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Chicken Katsu Sando

Posted by John Reed on 26th June 2020

Approx 4 Portions


280ml/1 1/5 Cup x Warm water (35c/95f)
2 tsp x Dry active yeast
15g/1 ¼ tbsp x Caster/Fine granulated sugar
500g/4 ¼ Cups x Strong/Bread flour
10g/½ tbsp x Natural sea salt
30ml/2tbsp x Canola oil/Veg oil

Chicken Stock

1 x Chicken carcass
1 x White onion (Peeled & roughly chopped)
2 x Garlic cloves (Peeled & crushed)
2 x Celery sticks (Washed & roughly chopped)
2 x Carrots (Peeled & roughly chopped)
1 x Bay leaf
1500ml/50floz x Water

Pickled Cabbage

½ Small head x White cabbage (De cored & Finely shredded)
4 tbsp x Rice vinegar
1 tsp x Caster/Fine granulated sugar
1 tsp x Extra virgin olive oil
2 Pinches x Natural sea salt

Chicken Katsu

1 Large x Skinless chicken breast (Sliced length ways into 3 – 4)
1 – 2 x Eggs (Whisked)
100g/3/4 Cup x Plain/All purpose flour
100g/ 1 Cup x Panko breadcrumbs
Pinch x Natural sea salt (Mixed into the flour)

Curry Sauce

½ x White onion (Peeled & diced)
2 x Garlic cloves (Peeled & grated)
1 tsp x Fresh garlic (Peeled & grated)
1 tbsp x Soy sauce
6 tbsp x Curry powder
½ tsp x Cayenne pepper
50g/3 ½ tbsp x Unsalted butter
75g/ ½ Cup x Plain/All purpose flour

Shredded Lettuce

¼ Head x Iceberg lettuce (Washed & finely shredded)

Japanese Tofu Mayonnaise

220g/7.7oz x Extra firm tofu
2 tsp x Yellow mustard
4 tbsp x Rice vinegar
1 tsp x Garlic powder
1 tsp x Lemon juice
1 tbsp x Honey
½ tsp x Sesame seed oil
2 Pinches x Natural sea salt

Potato Crisps/Chips

1 x Large Maris piper/Russet potato (Washed)
250ml/1 Cup x Peanut oil (For frying)


1) Weigh & Sift the flour into a large mixing bowl. Add the sugar, oil and salt to the flour. Measure the water and get the correct temperature. Add the dried yeast to the water mixing well until it has dissolved. Add the yeast mixture into the flour and mix until the dough has formed. Take the dough out of the bowl and knead onto the work surface, using the heel of your hands for 5 minutes until smooth. Place back into the bowl and allow to double in size for about 1 hour.

2) Pre heat the oven to 180c/350f. Place the chicken carcass into a deep roasting tray and place into the oven for 40 minutes or until the carcass is golden. Prepare the stock vegetables and place a large pan on to a medium heat. Add a tablespoon of oil and once hot add the vegetables. Cook down for 5 – 10 minutes until brown then take off the heat. Once the chicken carcass comes out of the oven, add to the large pan. Using kitchen roll dab the excess grease out of the tray, without pulling off the pan drippings. Place the tray on to a medium heat on the stove and add 500ml water. Using a wooden spoon pull up all the pan dripping. Once it has dissolved into the water add to the large pan. Top up the pan with another 1000ml and place the large pan on to a low heat. Gently simmer the stock for about 1 – 2 hours.

3) Finely shred the cabbage and place into a large mixing bowl. Add the rest of the ingredients and mix well. Cover and place into the fridge till later.

4) Knock Back the dough once doubled in size. Shape the dough and place into an oiled bread tin. Brush the top of the dough lightly with oil and lightly cover with cling film. Pre heat the oven to 180c/350f ready for the bread. Once doubled in size place into the oven to cook for 30 minutes. Take out of the tin and place back into the oven for another 10 minutes. Take out the loaf and allow to cool before slicing.

5) For the curry sauce finely dice the half of onions, grate the fresh ginger and garlic. Add a tablespoon of oil into a medium size pan and place onto a medium heat. Once hot add the onions, garlic and ginger. Cook out for 5 minutes until they are soft. Once soft add the butter and once melted add the flour. Cook out for 2 minutes and then add the spices with the soy sauce. Slowly start adding the chicken stock little by little until you have sauce like consistency. Put the heat on a low and cook out gently for 30 minutes. Blend well then taste and season with natural sea salt if needed.

6) Place all the ingredients into a blender for the Japanese tofu mayo. Blend well and add water to adjust the consistency. Taste and adjust the seasoning.

7) Heat up the oil on a medium heat for the potato crisps/chips. Wash and slice the potato finely using a Japanese mandolin. Once the oil is hot place the potato slices into the oil and cook for 2 – 3 minutes each side. Once golden brown take out and place onto kitchen roll. Once finished take the oil off the heat and use it for cooking the chicken katsu.

8) Place the flour, whisked egg & panko breadcrumbs into separate bowls. Season the chicken slices and coat each slice in that order. Keep one hand dry and the other wet to prevent clumping. Once coated heat the oil back up and drop each coated chicken slice into the hot oil to cook for 5 minutes each side until golden brown.

9) Slice the bread and assemble the sandwich. Warp the sandwich in parchment paper and tape it. Cut the sandwich in half and serve with the crisps/chips.


You can get more guidance on the dish below on YouTube!


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