Super crispy vegan chicken katsu sandwich with shredded cabbage and tonkotsu sauce. Name a better sandwich – I dare you!
Let me tell you, in my house we STAN a vegan chicken katsu sandwich. For me it’s all about that holy trinity of textures – the SOFT white bread, the CRUNCH of the panko breadcrumbs and the BITE of the vegan chicken in the middle. That being said, this recipe would be NOTHING without the tonkotsu sauce, so do not miss that stuff.
And look, many of my recipes are very involved, but this isn’t one of them. I use a bunch of store-bought ingredients in this recipe (which at this stage seems out of character for School Night Vegan) but this is how I actually cook most of the time, and I suspect you might too. I’ve offered some subs and swaps in case you can’t find the exact products I use, so don’t be spooked – your perfect sandwich awaits!!
How do I make a vegan chicken katsu sandwich!?
As always, the FULL RECIPE is at the bottom of the page – scroll on down if you’re in a hurry. If not, hey! Welcome! You’re the best!! I’m gonna talk you through the process behind a perfect vegan chicken katsu sandwich right now!
1. Start with the “Chicken”
In the UK we’re lucky to have a HUGE choice of vegan meats, including the vegan chicken fillets above, made by The Vegetarian Butcher. These are the most realistic I’ve come across and I was suuuper satisfied with how they turned out. However, I’m aware that not everyone has access to this brand (or ANY brand for that matter) so here are my suggestions.
If you need to sub out the vegan chicken fillets, my first suggestion would be to make your own using my vegan chicken recipe. If this sounds like a lot of work for you, don’t worry! This recipe will also work great with tofu (just pick an extra fir variety and slice into around 2cm thick squares) or even a flat cluster of oyster mushrooms. The important thing is that you use something with a little bite.
2. Coat the chicken!
It would be very cute and very easy if we could just dunk our chicken in breadcrumbs and get frying, but alas, we need something to help them stick. We’re going to use a three bowl method to make this happen. First we dunk in a mixture of flour and corn flour (cornstarch in the USA). This helps to retain the moisture in the vegan chicken fillet once fried and also makes the outside suuuper crispy. Then we need to dunk in a wet mixture of vegan yoghurt, plant milk and sriracha.
Finally we’re ready for the breadcrumbs!
3. Fry the chicken!
I fry my vegan chicken katsu fillets in vegetable oil or sunflower oil. You don’t need a huge amount but just make sure it’s super hot before you add your vegan chicken fillets to the pan. They’ll brown nice and quickly (around 3-5 mins on each side) then you’ll want to drain them on kitchen roll. You’re now ready to assemble!
4. Sandwich: ASSEMBLE!
This isn’t an intensely complicated sandwich, you’ve simply got bread, (white please!) vegan mayo, (Hellmans is best!) and some shredded cabbage. When I first made this recipe I found the cabbaginess a bit too loud, so I recommend tossing your cabbage in lemon juice once shredded. It’ll add a little extra zing!
You’re also going to be adding tonkotsu sauce now. It’s essential – do not skip it or your sandwich will have very little flavour! I use a brand called Bull-Dog because it’s SO DAMN DELICIOUS! And remember, the more sauce the tastier the sandwich will be, but it’ll also make your katsu lose that crispiness if you leave it for too long.
5. Serve your vegan chicken katsu sandwich and enjoy!
That’s it! You made the greatest sandwich known to humankind! And no animals had to die! YESSSSSS!
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