Chicken Katsu Sando
This comforting sandwich from Japan has crisp chicken, crunchy cabbage and spicy sauce, for the ultimate lunchtime treat.
Hands-on time 25min. Cooking time about 10min. Makes 4
5tbsp plain flour, seasoned
2 medium eggs, beaten
125g (4oz) panko breadcrumbs
2 skinless chicken breasts
⅓ small white cabbage, cored and finely shredded Juice
1 lime Vegetable oil, to fry
1½tbsp Gochujang chilli paste, we used Waitrose Cooks’ Ingredients
4tbsp barbecue sauce 8 slices white bread
1 Put the flour, eggs and breadcrumbs into 3 separate shallow bowls. Cut chicken breasts in half horizontally, then coat each in flour (shake off excess), egg and breadcrumbs. Cover and chill until ready to cook.
2 In a non-metallic bowl, toss the cabbage in lime juice and set aside.
3 Pour oil into a large, deep frying pan, so it comes 2cm (¾in) up the sides. Heat until a cube of bread sizzles gently. Fry chicken for 7-8min (in batches if needed), turning occasionally, until golden and cooked through. Drain on kitchen paper and season with salt.
4 Meanwhile, mix Gochujang and barbecue sauce. Spread over 4 slices of bread. Top each with chicken, cabbage and remaining bread. Cut in half and serve.
PER SERVING 602cals, 30g protein, 17g fat (2g saturates), 80g carbs (9g total sugars), 5g fibre
GH TIP If you can’t find Gochujang paste use your favourite chilli sauce.