Chicken Katsu Sandwich
This Chicken Katsu Sandwich is insanely delicious, made with gluten-free crispy crusted chicken, quick-pickled vegetables, avocado, and a sweet-spicy mayo that ties everything together between toasted gluten-free sourdough.
Servings: 4 Servings
Calories: 648kcal
Ingredients
- 8 Slices Gluten Free Sourdough
- 4 Chicken Thighs 1 pound
Katsu Chicken Crust
- 2 Cups Gluten Free Bread Crumbs
- 1 Tablespoon Sesame Seeds
- 1 Teaspoon Salt
- 2 Tablespoons Olive Oil for cooking
Chicken Marinade
- 1 Cup Tamari or gluten free soy sauce
- 1 Tablespoon Garlic
- ½ Cup Cilantro chopped
- ½ Cup Green Onions chopped
- 1 Teaspoon Sesame Oil
Sweet & Spicy Mayo
- ¼ Cup Avocado Mayo
- 1 Tablespoon Sriracha
- 1 Tablespoon Tamari
- 1 Tablespoon Honey
- 1 Lime juiced
Pickled Veggies
- 1 Cucumber
- 2 Carrots
- 1 Red Onion
- 1 Bell Pepper
- 1 Cup Rice Vinegar
Toppings
- 2 Avocados
- Chili Crisp
Instructions
- In a medium bowl, whisk together tamari, minced garlic, chopped cilantro, sliced green onions, and sesame oil. Add 4 chicken thighs, coat thoroughly, cover, and refrigerate for 1-4 hours.
- Thinly slice the cucumber, carrots, red onion, and bell pepper. Place in a jar & pour the rice vinegar over, add a pinch of salt, and set aside. Cut the avocados as well. For the spicy mayo, whisk together the avocado mayo, sriracha, tamari, honey, and lime juice.
- Combine the gluten-free breadcrumbs with salt & sesame seeds. Remove the chicken from the marinade, letting the excess drip off. Press each piece into breadcrumbs, coating evenly. Heat 2-3 tablespoons avocado oil in a skillet over medium heat. Once it's hot, pan-sear the chicken 4-5 minutes per side until golden and 165°F internally.
- Toast 8 slices of gluten-free bread & spread the spicy mayo on the toasted bread. Layer pickled vegetables (shaken off excess liquid), crispy chicken, avocado slices, and drizzle with chili crisp. Top with the other piece of bread, and slice the sandwich in half.
Notes
- Press the Breadcrumbs Firmly: Really push the crumbs into the chicken. This creates a coating that stays in place and gets crispy while cooking.
- Use Medium Heat, Not High: If the pan is too hot, the outside crust of the chicken burns before the inside cooks. Medium heat gives a perfect golden crust and juicy interior.
- Let Chicken Rest 3-4 Minutes: This allows the juices to redistribute after cooking.
- Assemble Right Before Eating: Don't assemble ahead of time, or the sandwich will get soggy.
Nutrition
Calories: 648kcal | Carbohydrates: 72g | Protein: 29g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 4284mg | Potassium: 1250mg | Fiber: 11g | Sugar: 12g | Vitamin A: 6592IU | Vitamin C: 65mg | Calcium: 92mg | Iron: 4mg
