The essence of what makes this sandwich great is the textural contrast between pillowy soft white bread and crunchy flavourful fried chicken. For the best possible texture, we’re going to bread the chicken using panko breadcrumbs and shallow fry it in a pan. For the best flavour, we’re using skin-on, boneless, chicken legs and not breasts. Legs have plenty of fat, which means plenty of flavour and moisture.
Fried chicken sandwiches love some heat and for this recipe, I’ve opted for plenty of Shichimi Togarashi. This Japanese 7-spice blend is a combination of chili pepper, Orange peel, black sesame, white sesame, ginger, Japanese pepper, and seaweed. (Although different brands have some variation). This brings some heat but also some serious flavour.
Most Katsu sandwich recipes I’ve found recommend plain shredded cabbage as an additional garnish. I love simplicity but I felt this sandwich deserved better. In this recipe, the cabbage is gently seasoned with salt and sugar to flavour and wilt it. It’s then flavoured with rice wine vinegar and toasted sesame oil to add some brightness and roasty flavours.
The other components can all be made, if you’d like to see how I made my own mayo and tonkatsu sauce check out the link here. For the more authentic, yet store-bought experience settle for nothing less than Kewpie mayonnaise and the best tonkatsu sauce you can find in the Asian aisle at the supermarket.