Chicken Katsu Sandwiches with Shaved Cabbage Salad
Ingredients
- 4 slices white bread
- salted butter good quality for spreading
KATSU SAUCE
- 100 ml tomato sauce (ketchup)
- 1 1/2 tablespoon Worcestershire sauce
- 1 tablespoon sake
- 1 tablespoon mirin
- 2 teaspoons hinger fresh, finely chopped
- 2 teaspoons garlic finely chopped
- 1 1/2 tablespoon caster sugar superfine
CHICKEN KATSU
- 2 chicken thighs boneless skinless
- 70 g flour all-purpose
- 1-2 eggs 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
Tried this recipe?Let us know how it was!