Crispy Chicken Sando

Crispy Chicken Sando

Amazing sandwich that takes you to the vibrant backstreets of Tokyo.


Number of portions
  • 400 g red cabbage, shredded

  • 10 chicken breasts, cut in halves

  • 4 tbsp Santa Maria Wasabi Sesame

  • 200 ml corn starch

  • 3 eggs

  • 400 g panko crumbs

  • 300 ml rape seed oil

  • 50 g butter

  • 20 slices of white bread

  • 250 ml mayonnaise

  • 150 ml Santa Maria Korean BBQ Sauce

How to prepare

  1. Shred the cabbage as thin as possible. Put it in cold water and set aside in the fridge. Then drain and dry the cabbage right before use.

  2. Cut the chicken breasts in halves lengthwise and pound them lightly. Season with Wasabi Sesame on both sides.

  3. Batter the seasoned chicken slices first in corn starch, then in beaten egg and finally in panko crumbs. Let the battered chicken slices rest for a couple of minutes.

  4. Heat a pan with oil and fry the chicken on both sides, until it is golden. Or deep fry them.

  5. Butter the slices of bread to prevent them from getting soggy. Mix Korean BBQ sauce with mayonnaise and spread on the buttered slices of bread.

  6. Add drained and dried cabbage on one of the bread slices. Then add the fried chicken and put the other bread slice on top. Finally, add some weight on the sandwiches for 1–2 minutes before cutting them into halves and trimming the edges.

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