Curry Fried Chicken Sandwich
The ginger slaw and spicy golden curry cube makes this sandwich burst with flavor.
By Ethan ChlebowskiA katsu curry inspired fried chicken sandwich. Keeping Japanese curry cubes on hand is a cheat code: they can be rehydrated in minutes and add a saucy flavor boost to many foods.
Ethan Chlebowski
Ingredients
Fried chicken
- chicken breasts, butterflied1/2
- eggs1
- salta sprinkle
- floura handful
- panko breadcrumbsa handul
- neutral oilfor frying
Ginger slaw
- fresh ginger, grated2” knob
- purple cabbage, thinly sliced1/4
- apples1/4
- salta sprinkl
- mayonnaisea spoonful10 g
- sesame oila drizzle5 g
- sesame seedsa sprinkle2 g
Bun & quick curry sauce
- brioche buns1
- japanese curry cube, spicy1
- water, as needed
Method
Step 1: Prep the cabbage slaw
Thinly slice the cabbage and add it to a bowl with a generous sprinkle of salt. Massage the salt into the cabbage to help break it down. The salt will soften the cabbage and draw out some moisture.
Meanwhile, grate the ginger and apple on a box grater. Add it to the salted cabbage along with the mayo, sesame oil, and sesame seeds. Mix together and taste — it should be strongly flavored since it’s a topping for the sandwich. Adjust as needed.
Set aside.
Step 2: Prep the chicken & frying oil
Butterfly or pound out 1/2 a chicken breast into an even thickness. Sprinkle with salt on both sides.
- If time allows, you can salt the chicken ahead of time so it dry .
In a cast iron, dutch oven, or wok, add about 1/2 inch of neutral oil and begin heating over medium-low.
Step 3: Dredge the chicken
Add a spoonful of flour to the salted chicken. Pat the chicken to form a thin, even coating of flour. Shake off any excess.
- Scramble the egg into a wide bowl and then add a handful of panko breadcrumbs into another plate or container
Pass the floured chicken through the egg until well coated, then transfer the panko. Add more panko breadcrumbs as needed, and press them into the chicken. It should have a thick, even coating of breadcrumbs.
Step 4: Make the curry sauce
Add the curry cube and a splash of water into a sauce pan over medium heat. The water will dissolve the cube. Add more water if needed.
and the curry sauce until thickened into a gravy like consistency. If it gets too thick, add a splash of water to thin it back out. Turn off the heat.
Step 5: Fry the chicken & toast the bun
Once the oil has reached 350°F/176°C, gently lay in the breaded chicken away from you into the oil. for 2-3 minutes until the bottom side is golden brown, then flip.
Continue shallow frying the chicken (flipping as needed to evenly brown each side) until cooked through to at least 155°F/70°C.
While that goes, toast or warm the bun.
Step 6: Coat the chicken and assemble
Add the fried chicken to the curry saucepan and gently flip to evenly coat the breading in the sauce.
Add a handful of slaw to the bottom bun. Top with the sauced chicken patty. Close the sandwich and enjoy warm.
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