Chicken katsu sandwich

This is the Japanese equivalent of a chicken schnitty sandwich. You can buy the mayo, tonkatsu and sriracha sauces ready-made, and you could just use dill pickles from a jar instead of making pickled cucumber if you want, so there’s no excuse not to give this one a go. The shredded cabbage is a kicker here – I really like its cold crunch against the hot chicken.

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Step 1

For the chicken katsu, lightly pound the chicken thighs to an even thickness – you want them to be about 1 cm (½ inch) thick. Place three shallow bowls on your bench. In the fi rst, combine the fl our with 1 teaspoon of salt and a good grind of pepper. Whisk the eggs together in the second bowl, and put the breadcrumbs into the third.

Step 2

Pour a 3 cm (1¼ inch) depth of oil into a large frying pan and heat to 165°C (320°F). To check the temperature without a thermometer, drop a small piece of bread into the oil – it should start frying immediately.

Step 3

Dip the chicken into the seasoned fl our, shaking of f any excess, then into the beaten egg, allowing any excess to drip away, and fi nally into the breadcrumbs, pressing them into the chicken to coat it evenly.

Step 4

Working in batches, fry the chicken in the hot oil for about 3 minutes each side or until lightly golden and just cooked through. Drain on paper towel.

Step 5

Cut the bread rolls in half and spread with butter. Place a chicken katsu on each bottom half, then top with mayonnaise, tonkatsu and sriracha sauces, cabbage and pickled cucumber. Cover with the top halves of the rolls, slice in half and serve immediately.

Step 6

Variations It’s worth adding some grilled bacon to this sandwich. I also like to sub the sriracha with salted chillies (here), and the pickled cucumber with Vietnamese-style pickled carrot and daikon (here) – I just love the texture and punch these pickles give to sandwiches.Chicken katsu sandwich This is the Japanese equivalent of a chicken schnitty sandwich.

Step 7

You can buy the mayo, tonkatsu and sriracha sauces ready-made, and you could just use dill pickles from a jar instead of making pickled cucumber if you want, so there’s no excuse not to give this one a go. The shredded cabbage is a kicker here – I really like its cold crunch against the hot chicken.