Katsu Katch Me If You Can Sandwich is a vibrant and exciting fusion sandwich that takes the humble chicken katsu on a global flavor journey. Tender chicken cutlets, marinated in a sweet and savory Korean pear and gochujang blend, are transformed into crispy delights with a fragrant kaffir lime and sesame panko crust, then brushed with a rich and umami miso glaze. The result is a satisfying crunch that yields to juicy, flavorful chicken, each bite singing with a unique blend of sweet, spicy, and savory notes.

Nestled within toasted, pillowy rolls, this exceptional katsu is generously adorned with two distinct yet complementary sauces. A creamy black garlic and ginger aioli provides a deep, savory richness with a subtle zing, while a tangy tamarind curry tonkatsu sauce offers an unexpected and delightful twist, its sweet, sour, and warmly spiced profile adding layers of complexity. A refreshing and crunchy pickled green papaya slaw, bursting with bright acidity and fresh herbs, cuts through the richness, creating a perfect balance of flavors and textures. This sandwich is a true culinary adventure, a testament to the harmonious interplay of diverse influences that will leave your taste buds utterly thrilled.

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Katsu Katch Me If You Can Sandwich

Experience an extraordinary fusion sandwich featuring crispy chicken katsu marinated in a Korean pear and gochujang blend, coated in a fragrant kaffir lime and sesame panko crust. It's layered with a vibrant pickled green papaya slaw and two unique sauces: a savory black garlic and ginger aioli, and a tangy tamarind curry tonkatsu.

Course Main Course

Cuisine Asian Fusion, Fusion, Japanese, Korean

Keyword Asian, Chicken, Katsu, Sandwich, Slaw

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Servings 4

Author Chef Cameron

Ingredients

For the Chicken:

• 2 chicken breast boneless, skinless

For the Marinade:

• 1/2 Korean pear grated
• 2 Tbsp gochujang Korean chili paste
• 2 Tbsp soy sauce
• 2 Tbsp mirin sweet rice wine
• 1 Tbsp brown sugar
• 2 stalks lemongrass finely minced
• 2 cloves garlic minced
• 1 Tbsp fresh ginger grated
• 1 Tbsp yuzu juice or lime juice
• 1 tsp sesame oil
• 1/2 tsp black pepper

For the Miso Glaze:

• 1 Tbsp white or red miso paste
• 1 tsp mirin
• 1/2 tsp honey or brown sugar
• 1 tsp soy sauce
• 1 tsp ginger minced
• 1 tsp garlic minced

For the Kaffir Lime & Sesame Panko Coating:

• 1 cup panko breadcrumbs
• 2 kaffir lime leaves finely minced
• 1 Tbsp sesame seeds toasted

For the Breading:

• 1/2 cup all-purpose flour
• 2 large eggs beaten

For the Black Garlic & Ginger Aioli:

• 1/2 cup mayonnaise
• 2-3 cloves black garlic minced into a paste
• 1/2 Tbsp grated fresh ginger
• 1 tsp lime juice
• 1/2 tsp sesame oil optional
• Pinch of salt and pepper to taste

For the Tamarind Curry Tonkatsu Sauce:

• 1/4 cup ketchup
• 1 Tbsp tamarind paste
• 1/2 Tbsp soy sauce
• 1/2 Tbsp brown sugar
• 1/2 Tbsp mirin
• 1/2 tsp curry powder
• 1/4 tsp grated fresh ginger
• Pinch of garlic powder
• Pinch of cayenne pepper optional
• 1-2 Tbsp water or dashi if needed

For the Pickled Green Papaya:

• 1 green papaya remove seeds and shred or thinly slice
• 1 cup rice wine vinegar
• ½ cup water
• 2 Tbsp sugar
• 1 tsp salt

For the Pickled Green Papaya Slaw:

• 1/2 cup pickled green papaya shredded or thinly sliced, drained
• 1/2 cup green cabbage thinly shredded
• 1/4 cup carrots shredded
• 2 Tbsp scallions thinly sliced, green parts only
• 2 Tbsp fresh cilantro chopped

Slaw Dressing:

• 1 Tbsp lime juice
• 1/2 Tbsp rice vinegar
• 1/2 tsp honey
• 1/2 tsp sesame oil
• 1/4 tsp soy sauce
• pinch of salt and pepper

For Assembly:

• 2 sturdy sandwich rolls brioche, ciabatta, or your preference, split and lightly toasted
• Optional: Butter for toasting the rolls

Instructions

Prepare the Chicken Cutlets & Marinade:

• Slice each chicken breast horizontally into two thinner cutlets. Gently pound the cutlets between two pieces of plastic wrap to slightly tenderize them and ensure even cooking.
• Season the chicken cutlets lightly with salt and pepper.
• Whisk together all the marinade ingredients (grated pear, gochujang, soy sauce, mirin, brown sugar, minced lemongrass and garlic, grated ginger, yuzu/lime juice, sesame oil, black pepper).
• Marinate the chicken cutlets in a resealable bag or shallow dish for at least 30 minutes or up to 2 hours in the refrigerator.

Prepare the Pickled Green Papaya (Make Ahead):

• Peel the green papaya and remove the seeds. Shred or thinly slice the green papaya.
• In a saucepan, combine the rice wine vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar and salt are dissolved.
• Remove the brine from the heat and let it cool slightly.
• Pack the shredded or sliced green papaya into a clean jar. Pour the slightly cooled brine over the papaya, ensuring it is fully submerged.
• Let it cool completely, then seal the jar and refrigerate for at least 1 hour, or preferably overnight, to allow the papaya to pickle.
• Drain before using in the slaw.

Prepare the Kaffir Lime & Sesame Panko Coating:

• In a shallow dish, mix together the panko breadcrumbs, finely minced kaffir lime leaves, and toasted sesame seeds.

Prepare the Breading:

• Set up a breading station with the all-purpose flour and beaten eggs in separate shallow dishes.

Prepare the Miso Glaze:

• In a small saucepan, whisk together the miso paste, mirin, soy sauce, honey (if using), and ginger (if using).
• Add water or dashi a teaspoon at a time, stirring constantly, until you reach a glaze consistency that coats the back of a spoon.
• Heat the glaze over low heat, stirring occasionally, until it is smooth and slightly thickened. Do not boil. Keep warm.

Cook the Chicken Katsu:

• Gently pat the marinated chicken cutlets lightly with paper towels if they are overly wet from the marinade.
• Dredge each cutlet in the flour, then dip in the beaten eggs, and finally coat thoroughly with the panko mixture.
• Heat about ½ inch of neutral oil in a clean skillet over medium-high heat (around 350-375°F or 175-190°C).
• Carefully place the breaded chicken cutlets in the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach at least 165°F (74°C).
• Remove the katsu from the skillet and place on a wire rack to drain excess oil.
• While the katsu is still hot, use a pastry brush to generously coat both sides with the prepared miso glaze.

Prepare the Black Garlic & Ginger Aioli:

• In a small bowl, whisk together the mayonnaise, minced black garlic paste, grated ginger, and lime juice. Stir in the sesame oil (if using).
• Season with salt and pepper to taste.
• Mix well until everything is evenly incorporated. Refrigerate until ready to assemble.

Prepare the Tamarind Curry Tonkatsu Sauce:

• In a small saucepan, combine the ketchup, tamarind paste, soy sauce, brown sugar, mirin, curry powder, grated fresh ginger, garlic powder, and cayenne pepper (if using).
• Heat over low heat, stirring constantly, until the sugar is dissolved and the sauce is well combined and slightly thickened.
• Taste and adjust seasoning. Thin with a little water or dashi if needed. Let cool.

Prepare the Slaw:

• Prepare the pickled green papaya according to the instructions above. Drain before using.
• In a bowl, combine the pickled green papaya, shredded green cabbage, shredded carrots, sliced scallions, and chopped cilantro.
• Whisk together the slaw dressing ingredients (lime juice, rice vinegar, honey, sesame oil, soy sauce, salt, pepper) and toss gently with the slaw.

Assemble the Sandwich:

• Lightly toast the split sandwich rolls. You can spread a little butter on them before toasting if desired.
• Spread a generous amount of the Black Garlic & Ginger Aioli on the top bun.
• Spread a generous amount of the Tamarind Curry Tonkatsu Sauce on the bottom bun.
• Place the crispy Chicken Katsu on the bottom bun.
• Top with a generous amount of the Pickled Green Papaya Slaw.
• Place the top bun over the slaw and gently press down. Slice the sandwich in half (optional) and serve immediately.

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