Chicken Katsu Sandwich
Our Chicken Katsu Sandwich recipe pairs a perfectly golden, crispy panko chicken fillet with a velvety homemade curry sauce. It is the ultimate comforting meal for when you want a bold, crunchy, and satisfying lunch tucked inside a soft flatbread.
Ingredients
2 Deli Kitchen Persian Style Flatbread
2 chicken breasts
1 egg
50g flour
80g panko breadcrumbs
1 tsp soy sauce
2 tbsp mayonnaise
1⁄4 small white cabbage, shredded
Pickled red onions
Salt and pepper
Oil for frying the chicken
Katsu sauce:
1 tbsp olive oil
1 carrot, diced
1⁄2 onion, diced
1 tsp chopped garlic
1 tsp chopped ginger
2 tsp curry powder
1 tsp honey
1 tbsp flour
400ml chicken stock
2 Deli Kitchen Persian Style Flatbread
2 chicken breasts
1 egg
50g flour
80g panko breadcrumbs
1 tsp soy sauce
2 tbsp mayonnaise
1⁄4 small white cabbage, shredded
Pickled red onions
Salt and pepper
Oil for frying the chicken
Katsu sauce:
1 tbsp olive oil
1 carrot, diced
1⁄2 onion, diced
1 tsp chopped garlic
1 tsp chopped ginger
2 tsp curry powder
1 tsp honey
1 tbsp flour
400ml chicken stock
It is the ultimate comforting meal for when you want a bold, crunchy, and satisfying lunch tucked inside a soft flatbread.
or vegan?See Swaps
& Variations
Method
To make the sauce, dice the carrot and onion, then add 1⁄2 tbsp oil to a saucepan and bring to a medium heat.
Add the carrot and onion and saute until the onion is translucent.
Add the garlic, ginger, and curry powder to the pan and cook for 1 minute until fragrant. Add the flour and remaining 1⁄2 tbsp oil, mix well and allow this to cook for 1-2 minutes.
Add the honey and slowly pour in the stock while mixing. Allow the sauce to simmer for 5-10 minutes until the carrots are soft and the sauce has thickened.
Remove from the heat and allow it to cool down for a few minutes before blending into a smooth sauce.
To prepare the chicken, place a chicken breast between two sheets of cling film and beat until the cutlet is an even thickness.
Prepare the coating in three shallow bowls. Crack the egg into the first bowl, add 1 tsp soy sauce and a pinch of pepper then whisk.
Add flour to the second bowl and season with salt and pepper.
Add the panko to the final bowl.
To bread the chicken, first dip into the beaten egg, shake off the excess and place into the flour, coat well then transfer back into the beaten egg and finally into the panko. Ensure every part of the chicken is well coated in the panko.
To fry the chicken, heat the oil to 170°C. Carefully lower the chicken into the oil, fry for approx 8 minutes, flipping halfway or until golden brown and cooked through, then drain on kitchen paper. If needed, reheat the katsu sauce in a saucepan.
Take a Deli Kitchen Persian Flatbread and slice it in half to make both ends of the sandwich.
Add 1 tbsp to the base, top with shredded cabbage, one of the katsu chicken fillets, pour the katsu curry sauce over the top, add a generous layer of pickled red onions and top with the other piece of the Persian Flatbread.
Dietary Info
This recipe is Nut-Free. It is a high-protein, hearty option that delivers a brilliant balance of warm spices and fresh textures.
Why You'll Love This Recipe
The Perfect Crunch: Panko breadcrumbs provide a much lighter, crispier bite than standard breading.
Tear and Share: Our Persian Style Flatbread is designed to be torn and shared, making it a playful base for big sandwiches.
Zesty Balance: Pickled red onions and fresh cabbage cut through the rich katsu sauce for a bright finish.
Restaurant Quality: Enjoy the authentic flavors of a Japanese classic from the comfort of your own kitchen.
Practical Prep: The sauce can be made in advance, leaving you more time to focus on that golden chicken.
Key Ingredients
Deli Kitchen Persian Style Flatbreads: Perfectly baked and hand-stretched to hold all that saucy, crispy goodness together.
Panko Breadcrumbs: Essential for achieving that signature, bold katsu crunch.
Katsu Sauce: A nourishing blend of ginger, garlic, and curry powder blended into a smooth, aromatic sauce.
Pickled Red Onions: These add a beautiful pop of color and a tangy contrast to the savory chicken.
Serving Suggestions
Pair with a side of edamame or a simple miso soup for a complete feast.
Add a few slices of fresh chili if you want a bold, spicy kick.
Serve with extra katsu sauce on the side for dipping your flatbread edges.
Storage & Reheating
The katsu sauce can be stored in the fridge for up to three days and reheated gently. For the best sensory experience, cook the breaded chicken fresh to maintain its crunch. If you have leftovers, reheat the chicken in an air fryer or oven to keep the panko crispy before assembling your sandwich.
Brings a sense of adventure to your table
It is a wholesome, bold, and energetic way to turn a classic dish into a hands-on mealtime favorite!
👉 Tried this recipe? Share your creation with us on social media: we love seeing how you make Deli Kitchen part of your mealtimes!
Swaps & Variations
To boost the protein even further, ensure you use a generous chicken breast for each serving. For a smart swap, use Deli Kitchen Protein Wraps, which have 10g of protein per wrap, or try our Protein Folded Flatbreads for a delicious 13.5g of protein per flatbread.
