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  • Recipes
  • Angelo Sato Katsu Sando with Tartare, Nanban Sauce and Shredded Cabbage
Angelo Sato Katsu Sando with Tartare, Nanban Sauce and Shredded Cabbage

By M&S Food
This indulgent Japanese-inspired katsu sando recipe by chef Angelo Sato, as seen on M&S’s Cooking with the Stars, is seriously more-ish. Layers of crisp chicken are topped with a rich homemade tartare, sweet-sour nanban…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

15 total
  • 100ml rice wine vinegar
  • 125ml light soy sauce
  • 100g sugar
  • 3 eggs, 1 beaten separately
  • 150g mayonnaise
  • ½ red onion, finely diced
  • 80g cornichons, finely chopped
  • 1 tsp wholegrain mustard
  • 10g flat-leaf parsley, finely chopped
  • 2 M&S Oakham Gold skinless and boneless chicken thigh fillets
  • 25g cornflour
  • 50g panko breadcrumbs
  • oil, for deep frying (or for spraying, if air-frying)
  • ¼ white cabbage, thinly sliced
  • 4 slices thick white super soft loaf, crusts removed if you like

Method

6 steps

  1. Step 1

    For the nanban sauce, add the rice wine vinegar, soy sauce and sugar to a pan over a low heat. Once dissolved, increase to a rapid simmer. Reduce until thickened and it coats the back of a spoon, for about 10 mins. If the sauce becomes too thick, thin out with a splash of water.

  2. Step 2

    Meanwhile, bring a medium pan of water to a boil. Once boiling, carefully lower in 2 of the eggs and simmer for 7 mins, then drain. Rinse under cold water and then peel.

  3. Step 3

    For the tartare sauce, once cooled, chop the boiled eggs and add to a mixing bowl with the mayonnaise, red onion, cornichons, mustard, flat-leaf parsley and season with salt and pepper.

  4. Step 4

    Trim the chicken thighs and remove any sinew. Add the cornflour, the beaten egg and the panko breadcrumbs to three separate bowls. Coat the chicken thighs in the cornflour, then the egg, then the breadcrumbs.

  5. Step 5

    If deep-frying, fill a deep, heavy-bottomed pan halfway with oil and heat to 180°C. If you don't have a thermometer, drop a small piece of bread into the oil; it should sizzle and rise to the surface. Deep-fry the chicken for 3 mins, until golden brown. Alternatively, heat an air fryer to 190°C. Spray the chicken thighs generously with oil and then air-fry for 15 mins, until golden brown and cooked through.

  6. Step 6

    Spread the tartare sauce onto one slice of bread. To the other slice, add the cabbage and nanban sauce. Put the chicken onto the cabbage and spoon over more nanban sauce. Press the two slices of bread together and then cut in half. Serve with the cut side facing up. Store any remaining tartare sauce in the fridge for 2-3 days.