Chicken Katsu Sandwich

These Chicken Katsu Sandwiches are ultra crispy and super delicious. Better still, they couldn’t be easier to make!

There’s nothing better than golden crunchy chicken wedged between soft fluffy slices of bread. The contrast in texture is heavenly. Sure, Chicken Katsu is great, but Chicken Katsu sandwiches are MUCH better 😛 If you’ve never tried your hand at making Katsu before you’re in for a treat! Follow me…

Chicken Katsu

For Katsu sandwiches I’ll usually opt for chicken breast. When it comes to prepping the chicken you’ve got two options: butterflying/halving the chicken or pounding the chicken. If you just bread the chicken right away not only will it cook unevenly, but it’ll be way too thick to put in a sandwich, especially dainty ones like these. By halving or pounding the chicken you even out the chicken, which not only means it’ll cook quicker (because it’s thinner) but also means it’ll cook more evenly.

If you halve the chicken breast you get the bonus of 2 for the price of 1, but I usually opt for pounding. I find this tenderizes the chicken and it’s also a great stress reliever! To pound the chicken all you need is cling film and a rolling pin, mallet or even a heavy pot.

Can I use Chicken Thigh?

You sure can! It’s very difficult to butterfly thighs, so you’ll want to pound them. In all cases whether it’s breast or thigh you’re using just make sure it’s boneless/skinless meat you’re using.

Process shots: lay chicken on chopping board (photo 1), lay over cling film (photo 2), pound until even thickness (photo 3), remove cling film (photo 4).

How to make Chicken Katsu

When it comes to making the Katsu it’s a pretty straight forward process.

Dredging the Chicken

Nobody enjoys dredging, but it’s the price you gotta pay for crispy chicken! Here we’re going from flour to egg to breadcrumbs. Important you season the flour and breadcrumbs, something that is often forgotten. You may also find it easier (and cleaner) to designate a ‘wet hand’ and ‘dry hand’. If find this reduces mess if you’ve only got one hand dunking in the egg!

Panko Breadcrumbs

Panko is a must for Katsu. Panko breadcrumbs are Japanese breadcrumbs which are big and airy, meaning they turn the chicken ultra crunchy. Fine or fresh breadcrumbs just don’t compare!

Shallow Frying

Chicken Katsu is great because you can get away with shallow frying instead of deep frying. Because the cutlets are nice and thin/even you just need enough oil to reach about half way up the chicken.

Process shots: dredge chicken in flour (photo 1), dredge through egg (photo 2), coat in Panko (photo 3), add to hot oil (photo 4), fry both sides until golden (photo 5), rest on wire rack and repeat (photo 6).

Chicken Katsu Sandwich

Alright Katsu out the way, let’s talk sandwich. Here’s what you’ll need:

Chicken Katsu Sandwich Ingredients

• Bread – Milk bread is traditional, but any thick, soft white bread will work just fine.
• Cabbage – Shred this on a mandoline or with a cabbage shredder. You can slice it, just try and get it as fine as you can.
• Mayo – Kewpie is the traditional Japanese mayo (it’s so delicious) so use that if you can. If not then regular full fat mayo will be fine.
• Tonkatsu – This is a Japanese BBQ/Worcestershire style sauce. Another essential for Chicken Katsu.

Process shots: spread bread with mayo (photo 1), add cabbage (photo 2), drizzle with Tonkatsu (photo 3), add Katsu (photo 4), drizzle with Tonkatsu (photo 5), add bread (photo 6), slice off crusts (photo 7), divide into 3 (photo 8).

Serving Chicken Katsu Sandwiches

You’ll see I’ve taken off the crusts and made finger sandwiches. After speaking with my sister in-law (who happens to be Japanese) she mentioned it’s traditional and quite courteous to slice off the crusts when serving sandwiches. Also Katsu Sandos (Katsu Sandwiches) tend to be served as finger sandwiches.

In reality though you can serve them how you fancy! As finger sandwiches they make awesome party food or a neat little lunch for the kids. And by kids I mean adults and by little I mean the entire batch 🤣

Alrighty, let’s tuck into the full recipe for these Katsu Sandwiches shall we?!

How to make a Chicken Katsu Sandwich (Full Recipe & Video)

Chicken Katsu Sandwich (Katsu Sando)

These Chicken Katsu Sandwiches are ultra crispy and super delicious. Better still, they couldn't be easier to make!

5 from 3 votes

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Course: lunch

Cuisine: Japanese

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings (click & slide): 4 sandwiches

Calories per serving: 748kcal

Author: Chris

Cost per serving: £2 / $2.50

Equipment

• Large Deep Frying Pan & Tongs
• Sharp Knife & Chopping Board
• Rolling Pin or Mallet
• Cling Film
• 3 Shallow Medium Sized Bowls
• Cooling Rack & Paper Towels

Ingredients

• 8 slices of Thick White Bread (Milk Bread is traditional so use that if you can)
• 4x 5oz/150g Chicken Breasts (can sub thigh - see notes)
• 1 cup / 240ml Vegetable Oil, or as needed (can sub sunflower oil or other oil with high smoking point, not olive oil)
• 1 cup / 60g Panko Breadcrumbs (see notes)
• 1/4 cup / 30g Plain Flour
• 2 Eggs, beaten
• 1/2 White Cabbage, finely shredded (see notes)
• Tonkatsu Sauce, to serve (see notes)
• Kewpie Mayo, to serve (see notes)
• Salt & Black Pepper, as needed

Instructions

• Pound Chicken: Place chicken on a chopping board and lay over cling film (press down around edges of chicken to prevent moisture escaping). Pound with a rolling pin/mallet until the breast is even thickness. You want it fairly thin, but not so much it begins to break apart. Around 1/2" is fine.
• Dredge Chicken: Set up 3 bowls: 1st is flour with a hefty pinch of salt and pepper, 2nd is beaten egg and 3rd with Panko and a hefty pinch of salt and pepper. Dredge chicken in flour, then egg, then finish in Panko. Ensure the chicken is thoroughly coated, especially in the Panko.
• Fry Chicken: Heat up 1 cup oil over medium heat in a large skillet, or enough to cover just over half the chicken. You want the oil around 350F/180C (drop a few crumbs in to test if they rapidly bubble). Carefully place chicken in 2 breasts at a time and fry for 4-5mins on each side, or until golden on the outside and white through the centre. Place chicken on wire rack with paper towels underneath.
• Sandwich: Spread one side of all your slices of bread with mayonnaise. Top 4 of those slices with a handful of shredded cabbage, then drizzle with Tonkatsu sauce. Top with chicken, followed by another drizzle of Tonkatsu sauce and finish with another slice of bread (mayo side down).
• Serve: Slice off the crusts to create a neat square, then slice into thirds. Serve up and enjoy!

Quick Demo

Notes

a) Chicken - You can use thighs if you want, but you'll still want to pound them so they're even thickness. Also just make sure in both cases you're using skinless/boneless meat. If you want to easily double the recipe you can butterfly the breasts right through to make 8 even sized breasts (no need to pound).

b) Panko - These are Japanese breadcrumbs and traditional when making Katsu. They're really light and airy, meaning the chicken comes out extra crunchy. You'll find them in most supermarkets in the Asian section.

c) Tonkatsu - This is a Japanese BBQ/Worcestershire style sauce. Another essential for Chicken Katsu. You'll find it in Asian stores or online.

d) Mayo - This is a Japanese style mayo, which again you'll find in Asian stores or online. If you can't find this just use regular full fat mayo.

e) Cabbage - I use a cabbage shredder which gets the cabbage nice and fine. You could also use a mandoline, failing that just use a sharp knife to very finely slice. 

f) Calories - assuming half the flour is picked up by the chicken, all of the breadcrumbs (overestimate), 2 tsp oil per breast, 1.5 tbsp mayo and sauce per sandwich. Calories per sandwich:

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Nutrition:

Nutrition Facts

Chicken Katsu Sandwich (Katsu Sando)

Amount Per Serving

Calories 748 Calories from Fat 295

% Daily Value*

Fat 32.78g50%

Saturated Fat 11.929g75%

Trans Fat 0.063g

Polyunsaturated Fat 11.938g

Monounsaturated Fat 6.572g

Cholesterol 178mg59%

Sodium 1021mg44%

Potassium 606mg17%

Carbohydrates 63.38g21%

Fiber 3.4g14%

Sugar 14.1g16%

Protein 47.41g95%

Vitamin A 328IU7%

Vitamin C 5.1mg6%

Calcium 181mg18%

Iron 5.41mg30%

* Percent Daily Values are based on a 2000 calorie diet.

*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

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