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Japanese Chicken Katsu Sando | Crispy Chicken Sandwich with Cabbage & Tonkatsu Sauce
(0)
35 min
Quick
Gurkerl Küche
Das legendäre japanische Chicken Katsu Sando ist Street-Food-Perfektion: Außen goldbraun und ultra-knusprig in Panko paniertes Hendlbrustfilet, knackig fein gehobeltes Weißkraut, cremige Dijon-Mayonnaise und eine würzig-süße Tonkatsu-Sauce zwischen zwei weichen Toastbrotscheiben. Schnell, saftig und unwiderstehlich gut!
Ingredients
Preparation method
Preparation & Sauces
Shred the white cabbage into wafer-thin strips using a mandoline or a sharp knife, place in ice-cold water for 5 minutes (this keeps it extra crunchy), and then pat thoroughly dry.
For the quick Tonkatsu sauce, whisk tomato ketchup, Worcestershire sauce, soy sauce, and granulated sugar in a small bowl until smooth. In a separate bowl, mix mayonnaise with Dijon mustard to create a creamy mustard mayo.
Breading & Crispy Frying
Pat the chicken breast fillets dry, lightly pound them flat if needed, and season both sides with fine salt and ground black pepper.
Chef's tip
For an authentic Tokyo experience, Japanese shokupan (milk bread) or extra thick-sliced toast bread is ideal. The meat stays particularly juicy if allowed to rest for 1-2 minutes after frying.
Any remaining Tonkatsu sauce can be stored sealed in the refrigerator for up to two weeks and pairs perfectly with grilled meat, tofu, or rice dishes.
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