Chicken Katsu Sandwiches
4 skinless chicken fillets
2 tsp fine salt
½ cup boiling water
2 cups ice cold water
½ cup plain flour
2 eggs, beaten
2 cups panko breadcrumbs
¼ cup wasabi mayonnaise
1 tbs rice wine vinegar
½ white cabbage (inner white part only), finely shredded
canola oil, for frying
10 thick slices square white bread
Cut any thick chicken breasts in half horizontally so each fillet is about 2cm thick. Mix salt into boiling water until dissolved then combine with ice cold water. Add chicken and refrigerate to brine for 30 minutes.
Place flour, eggs and breadcrumbs into separate bowls. Remove chicken from brine and discard water. Working with one fillet at a time, coat the chicken in flour, dusting off excess. Then into the egg, followed by the breadcrumbs, pressing down firmly to coat and adhere the breadcrumbs. Transfer to a plate and repeat with remaining fillets.
In a large bowl combine the mayonnaise and rice wine vinegar, season with salt. Add the cabbage and toss to coat.
Heat a deep frypan with canola oil to come 2cm up the sides to 180°C. Cook the chicken in batches for 2-3 minutes a side until golden and crunchy. Transfer to a wire rack set over a tray to drain and cook the remaining chicken.
To assemble sandwiches, use a serrated knife to cut off all the crusts of the bread. Place chicken onto bread and top with some cabbage. Place a lid on top and cut in half to make 2 finger sandwiches. Repeat with remaining chicken and serve.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
