Ingredients
- Tomato ketchup 4 tbsp
- Worcestershire sauce 4 tbsp
- Oyster sauce 2 tbsp
- SpinneysFOOD Unrefined Brown Sugar 2 tbsp
- Kewpie mayonnaise 125ml
- Sriracha 2 tbsp
- Boneless chicken thighs 4
- Large eggs 2
- SpinneysFOOD Extra Virgin Olive Oil 80ml
- SpinneysFOOD Fine Salt ½ tsp
- SpinneysFOOD Fine Black Pepper ½ tsp
- Cake flour 80g
- Panko breadcrumbs 120g
- SpinneysFOOD White Bread Slices 8
- Lettuce 150g
Nutrition (Per serving)
- Calories 877
- Fat 48g
- Saturates 5g
- Protein 29g
- Carbs 83g
- Sugars 14g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Katsu sandwich
Japanese 20 Mins Prep · 10 Mins Cook
- To make the tonkatsu sauce, whisk the tomato ketchup, Worcestershire sauce, oyster sauce and brown sugar 2 tbsp together and set aside. Do the same for the spicy mayonnaise: mix the Kewpie mayonnaise and Sriracha sauce and set aside.
- Lightly pound the chicken thighs to 2½cm thick and lightly beat the eggs.
- Heat the oil in a large skillet over a medium-high heat until shimmering.
- Lightly season both sides of the chicken pieces with salt and pepper and coat in the cake flour. Dip the pieces into the egg and then into the panko breadcrumbs, making sure that both sides are coated. Repeat this process and double crumb until well coated.
- Fry the chicken until golden brown and cooked through, flipping once, approx. 2 minutes per side. Drain on paper towels.
- Spread the mayonnaise on one side of each slice of bread.
- Add the chicken to one slice of bread, drizzle with the tonkatsu sauce, top with the lettuce and the other slice of bread and serve.