Fried Chicken Katsu Sandwich
A twist on a classic Katsu sando! This sandwich has crispy fried chicken, tonkatsu sauce, crunchy slaw & Kewpie mayo, all served in a homemade bun.
Servings: 4 Sandwiches
Equipment
- Deep Fat Fryer
- Small Saucepan
- Digital Food Probe
Ingredients
Fried Chicken
- 1 tsp Red Miso
- 10 g Light Brown Sugar
- 1 tbsp Light Soy Sauce
- ½ tbsp Sesame Oil
- 2 Cloves Garlic (Grated)
- ½ cm Piece Of Fresh Ginger (Peeled & Grated)
- 300 g Buttermilk
- 4 Chicken Thighs (Bones & Skin Removed)
Flour Dredge
- 145 g Plain Flour
- 30 g Cornflour (Cornstarch)
- ½ tsp Garlic Granules
- ½ tsp Onion Granules
- Salt & Pepper
Tonkatsu Sauce
- 150 g Tomato Ketchup
- 25 g Light Brown Sugar
- 2 tbsp Worcestershire Sauce
- 1 tbsp Rice Wine Vinegar
- 1 tbsp Light Soy Sauce
- 1 tbsp Honey
- ¼ tsp Ground Ginger
To Serve
- 4 Burger Buns (See Notes)
- ½ Batch Asian Slaw With Lime & Sesame Dressing (See Notes)
- Kewpie Mayo
Instructions
Fried Chicken - Marinade
- Add the miso, sugar, soy sauce, garlic & ginger into a mixing bowl then stir, to make a paste.
- Pour in the buttermilk then mix to combine. Add in the chicken thighs then cover the bowl with clingfilm. Leave to marinade in the fridge for 2-6 hours.
Flour Dredge
- Place the flour, cornflour, garlic granules & onion granules into a mixing bowl.
- Season with salt & pepper then whisk to combine. Set aside until ready to use.
Tonkatsu Sauce
- Place all of the ingredients into a small saucepan then set over a low heat.
- Cook, stirring frequently, until the sugar has fully dissolved. This will only take a couple of minutes.
- Transfer the sauce to a bowl/container then leave to cool. Store in the fridge until ready to serve.
The Sandwich
- Preheat a deep fat fryer to 175°c/347°f.
- Take a piece of chicken out of the buttermilk then toss in the flour dredge, making sure that it is completely coated.
- Carefully place the dredged chicken into the hot oil & cook until golden, crispy & cooked through. This will take around 5 minutes. If you take the internal temperature with a digital food probe, it should be above 75°c/167°f.Repeat with the remaining chicken.Depending on the size of your fryer, you might be able to cook several chicken thighs at a time. Make sure not to overcrowd the fryer though! Keep the chicken warm in an oven between batches or serve straight away.
- Once cooked, transfer the fried chicken to a plate lined with kitchen roll/paper then season with sea salt.
- To assemble the sandwiches, cut each burger bun in half then lightly toast the insides, in a frying pan set over a medium heat.
- Add a generous dollop of kewpie mayo to the bottom of each bun then spread out with the back of a spoon.
- Next, add a heaped tablespoon of slaw into each bun then top with a piece of fried chicken.
- Drizzle plenty of tonkatsu sauce over each chicken thigh then place the top part of each bun on top of the sandwiches & serve immediately.
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1. Slaw - For this sandwich, we're using half a batch of my Asian slaw recipe. This can be found here. If you'd prefer, you could use thinly sliced cabbage or lettuce instead.
2. Buns - This sandwich will work with any burger buns. I used my tangzhong burger buns but feel free to use a different type. My potato burger buns would work great as well.
3. Deep Fat Fryer – For the best results, a deep fat fryer should be used for cooking the chicken. If you haven’t got one, a pan of oil heated up on the stove will work, just make sure to do this carefully!
4. Kewpie Mayo - For the best results, I'd recommend using Kewpie mayo. This is a rich & creamy Japanese mayonnaise & is available to buy online & in some supermarkets. Regular mayo will work as well though.
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