Sweet and Spicy Katsu Chicken Sandwiches

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There’s always an excuse for fried chicken! These sweet and spicy katsu chicken sandwiches are the perfect bite for a for a party or for a picnic in the park. Crispy pan-fried chicken brushed in a sweet honey glaze and fresh pickled vegetables, sandwiched between two buttered brioche buns. 

These sandwiches take just about 45 minutes to make and are easy to prep for taking on the go!

Sweet and Spicy Katsu Chicken Sandwiches

What You’ll Need

Recipe Snapshot

1. Pickle vegetables
2. Make sweet and salty chicken glaze
3. Batter chicken
4. Lightly fry chicken in pan.
5. Toast brioche buns
6. Coat chicken with glaze
7. Assemble sandwich
8. Serve with extra glaze or bang bang sauce.

What is a julienne slice?

A julienne slice is a thin match stick-style cut. And each slice is about a couple inches long. It’s a really pretty cut that we like to use for topping salads or pickling. It also works great the pickled vegetables on this sandwich because it makes it easy to bite into.

How to safely julienne slice…

It’s very important to have a nice sharpened chef’s knife. These are thin cuts, so a sharp knife is important to reduce risk of an accident or cutting yourself. 

We recommend cutting on a wooden cutting board. To make sure your cutting board is secure, place a damp cloth underneath the board so the board doesn’t slide while you’re cutting. 

Follow these steps: 

1. Peel the carrot with a vegetable peeler. 
2. Cut each large carrot into smaller pieces, about 2 inches thick.
3. Cut one of the edges so you have a flat edge to cut on. Slice each piece into planks. Planks are thin “rectangular” slices. 
4. Stack several of the planks up and slice into sticks. 

How to quick pickle vegetables?

Our super simple method of quick pickling gives the vegetables a ‘kick’ of flavor and tastes so fresh on the fried chicken sandwiches.

What is Katsu chicken?

Katsu chicken is a panko-fried chicken and popular in Japanese cuisine. Each piece of breaded chicken is pan fried in hot oil. The result: a flavorful juicy chicken wrapped in a deliciously crispy crust. 

3 steps to make our perfectly crispy katsu chicken

1. Bread chicken
2. Fry chicken
3. Glaze and bake in oven – this is they KEY to making it super crispy!

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Sweet and Spicy Katsu Chicken Sandwiches

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• Author: Mozie

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Description

Crispy pan-fried chicken brushed in a sweet honey glaze and fresh pickled vegetables, sandwiched between two buttered brioche buns. 

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Ingredients

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8 brioche buns

1 lb chicken breasts, beaten to soften

3 eggs, beaten

1/4 c corn starch

2 cups panko bread crumbs

1/2 tsp paprika

1 tsp ginger powder

1 tsp onion powder

Sweet and Spicy Glaze

1 tsp sesame oil

2 tbsp honey

2 tsp red chili flakes

1/4 cup soy sauce

1/2 tbsp sesame seeds

Quick Pickled Vegetables

1 inch piece fresh ginger, Juliene sliced

1 carrots, julienned

1/2 cucumber, julienned

1/4 onion, finely sliced

1/4 cup thinly sliced cabbage

1/4 cup rice vinegar

1 tsp salt

1/2 tsp chili flakes

2 cloves garlic

2 tsp sugar

1 tsp sesame oil

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Instructions

1. Quick pickle your vegetables. Chop vegetables (read above how to julienne cut) and place in medium sized bowl, sprinkle with salt and toss. In a small bowl, add your vinegar, sugar, garlic, chili flakes, sesame oil and stir until sugar is dissolved. Pour over the vegetables, toss and set aside to set. 
2. Make glaze. In a small bowl, combine glaze ingredients. In a skillet over medium heat, pour glaze and let it simmer and bubble for several minutes. Remove from heat and set to the side. 
3. Preheat oven to 425ºF.
4. Make breading bowls for chicken. Set out three shallow bowls. In one bowl, add corn starch. In another bowl, crack and eggs and beat. In the third bowl, add spices and bread crumbs.
5. Cut each chicken breast horizontally, like you are going to butterfly cut , but slice the chicken all the way though. Halve each piece and repeat for the remaining chicken breasts. 
6. Bread chicken. First dip piece of chicken in cornstarch, coating completely. Next dip and coat in the beaten egg. Lastly place chicken in the panko bowl and coat generously. (If you want extra coating, dip in egg and panko again.)
7. Fry chicken. Heat about 1/2 an inch of oil in skillet for frying. Once oil is hot, place 2 breaded chicken pieces in the skillet at a time. (If you add too many pieces of chicken, it will decrease the temperature of the oil. ) Fry on each side for several minutes until golden brown. Repeat frying steps for the remaining pieces of chicken.
8. Line a rimmed baking sheet with parchment paper. Place fried chicken pieces on the parchment paper.
9. Brush glaze over chicken after frying. Place in preheated oven and cook for an additional 10 minutes. Your chicken will be cooked through when it reaches 165ºF internal temperature. 
10. Slice brioche buns and assemble sandwich with a piece of glazed katsu chicken and heaping spoonful of pickled vegetables. Enjoy!