Jamaican Jerk Katsu Chicken Sandwich

Chef Christian Gill

Servings

4

Prep Time

20 minutes

Cook Time

10 minutes

Cuisine

Asian

Category

Sandwiches

Hit a katsu sando with crispy jerk-spiced chicken, sticky-sweet Jamaican Jerk tonkatsu sauce, cold shaved cabbage, Duke’s mayo, and pillowy Japanese milk bread holding the whole beautiful mess together because restraint has never made a better sandwich.

Jamaican Jerk Katsu Chicken Sandwich

Ingredients

  • 2 boneless, skinless chicken breasts, filleted into 4 cutlets

  • 3 cups finely shaved green cabbage

  • 8 slices Japanese milk bread

  • Duke’s Mayonnaise, to taste

  • Kosher salt, as needed

  • ⅔ cup ketchup

  • 3 tablespoons packed dark brown sugar

  • 2 tablespoons Worcestershire sauce

  • 1 tablespoon soy sauce

  • 2 teaspoons mirin

  • 1 tbsp Jamaican Jerk Seasoning

  • 2 cups all-purpose flour

  • 1 tablespoon Jamaican Jerk Seasoning

  • 4 large eggs, whisked

  • 3 cups panko breadcrumbs

  • 1 gallon neutral frying oil, or enough for deep frying

Directions

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    1. In a small bowl, whisk together the ketchup, dark brown sugar, Worcestershire sauce, soy sauce, mirin, and Jamaican Jerk Seasoning until smooth. Set aside until ready to assemble the sandwiches.

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    1. Slice each chicken breast horizontally to create 4 cutlets total. Pound each cutlet to an even thickness so it cooks quickly and uniformly.

    2. Lightly season both sides with kosher salt. Let the chicken rest for 10 minutes.

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    1. Combine the flour and 1 tablespoon Jamaican Jerk Seasoning in a shallow bowl.

    2. Place the whisked eggs in a second bowl and the panko in a third.

    3. Coat each chicken cutlet thoroughly in the seasoned flour, shaking off the excess.

    4. Dip into the egg, allowing the excess to drip away.

    5. Press firmly into the panko, making sure the chicken is completely and evenly coated.

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    1. Preheat the frying oil to 360°F.

    2. Fry the chicken cutlets for approximately 2–3 minutes, depending on thickness, until deeply golden, crisp, and cooked to a safe internal temperature of 165°F.

    3. Remove from the oil and transfer to a wire rack. Rest for about 5 minutes before building the sandwiches.

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    1. Spread a generous layer of Duke’s mayonnaise over one side of each slice of Japanese milk bread.

    2. Place one crispy jerk katsu cutlet onto four slices of bread. Spoon or brush generously with the Jamaican Jerk Tonkatsu Sauce.

    3. Top each with a mound of finely shaved green cabbage.

    4. Close with the remaining slices of milk bread, mayo-side down.

    5. Gently press, slice in half, and serve immediately.
    Recipe Products
    Blend

    Jamaican Jerk Caribbean Seasoning

    Key Ingredients

    Nutmeg, Coriander, Cumin, Clove, Jalapeno Powder