CURRY CHICKEN KATSU SANDWICHES
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.
Key Ingredients:
- Chicken Breast: Tenderized and seasoned with a blend of curry powder, smoked paprika, garlic powder, onion powder, black pepper, and salt.
- Breading Components: Panko breadcrumbs, flour, and eggs create a crispy exterior for the chicken.
- Slaw Mix: A refreshing combination of purple cabbage, carrots, red onions, mayonnaise, rice vinegar, and a touch of sugar.
- Curry Sauce: A rich and creamy blend of Japanese curry mix, water, and coconut milk.
Substitutions:
- Protein: While chicken breast is traditional, chicken thighs can be used for a juicier texture.
- Seasonings: Adjust the spice level by adding more or less curry powder and smoked paprika to suit your preference.
- The Frying Process: If you're looking to reduce the amount of fat in your crispy chicken katsu sandwich, baking is a fantastic alternative to deep frying. To achieve that perfect crunch, bake the breaded chicken at 400°F on a baking sheet lined with parchment paper. Spray or lightly brush the top of the breaded chicken with a small amount of oil and bake for 20-25 minutes flipping midway. Make sure the internal temperature of the chicken reaches 165°F (75°C).
- Breadcrumbs: If panko breadcrumbs are unavailable, regular breadcrumbs can serve as a substitute, though they may yield a different texture.
- Vegetables: Incorporate additional vegetables like bell peppers or cucumbers into the slaw for added crunch and flavor.
Conclusion:
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.
- 3 chicken breast
- 1 tbsp curry powder
- 1/2 tbsp salt
- 1 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 8 oz panko crumbs
- 1 cup flour
- 2 eggs
- 12 floz oil (vegetable)
- 3 cups shredded purple cabbage
- 1/2 cup grated carrots
- 1/4 cup chopped red onion
- 1/3 cup mayo
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 oz japanese curry mix
- 1 cup water
- 1 tbsp coconut milk
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.
To thin out the eggs, add in a few splashes of milk.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.
Drop a breadcrumb into the oil and if it starts frying right away, then the oil is ready.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.
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For a spicier kick, consider adding a pinch of cayenne pepper or some chopped fresh chilies to the curry sauce.
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If you prefer a thicker curry sauce, let it simmer longer to reduce it to your desired consistency.
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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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