Sometimes, there is no substitution for boxed mixes. Chefs might tell you that everything is better when made from scratch, but if you’re cooking at home, there are just days when there isn’t enough time to buy all the ingredients, throw them together, and hope they taste great.
Japanese curry sauce is one of those things we wouldn’t dare touch. You can make a delicious dallas filipino restaurant homemade version, but we believe that a lot of the stuff found in Japanese groceries are already so darn good. Their bottled sauces, junk food/snacks, and even frozen goods, are tough to beat. This recipe pushes your curry box a little further by turning it into a less traditional sandwich, dredging the brown sauce over our favorite recipe for fried chicken. Things will get messy, but we urge you to eat this without caution.
- Serves: 4
- Active time: 1 hr
- Total time: 1 hr
- Difficulty: Medium
- 4 chicken breasts
- Salt and pepper, to taste
- 1 cup flour
- ½ cup rice flour
- ½ tbsp. cayenne pepper
- 2 eggs, beaten
- ½ cup heavy cream
- ¼ cup water
- 2 cups panko breadcrumbs
- Oil, for frying
Katsu Curry Sauce
- 1 box S&B Japanese curry
Katsu Curry Sandwich
- 4 burger buns, buttered and toasted
- 1 cup shredded cabbage
- Take chicken breasts and butterfly, creating large, flat pieces.
- Lay one piece flat inside a plastic bag and pound until even, about ½ inch thick.
- Repeat with the remaining chicken.
- Dry the pieces of chicken with paper towels.
- Season chicken with salt and pepper on both sides and set aside.
- Prepare three bowls for dredging.
- In one bowl, stir together the flour, rice flour, cayenne pepper, salt, and pepper.
- In the second bowl, stir together eggs, water, and heavy cream.
- Place panko breadcrumbs in third bowl.
- Take a piece of chicken and cover in flour mixture, then dip into the egg mixture, and then the breadcrumbs.
- Repeat with remaining chicken and set aside on a rack for 10 minutes.
- While chicken is resting, preheat oil to 350F.
- When oil is heated, fry each piece of chicken until golden brown and crispy, about 8 minutes.
- Drain on a cooling rack or on paper towels.
- While chicken is frying, prepare curry sauce according to package instructions.
- Set aside.
- To assemble the sandwiches, dip each piece of fried chicken in the curry sauce, then drain the excess.
- Place the chicken in the buttered and toasted buns, top with shredded cabbage and top half of the buns, then serve.