Chicken Katsu Sandwich
The combination of crispy, golden breaded chicken, tangy pickled vegetables, creamy avocado, and bold sauces completely redefined what I thought a sandwich could be.
Ingredients
- 8 Slices Gluten Free Sourdough
- 4 Chicken Thighs
Katsu Chicken Crust
- 2 Cups Gluten Free Crumbs
- 1 Teaspoon Salt
Chicken Marinade
- 1 Cup Tamari or gluten free soy sauce
- 1 Tablespoon Garlic
- 1/2 Cup Cilantro chopped
- 1/2 Cup Green Onions chopped
- 1 Teaspoon Sesame Oil
Sweet & Spicy Mayo
- 1/4 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 Vinegar
Toppings
- 2 Avocados
- Chili Crisp
Instructions
- In a bowl, mix tamari, garlic, cilantro, green onions, and sesame oil. Add chicken thighs and coat evenly. Cover and marinate in the refrigerator for at least 1 hour.
- Thinly slice cucumber, carrots, red onion, and bell pepper. In a separate bowl, combine the vinegar and a pinch of salt. Add the vegetables, toss to coat, and set aside to pickle while preparing the other ingredients.
- In a small bowl, whisk together avocado mayo, sriracha, tamari, honey, and lime juice until smooth. Set aside.
- In a shallow dish, combine gluten-free crumbs and salt. Remove chicken from the marinade, shaking off excess, and coat thoroughly in the crumb mixture.
- Heat a skillet over medium heat with a few tablespoons of oil. Pan-sear the breaded chicken thighs for about 4-5 minutes per side, until golden brown and cooked through. Transfer to a plate lined with paper towels.
- Toast the slices of gluten-free sourdough bread. Slice the avocados and have the chili crisp ready.
- Spread sweet & spicy mayo on one side of each toasted bread slice. Layer the sandwich with avocado slices, chicken, pickled veggies, and a drizzle of chili crisp. Top with the second slice of bread. Slice the sandwich in half and serve immediately. Enjoy!