Fried chicken is hard not to like. Making it yourself gives you the advantage of removing any allergens, reducing sugar and avoiding strange E-numbers/additives that might be found at your local fast food joint. This recipe has no dairy and you could definitely omit the sugar or salt to make this lighter. But sometimes you just need the good stuff and you got to go 100% all the way full-fat deadly.
Chicken Katsu Sandos
- 9 Patty buns Or Japanese Milk Buns
- 4 Chicken legs Boneless, skinless
- 1 Box Panko
- 3 whole Eggs
- Your favourite hot sauce
- 2 Whole Pickled Baby Cucumbers
- 4 Sticks Fermented Carrots If you don't have fermented carrots, you can slice up one fresh
- 1 Cup Coconut oil de-odourized
- 1 Cup Mayonaise
- 1 Tbsp Sesame seeds
- 1 Tsp Sugar
- 1 Small clove Fresh garlic
- 5 tsp Togarashi seasoning If you can't find this spice you can substitute with cayenne
- 1/2 Head Iceberg Lettuce
- 1/2 Tsp Soy Sauce
- 1/4 tsp Fish Sauce
- 3 Cups All Purpose Flour
- 2 Liters Cold Water
- 30 g Salt
- 15 g Sugar
- 5 g Togarashi seasoning Again, just substitute with cayenne if not available
- Start with the chicken. Cut into pieces that will fit well into the buns you have. Ideally you want to brine this overnight in a 3% salt water solution. The salt water brine helps season the meat on the inside and also keeps it wickedly juicy. If you are pressed for time, try to go at least two hours in the brine. Because this brine is 3% you do not have to heat it to dissolve the sugar and salt. Place the sugar, salt, togarashi and stir with the two litres of water. Add your chicken. Wrap and place in the fridge. Note that the brine and chicken should always be very cold.
- SAUCEChop up the fermented carrots and cucumber pickles finely and microplane 1 small clove of raw garlic and add to the mayonnaise. Add the soy sauce, fish sauce, a pinch of sugar, a pinch of salt, a couple splashes of hot sauce and mix. Chill.
- GARNISHSlice the iceberg lettuce and pickles as thin as you can. Keep cold. Now is a good time to cut your buns.
- Get three big casserole dishes or shallow bowls. Mix your flour and togarashi seasoning together with a little bit of salt and put in one bowl. Next whisk your eggs with a splash of water and place in another bowl. Place the panko in the last bowl. Take your chicken out of the brine and go first into the flour, then the eggs and finish with the panic. Should be Wet-Dry-Wet-Dry. Brine—>Flour—>Eggs—>Panko.
- Once this is nicely breaded, clean down and heat up the coconut oil. You can use any other high smoking oil like sunflower or rapeseed but I love the clean taste of coconut oil. Fry medium-high heat until golden brown on both side. Use a small knife to check if the chicken is cooked. If not you can finish it in the oven at about 185C/365F. Season. Once the chicken is done you have to let it rest! Leave the chicken alone for at least 3 minutes on some paper towel to stop the juices from running out.
- Assemble the sandos with the sauce and garnish. CHICKEN KATSU SANDOS DONE.