Chicken Katsu Sandwich
Imagine crispy sesame-panko breadcrumbed butterflied chicken breast pieces, nestled amongst crunchy shredded cabbage, tangy tonkatsu sauce and creamy Kewpie mayonnaise, all sandwiched between two thick slices of soft white bread. You are in for such a treat…
Servings: 2 servings
Ingredients
For the katsu chicken:
- 1 chicken breast
- 75 g panko breadcrumbs
- 50 g plain flour
- 2 tsp sesame seeds
- 1 large egg
- 2 tbsp sunflower oil
For the tonkatsu sauce:
- 2 tbsp ketchup
- 2 tbsp runny honey
- 1 tbsp soy sauce
- ¼ tsp grated garlic
- ¼ tsp grated ginger
For the mayonnaise:
- 2 tbsp Kewpie mayonnaise
- ½ tsp rice vinegar
- 1 tsp runny honey
To serve:
- 4 thick fresh slices of white bread
- White cabbage finely shredded
Instructions
- Preheat the oven to 200C Fan.
- For the chicken katsu: butterfly the chicken breast length ways to create two thin pieces.
- Place the breadcrumbs, flour and egg into 3 separate bowls. Mix the sesame seeds through the breadcrumbs until well combined.
- Place the chicken in the flour, turning to coat completely. Next, pop into the bowl with the egg, once again, turning to completely coat. Finally, pop into the bowl with the sesame-breadcrumbs, making sure it is well coated on all sides.
- Place on a baking sheet, then brush each side with a little sunflower oil.
- Bake in the oven for about 15-20 minutes, turning halfway through, or until golden and crispy on the outside and cooked all the way through on the inside (there should be no pink remaining) - the exact length of time will depend on the size, shape and thickness of your chicken katsu.
- Meanwhile, make the tonkatsu sauce: in a small bowl, mix together the ketchup, runny honey, soy sauce, grated garlic and ginger. Taste and adjust the flavours, as necessary.
- Next, make the mayonnaise: mix together the mayonnaise, rice vinegar and runny honey in a small bowl. Taste and adjust the flavours, as necessary.
- To assemble your Chicken Katsu Sandwiches: spread a generous dollop of the mayonnaise on each slice of bread. Top with a spoonful of tonkatsu sauce and spread in a smooth and even layer. Top with a piece of crispy chicken and a large handful of shredded cabbage. Place the other slice of bread on top, slice in half and devour!
Notes
Make it vegetarian: I know this is Chicken Katsu Sandwich but vegetarians can still enjoy a katsu curry sandwich! Simply swap the chicken breast for extra firm tofu - it takes on the flavours so well and is perfect when you want a vegetarian version.
Mayonnaise: you can switch up the flavours in the mayonnaise by swirling through a dollop of smoky, spicy sriracha sauce for a bit of heat or adding a pinch of curry powder for curry sauce vibes.
Tonkatsu sauce: the homemade tonkatsu sauce is delicious served as a dip for tempura battered prawns or with fried pork cutlets.
Pan fry: Of course - you could pan fry the chicken instead - just don't have the heat too high or the crumbs will burn before the inside of the chicken has a chance to cook all the way through.