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Chicken Katsu Sandwiches with Shaved Cabbage Salad
4.9 from 138 votes

Chicken Katsu Sandwiches with Shaved Cabbage Salad

Chicken thighs are pounded thin, breaded in flour, egg, and panko, then deep-fried until crisp and golden. The sandwiches are assembled on buttered white bread with a tangy, homemade katsu sauce. A fresh shaved cabbage salad dressed with rice wine vinegar and olive oil adds a crisp contrast, balancing the rich fried chicken in the sandwich.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 4 servings
Course: Main Course
Cuisine: Japanese

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
    Cup of Yum
  1. Combine all the ingredients in a saucepan over medium heat and bring to the boil, stirring occasionally.
  2. Reduce the heat to low and simmer for 10–12 minutes, skimming off any foam that rises to the top.
  3. Remove from the heat and keep warm.
Chicken Katsu
  1. 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.
  2. Place the flour, eggs and panko crumbs in separate bowls.
  3. Season the chicken with salt and pepper and dip in the flour to coat. Dip into the egg, then the crumbs.
  4. 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.
  5. 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
  1. Combine all the ingredients in a bowl and set aside.
To Serve
  1. Spread the bread slices with the butter and katsu sauce.
  2. Top half the slices with the chicken pieces and a little cabbage salad, then sandwich the other bread slices on top.
  3. Cut the crusts off and cut the sandwiches in half. Serve immediately.

Notes