Chicken Katsu Sandwich (Katsu Sando)
These Chicken Katsu Sandwiches are ultra crispy and super delicious. Better still, they couldn't be easier to make!
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Servings (click & slide): 4 sandwiches
Calories per serving: 748kcal
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:
Your Private Notes:
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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