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…
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 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!
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 🤣
For another delicious Fried Chicken Sandwich check out my Spicy Chicken Sandwich!
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)
- Large Deep Frying Pan & Tongs
- Sharp Knife & Chopping Board
- Rolling Pin or Mallet
- Cling Film
- 3 Shallow Medium Sized Bowls
- Cooling Rack & Paper Towels
- 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
- 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!
If you loved this Chicken Katsu Recipe be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below!