Chicken 65 Katsu Sandwich
Ingredients
- Chicken breast 1 piece (About 150-200g)
- 1 tbsp ginger garlic paste
- 1 tsp black pepper
- 1 tsp garam masala
- 1 tsp chilli power
- 1 tsp coriander powder
- 1/2 tsp tumeric
- 5-6 curry leaves
- 10ml lemon juice
- Corn flour
- Water
- Panko breadcrumbs
- 3 slices of garlic cloves
- 2 chopped green chillies
- Milk bread
- Mint sauce
- Aioli
- Iceberge lettuce
- Red onion
- A slice of smoked cheddar cheese (optional)
Method
- Marinate a chicken breast with 1 tbsp ginger-garlic paste, 1 tsp black pepper, 1 tsp garam masala, 1 tsp chili powder, 1 tsp coriander powder, 1/2 tsp turmeric, 5-6 curry leaves, and 10ml lemon juice. Allow the chicken to marinate for at least 30 minutes.
- Prepare a wet batter using corn flour, water, and the same spices used for the marinade. Dip the marinated chicken breast in the batter and then coat it in panko breadcrumbs.
- Fry the crumbed chicken until golden brown and cooked through. Set aside on a paper towel to drain.
- Make the garlic chili oil by frying 3 sliced garlic cloves, 2 chopped green chilies, and 5-6 curry leaves in oil until fragrant.
- Toast the milk bread until golden.
- Assemble the sandwich: Spread coriander mint sauce and aioli on the toasted milk bread. Add a layer of iceberg lettuce, the katsu chicken, garlic chili oil, pickled red onion, and a slice of smoked cheddar cheese (optional). Close the sandwich and serve immediately.
