Recreate the flavor of a popular fast-food joint with this Japanese-style chicken cutlet sandwich. Tender, juicy chicken is coated in a sweet and savory Japanese sauce, perfectly complemented by a crispy coating and homemade whole wheat buns. Enjoy restaurant-quality taste in your own kitchen. This exquisite sandwich is also great for meal prep and bento boxes.
Ingredients
Main Ingredients (4 sandwiches)
Seasonings
Cooking Basics
Steps
- In a bowl, combine 120g Bread Flour and 30g Whole Wheat Flour, and mix.
- Push the flour to one side, then add 2g Salt to the other side. In the hollow, add 6g Sugar and 2g Active Dry Yeast.
- Pour 95g Lukewarm Water directly onto the yeast. Mix with a spatula until it comes together, then transfer to a clean surface and knead.
- Once the dough is smooth and cohesive, add 10g Butter and knead for about 10 minutes until a thin membrane forms when stretched.
- Shape the dough into a ball, place it seam-side down in a bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour for the first proof.
- While the dough is proofing, open a milk carton, cut it into three 1.5cm to 2cm wide strips, and staple them together.
- Wrap with aluminum foil and form into a 13cm ring, securing with staples to create a ring mold. Place it in a cup to maintain its shape.
- After the first proof, take out the dough, punch it down to release gas, and divide it into 4 equal portions. Shape into balls, place seam-side down, cover with plastic wrap, and let rest for 10 minutes for bench rest.
- After resting, gently press the dough with your palms to release gas and flatten it into a circular shape. Ensure the seams are well sealed.
- Flatten the dough by hand to slightly smaller than the ring mold and place it on a baking sheet.
- Generously grease the inside of each ring mold with Vegetable Oil, place the mold on the dough, and let it rise for the second proof.
- Once the dough has risen to the size of the ring molds after the second proof, remove the baking sheet and preheat the oven to 200°C (390°F).
- Make a slit in the center of the buns with a razor or knife, and brush the surface with Milk.
- Bake in the preheated 200°C (390°F) oven for 12 minutes.
- Once browned, transfer to a wire rack and let cool to room temperature.
- Soak the Chicken Thigh in the baking soda water overnight or for at least 30 minutes. Rinse briefly under water and pat dry with paper towels.
- Make a cut in the center of the Chicken Thigh and open it like a book (butterfly cut). Cut each half in half again to make 4 portions.
- Trim the pointed ends to create roughly square pieces and pound them with a meat tenderizer. If there are torn or thin parts, press them together to reshape.
- Season the Chicken Thigh with Salt and Pepper, and lightly coat with All-Purpose Flour.
- Dip the Chicken Thigh in the Beaten Egg, then coat with Panko Breadcrumbs. Repeat this process for a double coating.
- Heat about 2cm (0.8 inches) of Vegetable Oil in a frying pan over high heat until it reaches 160-170°C (320-340°F).
- Reduce heat to medium and fry the Chicken Thigh. As the coating firms up, move the pieces around to prevent burning.
- Fry one side for 2 to 2.5 minutes until golden brown, then flip and fry the other side for another 2 minutes until both sides are golden brown. Remove from the pan.
- In a frying pan, combine 3 tbsp Soy Sauce, 3 tbsp Mirin (Sweet Rice Wine), 1 tbsp Worcestershire Sauce, and 1.5 tbsp Sugar. Heat over medium heat, stirring until it thickens slightly.
- The Japanese sauce is ready when it has a light coating consistency. **Key Tip:** Do not overcook, as it will become too salty. Heat just until it thickens slightly, watching carefully.
- Once the buns have cooled, remove the ring molds and slice the buns in half.
- Dip the fried chicken cutlets thoroughly into the prepared Japanese sauce.
- Place the bottom half of a bun on a plate, and top with the sauce-soaked chicken cutlet.
- Pile a generous amount of well-drained shredded Cabbage on top of the chicken, then drizzle with Mayonnaise.
- Place the top half of the bun on top to complete the sandwich. Enjoy!
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