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CHICKEN KATSU SANDWICHES WITH SHAVED CABBAGE SALAD

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Ingredients

Adjust Servings:
4 slices White Bread
Salted Butter good quality for spreading
Katsu Sauce
100 ml Tomato Sauce (ketchup) 3+1/2 fl oz
1 1/2 tablespoon Worcestershire Sauce
1 tablespoon Sake
1 tablespoon Mirin
2 teaspoons Ginger fresh, finely chopped
2 teaspoons Garlic finely chopped
1 1/2 tablespoon Caster Sugar superfine
Chicken Katsu
2 Chicken Thighs Boneless skinless
70g Flour all-purpose 1/2 cup
1-2 Eggs free-range, beaten
60 grams Panko Crumbs breadcrumbs
Vegetable Oil for deep-frying
Cabbage Salad
75 g Cabbage thinly shaved
1 tablespoon Rice Wine Vinegar
2 tablespoons Extra Virgin Oil

CHICKEN KATSU SANDWICHES WITH SHAVED CABBAGE SALAD

It’s important to use really fresh white bread for these sandwiches. The katsu sauce will keep in an airtight container in the fridge for up to a month, and also makes a terrific dipping sauce for prawns or Japanese tonkatsu dishes. Adjust the quantities if serving more people.

  • Serves 4
  • Medium

Ingredients

  • Katsu Sauce

  • Chicken Katsu

  • Cabbage Salad

Directions

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It’s important to use really fresh white bread for these sandwiches. The katsu sauce will keep in an airtight container in the fridge for up to a month, and also makes a terrific dipping sauce for prawns or Japanese tonkatsu dishes. Adjust the quantities if serving more people.

Katsu Sauce

  1. Combine all the ingredients in a saucepan over medium heat and bring to the boil, stirring occasionally.
  2. Reduce the heat to low and simmer for 10–12 minutes, skimming off any foam that rises to the top.
  3. Remove from the heat and keep warm.

Chicken Katsu

  1. Cut the chicken thighs in half and place between two pieces of plastic wrap. Use a rolling pin or the side of a pan to pound them to half their original thickness.
  2. Place the flour, eggs and panko crumbs in separate bowls.
  3. Season the chicken with salt and pepper and dip in the flour to coat. Dip into the egg, then the crumbs.
  4. Two-thirds fill a deep-fryer or large heavy-based saucepan with vegetable oil. Heat to 180ºC (350ºF), or until a cube of bread dropped into the oil turns golden brown in 15 seconds.
  5. Add the chicken and cook for 5–6 minutes, or until golden brown and cooked all the way through. Drain on paper towel.

Cabbage Salad

  1. Combine all the ingredients in a bowl and set aside.

To Serve

  1. Spread the bread slices with the butter and katsu sauce.
  2. Top half the slices with the chicken pieces and a little cabbage salad, then sandwich the other bread slices on top.
  3. Cut the crusts off and cut the sandwiches in half. Serve immediately.

Makes 4 finger sandwiches

Luke Mangan

Luke Mangan is one of Australia’s leading chefs and restaurateurs, highly regarded internationally as a shining example of contemporary culinary culture.

Starting his career under Herman Schneider, of ‘Two-Faces’ before working with Michel Roux of the 3 Michelin starred ‘Waterside Inn’ in London, Luke was able to hone his craft for the international market.

Luke’s Australian and international establishments range from fine dining to more casual fare and are renowned for his unexpected creations, which highlight his French classical training and Asian influences, paired with fresh, clean flavours.

Luke currently owns and operates Luke’s Kitchen, Chicken Confidential and glass brasserie, Sydney; Salt grill & Sky bar and Salt tapas & bar, Singapore; Salt, World Wine Bar and Salt grill & tapas, Tokyo; Chicken Confidential, Coast Café + Bar and Bridge Bar, Sydney Airport, Salt grill, A Taste of Salt and Luke’s on board five P&O Cruise liners and is the Business Class consulting chef for Virgin Australia.

Luke has written five best-selling cookbooks and an autobiography ‘The Making of a Chef’, has his own line of gourmet products and makes regular TV appearances, both in Australia and internationally. Luke received the ‘Friend of Australia’ award; the program which is run by Tourism Australia, is extended to a select few, whose outstanding achievements and contributions give them a voice on the world stage, assisting to promote Australia as a travel destination.

Further testament to Luke’s excellence are the requests he has received to cook for former U.S. President Bill Clinton, Sir Richard Branson, Actor Tom Cruise and the Danish Crown Prince Frederik and Princess Mary’s wedding.

Luke regularly donates his culinary skills to both community and industry organisations to raise money for charity. He supports Camp Quality, Cancer Council, Breast Cancer Network Australia, Cure The Future and FSHD Global Research Foundation, amongst numerous others.

As the co-founder of Australia’s largest hospitality awards program, Appetite for Excellence, and The Inspired Series program, in partnership with Sydney TAFE and Australia’s industry leaders, Luke is also extremely passionate about promoting and enabling the development of young up-and-coming chefs, waiters and restaurateurs in Australia.

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