A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Japanese Chicken Katsu Sando | Crispy & Juicy
(0)
25 min
Quick
Knuspr-Küche
Ein absoluter Liebling der japanischen Street-Food-Kultur: goldbraun und kross in Panko paniertes Hähnchenschnitzel, serviert zwischen weichem Sandwichbrot mit knackigem Weißkohl, cremiger Mayonnaise und würzig-süßer Katsu-Sauce.
Ingredients
Preparation method
Preparation & Katsu Sauce
Shred the white cabbage paper-thin using a mandoline slicer or a sharp knife. Submerge in ice-cold water for about 5 minutes to make it extra crunchy, then drain thoroughly and pat dry.
For the Katsu sauce, stir the organic tomato ketchup together with the soy sauce in a small bowl until smooth and set aside.
Breading & Frying the Chicken
Pat the chicken breast fillets dry and gently pound them slightly flat if necessary so they cook evenly. Season with a pinch of fine table salt and ground black pepper.
Chef's tip
For the perfect authentic Japanese Katsu Sando look, wrap the sandwiches in parchment paper for 2 minutes before slicing and weigh them down slightly. This allows the sandwich to be neatly halved without the cabbage falling out.
If you prefer it even creamier and more authentic, use Japanese Kewpie mayonnaise instead of regular mayonnaise and refine the sauce with a splash of rice vinegar.
30 min
Under an hour
