Chicken Katsu Sandwiches with Shaved Cabbage Salad
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Japanese
Chicken Katsu Sandwiches with Shaved Cabbage Salad
Description
Chicken Katsu Sandwiches with Shaved Cabbage Salad features tender chicken thigh fillets thinned and coated in a classic flour, egg, and panko crumb layer, then deep-fried to achieve a crisp, crunchy crust and juicy interior. The katsu sauce, simmered from ketchup, Worcestershire sauce, sake, mirin, and fresh aromatics like garlic and hing, provides a sweet and tangy topping that complements the fried chicken.
The accompanying salad is made from finely shaved cabbage tossed with rice wine vinegar and extra virgin olive oil, offering a light, slightly acidic crunch to cut through the richness of the sandwich. Serving on buttered white bread toasted briefly in the oven or pan gives softness and richness as a base.
This combination balances textures and flavors in a handheld meal, making it appropriate for casual lunches or dinners when a satisfying fried sandwich is desired.
Ingredients
- 4 lices white bread
- butter good quality for spreading, salted
KATSU SAUCE
- 100 ml ketchup aka tomato sauce
- 1 1/2 tablespoon Worcestershire sauce
- 1 tablespoon sake
- 1 tablespoon mirin
- 2 teaspoons hing fresh, finely chopped
- 2 teaspoons garlic finely chopped
- 1 1/2 tablespoon caster sugar superfine
CHICKEN KATSU
- 2 chicken thigh skinless, boneless
- 70 g flour all-purpose
- 1-2 egg free-range, beaten
- 60 grams panko crumbs breadcrumbs
- vegetable oil for deep-frying
CABBAGE SALAD
- 75 g cabbage thinly shaved
- 1 tablespoon rice wine vinegar
- 2 tablespoons extra virgin olive oil
Instructions
Katsu Sauce
- Combine all the ingredients in a saucepan over medium heat and bring to the boil, stirring occasionally.
- Reduce the heat to low and simmer for 10–12 minutes, skimming off any foam that rises to the top.
- Remove from the heat and keep warm.
Chicken Katsu
- Cut the chicken thighs in half and place between two pieces of plastic wrap. Use a rolling pin or the side of a pan to pound them to half their original thickness.
- Place the flour, eggs and panko crumbs in separate bowls.
- Season the chicken with salt and pepper and dip in the flour to coat. Dip into the egg, then the crumbs.
- Two-thirds fill a deep-fryer or large heavy-based saucepan with vegetable oil. Heat to 180ºC (350ºF), or until a cube of bread dropped into the oil turns golden brown in 15 seconds.
- Add the chicken and cook for 5–6 minutes, or until golden brown and cooked all the way through. Drain on paper towel.
Cabbage Salad
- Combine all the ingredients in a bowl and set aside.
To Serve
- Spread the bread slices with the butter and katsu sauce.
- Top half the slices with the chicken pieces and a little cabbage salad, then sandwich the other bread slices on top.
- Cut the crusts off and cut the sandwiches in half. Serve immediately.
Notes
User Reviews
Overall Rating
4.9
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