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Chicken Katsu Sando Recipe

Japanese · Main course · 27 min total

A Japanese-style crispy chicken cutlet sandwich with tangy tonkatsu sauce and shredded cabbage, perfect for lunch or a quick dinner.

Ingredients

• 2 boneless, skinless chicken thighs (about 6 oz each)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour
• 1 large egg, beaten
• 1/2 cup panko breadcrumbs
• Vegetable oil, for frying
• 4 slices shokupan or soft white bread, crusts optional
• 1/2 cup finely shredded green cabbage
• 2 tablespoons tonkatsu sauce
• 1 tablespoon mayonnaise (Japanese mayo preferred)

Instructions

1. Place chicken thighs between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Season both sides with salt and pepper.
2. Set up breading station: flour in a shallow dish, beaten egg in another, and panko in a third. Dredge each chicken thigh in flour, shaking off excess, then dip in egg, then coat with panko, pressing gently to adhere.
3. Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat to 350°F (175°C). Fry chicken until golden brown and cooked through, about 3-4 minutes per side. Transfer to a wire rack to drain.
4. Lightly toast the bread slices. Spread mayonnaise on two slices and tonkatsu sauce on the other two.
5. Place a chicken cutlet on the sauce-side bread, top with shredded cabbage, then close with the mayo-side bread. Press gently, slice in half diagonally, and serve immediately.

Tips

• For extra crunch, use fresh panko and avoid overcrowding the pan.
• Substitute chicken breast for a leaner option; adjust cooking time as needed.
• Serve with extra tonkatsu sauce for dipping.

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