Vegan Chicken Katsu Sandwich

5 from 3 votes

Super crispy vegan chicken katsu sandwich with shredded cabbage and tonkotsu sauce. Name a better sandwich - I dare you!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Japanese

Servings: sandwiches

Calories: 780kcal

Author: Richard Makin

Ingredients

For the Chicken

2 vegan chicken fillets see note 1. below
30 g plain white flour aka all purpose flour
1 tablespoon cornflour aka cornstarch in the USA
1 teaspoon fine sea salt
40 g vegan yoghurt unsweetened and unflavoured
120 ml plant milk unsweetened and unflavoured
1 tablespoon sriracha
80 g panko breadcrumbs
4 tablespoon vegetable oil for frying

For the Sandwich

2 soft bread rolls or 4 thick slices of white bread
4 tablespoon vegan mayonnaise
150 g sweetheart cabbage finely shredded
Juice of half a lemon
Tonkotsu sauce ideally Bull-Dog brand

Metric - US Customary

Instructions

To Prepare the Sandwich

Slice the buns (if using) and spread both sides with the vegan mayo.
2 soft bread rolls, 4 tablespoon vegan mayonnaise
Place the shredded cabbage in a small bowl and dress with the lemon juice.
150 g sweetheart cabbage, Juice of half a lemon

To Make the Chicken Katsu

Place a vegan chicken fillet on a piece of baking parchment and fold over to cover. Use a rolling pin to gently tap the fillet until it has flattened into a slightly larger piece. Repeat with the second fillet. If using my vegan chicken recipe, tofu or oyster mushrooms, skip this step.
2 vegan chicken fillets
In a medium bowl, whisk together the plain white flour, cornflour and fine sea salt. In a separate medium bowl whisk together the vegan yoghurt, plant milk and sriracha. In a third medium bowl place the panko breadcrumbs.
30 g plain white flour, 1 tablespoon cornflour, 1 teaspoon fine sea salt, 40 g vegan yoghurt, 120 ml plant milk, 1 tablespoon sriracha, 80 g panko breadcrumbs
Place a fillet in bowl 1 with the flour mixture. Make sure it's completely covered on both sides, flipping as necessary.
Remove the fillet from bowl 1 and dunk in the yoghurt mixture in bowl 2. Again, flip the fillet to make sure it's coated on both sides.
Finally, dunk the fillet in bowl 3 with the panko breadcrumbs. Scoop breadcrumbs over the top to coat before flipping and patting gently into the breadcrumbs to ensure it's fully coated.
Set the coated fillet aside on a plate and repeat the process with the second fillet.
Place a medium, non-stick frying pan or cast-iron skillet over medium heat and add the vegetable oil. Once hot, carefully lower the fillets into the oil - they should sizzle immediately. Fry for roughly 3-5 minutes on each side or until golden brown and crispy.
4 tablespoon vegetable oil
Remove from the frying pan and place on a piece of kitchen roll to catch any residual oil.

To Make the Sandwich

Divide the shredded cabbage between the two buns.
Transfer each fried fillet to the prepared buns then top immediately with tonkotsu sauce. Close the sandwich and serve.
Tonkotsu sauce

Notes

1. In the images for this recipe I used store-bought vegan chicken fillets from a company called The Vegetarian Butcher. If you don't have access to store-bought vegan chicken fillets, don't worry! You can use my vegan chicken recipe. Alternatively, pressed, firm tofu works great, or you could try with a flat cluster of oyster mushrooms.

Nutrition