Chicken Katsu Sando for $1.15 | Oven-Baked Katsu Recipe
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Chicken Katsu Sando (Oven Method)
Yield: 8 sandwiches | Estimated COGS: $1.15/sandwich vs. $12+ restaurant
Toasted Panko
- Preheat oven to 350°F (177°C).
- Combine 100g panko and 40g soybean oil in a bowl. Toss until evenly coated.
- Spread on a sheet pan in a single layer.
- Toast for 8-10 minutes, stirring at the 5-minute mark. Pull when golden-brown.
- Cool completely before use.
Chicken Prep
- Butterfly 680g chicken breast into 4 portions (~170g each).
- Pound each portion to 1 cm (½") even thickness.
- Season both sides with 3g fine salt, 1g MSG, and 1g white pepper total.
Note: You will cut each cooked cutlet in half to make 8 sandwich portions.
Breading Station
- Set up three shallow dishes in sequence.
- Dish 1: 50g all-purpose flour.
- Dish 2: 100g beaten egg (2 large eggs, whisked).
- Dish 3: All toasted panko from above.
- Dredge each cutlet: flour → egg → panko. Press panko firmly to adhere.
Bake
- Increase oven to 425°F (218°C).
- Place breaded cutlets on a wire rack set over a sheet pan.
- Bake 15-18 minutes, flipping at 10 minutes.
- Pull at 160°F (71°C) internal.
- Rest 2 minutes, then cut each cutlet in half crosswise. You now have 8 pieces.
Tonkatsu Sauce
- Combine 45g ketchup, 30g Worcestershire sauce, 15g soy sauce, and 10g sugar in a small bowl.
- Whisk until sugar dissolves.
Assembly
- Slice 16 pieces Eigenstate bread, remove crusts.
- Spread 10g tonkatsu sauce on one slice.
- Spread 10g Kewpie mayo on the other slice.
- Layer: bread (sauce side) → 30g shredded cabbage (dressed with 5g rice vinegar) → cutlet half → bread (mayo side).
- Press gently, rest 2 minutes, cut diagonal.
Cost Breakdown
| Component | Per Sandwich |
|---|---|
| Chicken | $0.66 |
| Panko + oil | $0.04 |
| Eggs | $0.08 |
| Flour | $0.01 |
| Tonkatsu sauce | $0.04 |
| Kewpie mayo | $0.04 |
| Cabbage + vinegar | $0.04 |
| Eigenstate bread (2 slices) | $0.25 |
| Total | ~$1.15 |
Restaurant price: $15+. You're making the same thing for 90% less.