Luke Mangan & Company

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Chicken Katsu Sandwiches with Shaved Cabbage Salad

Luke Mangan

Makes 4 finger sandwiches

It’s important to use really fresh white bread for these sandwiches. The katsu sauce will keep in an airtight container in the fridge for up to a month, and also makes a terrific dipping sauce for prawns or Japanese tonkatsu dishes.

Adjust the quantities if serving more people.

 

Ingredients

  • 4 slices white bread good-quality

  • salted butter, for spreading

Katsu sauce

  • 100 ml (3½ fl oz) tomato sauce (ketchup)

  • 1½ tablespoons Worcestershire sauce

  • 1 tablespoon sake

  • 1 tablespoon mirin

  • 2 teaspoons finely chopped fresh ginger

  • 2 teaspoons finely chopped garlic

  • 1½ tablespoons caster (superfine) sugar

Chicken katsu 

  • 2 skinless, boneless chicken thighs

  • 70 g (2½ oz/½ cup) plain (all-purpose) flour

  • 1–2 free-range eggs, beaten

  • 60 g (2¼ oz/1 cup) panko crumbs
    (or breadcrumbs)

  • vegetable oil, for deep-frying

Cabbage salad

  • 75 g (2½ oz/1 cup) thinly shaved cabbage

  • 1 tablespoon rice wine vinegar

  • 2 tablespoons extra virgin olive oil

Method

For the katsu sauce

  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. 

For the 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.

For the 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. Top half the slices with the chicken pieces and a little cabbage salad, then sandwich the other bread slices on top.

  2. Cut the crusts off and cut the sandwiches in half. Serve immediately.