How to make Japanese Chicken Katsu Sando

Making Yuzu Kosho mayonnaise:

1. Add all the ingredients except the corn oil at this stage into a bowl. Whisk together to form a uniform mixture.

2. Slowly drizzle the corn oil into the mixture while whisking so that it incorporates well. Yuzu Kosho mayonnaise is ready.

Making the chicken sando:

1. Cut the chicken breast in the centre, such that the thickness is even.

2. Marinate it for 15 to 30 minutes in a mixture of sugar, salt, Japanese mayonnaise, soy sauce, oyster sauce, grated ginger and garlic.

3. Once the chicken has marinated, sprinkle it with all-purpose flour then coat it with panko breadcrumbs, and deep fry it till the chicken is cooked and the crust is golden in colour.

4. Toast the bread on both sides brushed with butter.

5. Spread Yuzu Kosho mayonnaise on one side of one of the bread slices, spread Teriyaki sauce on one side of the second slice of bread.

6. Place the fried chicken katsu on the bread, drizzle it with Teriyaki sauce, and the mixture of cabbage mix with chives. Drizzle with Yuzu Kosho mayonnaise and place the second slice of bread to form a sandwich.

7. Cut it into four and serve hot.

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