Chicken Curry Katsu Sando Recipe

In a medium bowl combine rice vinegar, sugar, kosher salt and toasted sesame oil. Stir until sugar dissolves.

Add thinly sliced cabbage and julienned carrot. Toss to coat, press down so vegetables sit in the liquid, and let sit at room temperature for at least 10 minutes (up to 1 hour) to quick-pickle. Drain lightly before assembling so slaw is moist but not soggy.

Heat 1 tsp vegetable oil and 1 tbsp butter in a small saucepan over medium heat. Add 1/2 cup finely chopped onion and sauté until translucent, about 3–4 minutes.

Stir in 1 tsp minced garlic and 1 tbsp curry powder and cook 30 seconds until fragrant.

Add 1 tbsp tomato paste and stir to combine, then pour in 1/2 cup chicken broth, 1 tsp soy sauce and 1/2 tsp honey. Simmer gently 3–4 minutes to meld flavors.

Mix 1 tsp cornstarch with 1 tsp water to make a slurry. Whisk slurry into the sauce and simmer 1–2 minutes until slightly thickened. Taste and adjust seasoning. Keep warm; reserve about 2 tbsp for brushing the cutlets and serve remaining sauce on the side as a dip.

Trim excess fat from chicken thighs and, if large, butterfly or press to an even thickness about 1/2 inch. Pat dry with paper towels.

Season both sides of the chicken with 1 tsp kosher salt, 1/2 tsp black pepper and 1.5 tbsp curry powder, pressing the spices into the meat.

Set up a breading station: bowl 1 - combine 3/4 cup all-purpose flour and 1/4 cup cornstarch; bowl 2 - whisk 1 egg with 3 tbsp cold water; bowl 3 - place 1.5 cups panko breadcrumbs.

Coat each piece of chicken first in the flour-cornstarch mix, shaking off excess, then dip into the egg wash, letting excess drip, and finally press into panko to fully coat. For extra crispness, double-dip: return to egg wash and panko again.

Pour oil into a heavy-bottomed skillet or shallow pot to a depth of about 1 inch (approx. 1 litre total in a deep pot). Heat oil to 340–350°F (170–175°C). If you don’t have a thermometer, test with a small breadcrumb — it should sizzle and become golden in ~30 seconds.

Fry the cutlets in batches without overcrowding. Cook 3–4 minutes per side, turning once, until panko is deep golden and internal temperature reaches 165°F (74°C). Adjust heat to maintain frying temperature. Transfer to a rack set over a sheet tray to drain and rest 2–3 minutes.

Brush both sides lightly with 1–2 tbsp of the reserved curry sauce (from Curry Sauce section) so cutlets have a glossy curry finish.

Slice each cutlet into sandwich-sized strips (about 4–5 strips per thigh) for easier assembly.

Lightly toast shokupan slices if desired. Spread 1/2 tsp softened butter on the inside of each slice (optional but traditional).

Place a generous spoonful (about 1 tbsp) of katsu or tonkatsu sauce on one slice of bread and a light smear of Japanese mustard on the other slice if using.

Layer 3–4 strips of the sliced curry katsu onto the bread, spoon a little extra curry sauce (about 1 tbsp) over the meat if you like it saucier, then top with a small handful (about 1/3 cup) of the pickled cabbage slaw, drained.

Close the sandwich with the other slice of bread. Press gently, then trim the crusts if desired and cut each sandwich into halves or thirds for tapas-style serving.

Serve immediately while the katsu is still warm with remaining curry sauce on the side for dipping.