Chicken Asian

Chicken katsu sandwich

Name: Chicken katsu sandwich recipe
Yield: 4
Cuisine: /asian
Ingredients: 400g green cabbage, very finely shredded (we used a mandoline); 1 unsliced fresh white bread loaf, crust cut away, cut into 8 thick slices (about 2cm-thickness); 200g mayonnaise; 40.00 ml lemon juice; 4 pieces katsu, halved crossways (see below); 125ml tomato sauce; 20.00 ml each oyster sauce; 2 tsp caster sugar; 1/4 tsp ground ginger; Pinch of ground cloves; 2 x 320g chicken breast fillets; 75g plain flour; 2 large eggs, at room temperature, whisked; 75g breadcrumbs; Vegetable oil, to deep-fry

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by Tracey Pattison

Delicious Team

Jul 03, 2023

"The combination of super-fluffy white bread, crisp chilled cabbage, crunchy deep-fried katsu and salty, sweet and sour tonkatsu sauce makes this simple sandwich an incredibly comforting meal." – Tracey Pattison

400g green cabbage, very finely shredded (we used a mandoline)
1 unsliced fresh white bread loaf, crust cut away, cut into 8 thick slices (about 2cm-thickness)
2/3 cup (200g) Kewpie mayonnaise
2 tbs lemon juice
4 pieces katsu, halved crossways (see below)

Tonkatsu sauce

1/2 cup (125ml) each tomato sauce and Worcestershire sauce
1 tbs each oyster sauce and molasses
2 tsp caster sugar
1/4 tsp ground ginger
Pinch of ground cloves

Chicken katsu

2 x 320g chicken breast fillets
1/2 cup (75g) plain flour
2 large eggs, at room temperature, whisked
1 1/2 cups (75g) panko breadcrumbs
Vegetable oil, to deep-fry

Method

1.

For the chicken katsu, slice each chicken breast in half horizontally to create 4 thinner fillets in total. Place flour, eggs and panko in 3 separate shallow bowls. Dip chicken into flour, shake off excess, then dip into egg, then into panko, pressing down firmly to coat well. Transfer to a plate and chill for at least 30 minutes to set the crumb. Pour oil into a large saucepan to a depth of 5cm. Place pan over medium-high heat. Once oil reaches 170°C (a piece of bread will turn golden in 60 seconds), carefully deep-fry 2 fillets at a time, turning only once during frying, for 3-5 minutes or until deep golden and cooked through. Carefully transfer to a large plate lined with paper towel.
2.

For the tonkatsu sauce, place all ingredients in a medium jug and whisk until smooth. Chill, covered, for 30 minutes.
3.

Meanwhile, place the cabbage in a large bowl, cover with a damp tea towel and chill for 30 minutes to crisp up. Spread one side of each bread slice with Kewpie. Toss cabbage with lemon juice. Arrange half the cabbage on 4 slices of bread. Top with katsu and drizzle each with 1-2 tbs tonkatsu sauce. Top with remaining cabbage, then remaining bread slices, and slice to serve.

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Recipe Notes

The tonkatsu sauce makes 1 1/4 cups (310ml) and can be made ahead and chilled, covered, for up to 1 week. Leftover tonkatsu sauce can be used for glazing grilled vegetables, chicken or salmon. You can also use it as a salad dressing or drizzle over warm sushi rice bowls filled with vegetables, tofu and soft-boiled eggs.

Chicken katsu recipe here.