Indulge in the delightful fusion of Japanese and Western cuisines with these Curry Chicken Katsu Sandwiches. This recipe brings together the succulent texture of traditional chicken katsu, the aromatic spices of curry, and the satisfying crunch of fresh slaw, all nestled between a soft and pillowy bun.
These Curry Chicken Katsu Sandwiches offer a harmonious blend of flavors and textures that are sure to delight your taste buds. The combination of tender chicken, creamy curry sauce, and crisp slaw makes for a satisfying meal. I encourage you to try this recipe at home and customize it to your liking. Share your creations and any unique twists you add; I’d love to hear how you make this dish your own!
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These Curry Chicken Katsu Sandwiches brings together the succulent texture of traditional chicken katsu, the aromatic spices of curry, and the satisfying crunch of fresh slaw, all nestled between a soft and pillowy bun.
Slice each chicken breast in half lengthwise to create two thin fillets. Place them between plastic wrap and pound with a meat tenderizer or rolling pin until they are about 1/2 inch thick.
Season both sides of the chicken with curry powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Let it marinate for at least 30 minutes.
In a large bowl, combine the shredded purple cabbage, shredded carrots, and thinly sliced red onions.
Add mayo, rice vinegar, and sugar giving it a good mix until combined. Season with salt and pepper to taste and refrigerate until ready to assemble.
In a medium saucepan, bring 2 cups of water to a simmer. Add in the Japanese curry blocks and stir until it completely dissolves.
Stir in the coconut milk and bring the mixture to a simmer. Cook for about 5 minutes, stirring occasionally, until the sauce has thickened. Keep warm.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Dip each seasoned chicken fillet into the flour, shaking off excess, then into the egg, and finally coat with panko breadcrumbs, pressing firmly to adhere.
Heat vegetable oil in a large frying pan over medium heat. Fry the breaded chicken for about 3-4 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Toast the bread slices lightly if desired.
First, layer a small amount of the curry sauce on top of the bottom, then the katsu chicken on top. Place a generous scoop of the slaw and lastly drizzle more curry sauce on top.
Servings 6
Serving Size 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
For a spicier kick, consider adding a pinch of cayenne pepper or some chopped fresh chilies to the curry sauce.
If you prefer a thicker curry sauce, let it simmer longer to reduce it to your desired consistency.
To make this recipe healthier, you can opt for baking the breaded chicken in the oven at 400°F (200°C) for about 20-25 minutes, or until cooked through and crispy.
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