Chicken Katsu Sandwich Recipe
This chicken katsu burger recipe places a crunchy tender chicken cutlet, prepared using the classic Japanese katsu method of panko-breaded and deep-fried chicken, between spicy Asian slaw, tangy Japanese-style barbecue sauce, and soft burger buns. Serve with hand-cut fries and you’re in chicken katsu burger heaven.
Servings: 2 Burgers
- 2 skinless chicken thigh fillets around 150 g each
- ½ cup plain flour
- 2 eggs beaten
- 1 cup panko crumbs more as needed
- 2 burger buns sliced and toasted
- 45 g tomato sauce ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp light soy sauce
- 1 tbsp mirin
- 1 tbsp sugar
- 1 tsp Dijon mustard
- ¼ tsp garlic powder
- 70 g savoy cabbage sliced finely
- 50 g carrot grated into long strips
- 1 tsp white sesame seeds or to taste
- 2 tbsp Japanese mayonnaise
- 1 tsp Sriracha sauce
Make the tonkatsu sauce first. Combine all the ingredients in a small saucepan and heat over low heat until the sugar has melted. Allow to cool.
To make the slaw, combine all the ingredients in a small bowl and check for seasoning.
Place a round of cabbage on the bottom half of each bun and spread over a good layer of the tonkatsu sauce. Add a little extra mayo on the toasted top bun. Place each set of buns on a serving plate ready to serve.
Heat the oil in a tall frying pan to 180˚C. Dip the chicken thighs in flour, then the egg, then the panko crumbs, shaking off excess in between each dip. Carefully place the chicken thighs in the frying pan, turning every minute until golden (3-4 minutes). Check for doneness with a thermometer, the chicken should read at least 74˚C.
Drain and place on the bottom bun. Top with the slaw, top the bun and serve.
Calories: 733kcal | Carbohydrates: 87g | Protein: 41g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 277mg | Sodium: 1648mg | Potassium: 893mg | Fiber: 6g | Sugar: 18g | Vitamin A: 4917IU | Vitamin C: 18mg | Calcium: 225mg | Iron: 8mg