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ImpossibleTM Chicken Patty Katsu Sandwich RECIPE

Chef J Michael Melton
by
Impossible™ Chicken Patty Katsu Sandwich with napa cabbage slaw and curry mayo on a burger bun, served with a cucumber salad.
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  • 2Servings
  • Not Too Tricky
  • 15Ingredients
  • 20 minPreparation
  • 20 minCooking
  • 40 Total TimeTotal Time

While this recipe is easy to make, the result has LAYERS. This Impossible™ Chicken Patty Katsu Sandwich Recipe is crunchy yet tender. Sweet yet tangy. Fresh yet comfort food-y—and best of all, it’s ultra crispy delicious.

Katsu is a popular Japanese comfort food; traditionally, it’s a dish of fried chicken made with panko bread crumbs. It is generally served with shredded cabbage. And what better starting point for a sandwich? Our incredibly chicken-y Impossible™ Chicken Patties Made From Plants are perfect for a plant-based version.

While the patties are baking, throw together a quick slaw of shredded cabbage, daikon, carrots, and a lime-vinegar-tamari vinaigrette. Cilantro gives the slaw a bright, citrus flavor. (If cilantro tastes like soap to you, we’re sorry, and also you might want to leave it out.) The creamy curry mayo and soft, toasted bun bring this whole dish together beautifully. (Extra credit for using Japanese milk bread for this recipe!)

Enjoy!

15 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 2 Impossible™ Chicken Patties Made From Plants
  • 2 Burger Buns, toasted, or sliced Milk Bread
  • 1 Cup Napa Cabbage, shredded
  • 1/4 Cup Carrot, Shaved Thin With A Vegetable Peeler
  • 2 Tablespoons Cilantro, finely chopped
  • 1/2 Green Onion, chopped
  • 1 1/2 Teaspoons Seasoned Rice Vinegar
  • 1/2 Teaspoon Toasted Sesame Oil
  • 3/4 Teaspoon Sesame Seeds
  • 1/2 Teaspoon Tamari or Soy Sauce
  • 1 1/2 Teaspoons agave
  • Juice of Half a Lime
  • 1/4 Teaspoon Kosher Salt
  • 1/4 Cup Mayo or plant-based mayo
  • 1 1/2 Teaspoons Japanese Curry Powder
4 steps
  1. Make the Slaw

    Combine napa cabbage, daikon, carrot, cilantro, and green onion in a bowl. Combine rice vinegar, toasted sesame oil, sesame seeds, Tamari or soy sauce, agave, lime juice, and salt in a bowl. Mix until well incorporated and set aside. Mix the vinaigrette into the slaw. Allow to sit for 30 minutes.

  2. Mix the Mayo

    Combine mayo or plant-based mayo and curry powder to make the curry mayo.

  3. Bake the Impossible Chicken Patties

    Preheat oven to 400°F. Place frozen patties evenly across a parchment-lined baking sheet. Bake for 20 minutes total, flipping patty over halfway through baking. Toast your buns cut side up for the last 5 minutes of baking time in the oven. Use untoasted sliced Japanese milk bread with the crust removed for a more traditional version of this sandwich!

  4. Build Your sandwiches

    Spread the bottom bun with curry mayo, add the Impossible Chicken Patty, top with slaw and bun and more curry mayo if desired, and dig in!

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