Chicken Katsu Sando with Tonkatsu Sauce
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Chicken Katsu Sando with Tonkatsu Sauce
xxx g.
Makes 6 Sandwiches
xxx mins.
Ingredients
TONKATSU SAUCE
- 2 tbsp (30 mL) ketchup
- 1 tbsp (15 mL) Worcestershire sauce
- 1 tbsp (15 mL) oyster sauce
- 1 tbsp (15 mL) mayonnaise
- 2 tsp (10 mL) honey
- 2 tsp (10 mL) soy sauce
SANDWICHES
- 540 g (6 pcs) Betagro Fully Cooked Chicken Breast Katsu, prepared according to package directions
- 12 slices white bread, crusts removed
- 4 tbsp (60 mL) butter, softened
- 80 g napa cabbage, finely shredded
- 80 g cucumber, thinly sliced
- 2 tbsp (30 mL) chives, sliced
Preparation
- In a small bowl, stir together all Tonkatsu sauce ingredients until smooth. Set aside.
- Prepare the crispy breaded chicken according to package directions.
- Spread butter one side of each bread slice.
- Divide cabbage and cucumber evenly across six bread slices.
- Top each with one piece of chicken and drizzle with Tonkatsu sauce.
- Close sandwiches with remaining bread slices, buttered side out.
- Cut in half and serve with extra Tonkatsu sauce on the side, if desired.
