Chicken Katsu Sando with Jack & the Giant Pale Ale

Get ready to make the best sandwich you've ever had! Jack Black Ambassador, Chef Ollie, put together a delicious recipe from his new cookbook to pair perfectly with our latest limited release; Jack & the Giant Pale Ale. Check out the recipe below, visit our Insta to see the reel and order your Jack & the Giant here. If you'd like to find out more about this brew, check out our Journal post. This one's a bit of a cult classic so it sells out fast - make sure not to miss it!

 Chicken Katsu Sando

(Serves 4)

Ingredients:

2 kinless chicken breast fillets 

1 cup cake flour

1⁄2 cup cornflour

1 cup water

2 cups panko crumbs

2 Tbsp toasted sesame seeds, plus extra to serve

Salt and white pepper to taste 

Vegetable oil to shallow-fry

2 Tbsp Japanese-style mayonnaise (Kewpie)

1 tsp dijon mustard

2 tsp rice vinegar

1⁄2 head iceberg lettuce, shredded 

3 spring onions, thinly sliced

8 thick slices soft white bread, crusts removed

TONKATSU SAUCE

1⁄4 cup Worcestershire sauce 

1⁄4 cup tomato sauce

2 Tbsp oyster sauce

2 Tbsp white sugar

1 tsp dijon mustard

1. Halve the chicken breast fillets lengthways so you have 4 thinner breast portions. Pound each between 2 pieces of clingfilm to a thickness of 5 mm.

2. Place the cake flour in a wide shallow bowl. Whisk the cornflour and water in another wide shallow bowl. Mix the panko crumbs and toasted sesame seeds on a tray and season to taste.

3. Coat each chicken piece in the flour, then in the cornflour slurry and lastly in the seasoned crumbs, pressing it into the crumbs so they stick.

4. Heat 2 cm vegetable oil in a frying pan over medium–high heat until shimmering, then shallow-fry the chicken in batches for 1–2 minutes a side, turning once, until golden brown and cooked through (be careful, hot oil spits). Drain on paper towel.

5. Whisk the mayonnaise, mustard and rice vinegar in a mixing bowl until smooth. Toss in the iceberg lettuce and spring onions, season with salt and pepper, and mix.

6. To make the tonkatsu sauce, mix all the ingredients until the sugar has dissolved.

7. Spread 4 bread slices with tonkatsu sauce. Top each with a piece of fried chicken, then with some dressed lettuce. Drizzle over some more tonkatsu sauce and close the sandwiches with the remaining bread slices. Slice into fingers or serve whole. Crack open that ice-cold Jack & the Giant and enjoy.