Chicken Katsu Sandos
Servings
4
servingsTotal time
45
minutesIngredients
8 slices white bread, toasted
- Cabbage Slaw
2 cups shredded cabbage
1/4 cup thinly sliced carrots
1/2 cup mayo
1 tsp soy sauce
1/2 tsp sesame oil
- Tonkatsu Sauce
1/4 cup worcestershire sauce
1/4 cup ketchup
1 Tbsp sugar
2 Tbsp oyster sauce
- Chicken Katsu
2 chicken breasts, boneless and skinless
1/2 cup flour
2 Eggs, whisked
1 1/2 cup Panko Breadcrumbs
canola oil, for frying
Salt and pepper
Directions
- Combine all the ingredients for the cabbage slaw in a bowl and refrigerate until ready to serve. In a separate bowl, whisk together all the tonkatsu sauce ingredients until well combined, then also refrigerate until ready to use.
- For the chicken katsu, slice the chicken breasts into cutlets. Tenderize the meat, then season with salt and pepper.
- Set up a dredging station with 3 containers—one for flour, one for eggs, and one for the panko breadcrumbs.
- Pour oil to a depth of 2 inches in a large pan and heat to 350° F.
- While the oil is heating, coat each chicken cutlet with the flour, dusting off any excess. Next, dip them into the whisked eggs, then pack each cutlet with panko, pressing down firmly so the breadcrumbs will stick.
- Once all the cutlets are breaded, place them in the oil and fry for about 4-5 minutes, flipping them about halfway through until golden brown and crispy. Remove and soak up any excess oil with a paper towel.
- Spread a generous layer of tonkatsu sauce on the bread, then add the fried chicken cutlet. Top with a heaping spoonful of cabbage slaw and close the sandwich. Serve immediately and enjoy!