired, and cut each sandwich in half on the diagonal to serve.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.