Chicken Katsu Sandwich Japanese

The Chicken Katsu Sandwich is my answer to those dreamy cravings for comfort food with just the right amount of crunch and zest. Inspired by Japanese flavors but tailored for the everyday cook, this sandwich features juicy, crispy chicken tucked into pillowy bread, finished with creamy mayonnaise and crisp vegetables for the perfect bite every time.

My family asks for Chicken Katsu sandwiches on every rainy day. The first time I made these, the crunch had everyone gathered at the kitchen counter, begging for seconds before I had finished assembling the first.

Ingredients

• Chicken breasts: select plump, fresh meat that stays moist after frying
• Salt and black pepper: simple seasonings that bring out natural flavor
• All-purpose flour: allows the coating to stick well
• Eggs: help panko crumbs adhere for that essential crispness
• Panko breadcrumbs: use Japanese-style for a light extra crunchy texture
• Vegetable oil: choose a neutral, high-heat oil for safe frying
• Brioche or milk bread buns: opt for soft, slightly sweet bread for the most authentic experience
• Shredded green cabbage: brings a crisp cool contrast to the warm chicken
• Japanese mayonnaise: Kewpie is richer and more flavorful than regular mayonnaise
• Tonkatsu sauce: seek the original if possible or make your own if needed
• Cucumber and tomato: pick produce that is firm and juicy for freshness

Instructions

Prepare the Chicken:

Begin by slicing each chicken breast in half horizontally to create thinner cutlets. Gently pound each cutlet to about half an inch thick so they cook quickly and evenly. Sprinkle both sides with salt and black pepper for simple seasoning that carries the flavor through every bite.

Dredging Station:

Set up three shallow bowls: the first with flour, the second with lightly beaten eggs, and the third with panko breadcrumbs. Coat each chicken cutlet in flour, ensuring a light even layer, then dip it into the beaten eggs making sure it is fully coated, and finally press it into the panko breadcrumbs for a thick, crunchy breading.

Frying the Cutlets:

Pour vegetable oil into a large skillet until it is about half an inch deep and heat it over medium-high. When the oil begins to shimmer, gently add the chicken cutlets. Fry them in batches for about two to three minutes per side until they develop a deep golden crust and are cooked through. Drain on paper towels to remove excess oil and keep the coating crunchy.

Preparing the Buns:

Lightly toast your brioche or milk bread buns. Toasting adds subtle flavor and helps the bread hold up against the juicy fillings.

Assembling the Sandwiches:

Generously spread Japanese mayonnaise onto the bottom half of each bun. Layer on a mound of finely shredded cabbage followed by cucumber and tomato slices for crunch and freshness.

Adding the Chicken Katsu:

Place a hot crispy chicken katsu cutlet on each prepared bun. Drizzle with tonkatsu sauce to infuse every mouthful with a perfectly balanced sweet-savory tang.

Finish and Serve:

Top each sandwich with the remaining bun and serve immediately for the best crispy texture.

Save

The panko is what makes this sandwich unforgettably crisp each time. I love the way the kitchen smells as the chicken fries and my kids always reach for the extra pickles while I toast the buns.

Storage Tips

Store any leftover chicken katsu wrapped in paper towels inside an airtight container in the refrigerator for up to two days. Reheat it in the oven or air fryer to preserve the crunchy coating. If you want to save the assembled sandwiches, keep the vegetables and sauce separate to avoid sogginess. The bread is best toasted just before serving to maintain its texture.

Ingredient Substitutions

You can swap chicken for turkey cutlets if needed or use pork for a more traditional katsu. If Kewpie mayonnaise is unavailable, regular mayonnaise with a squeeze of lemon works as a quick substitute. For the sauce, you can mix ketchup with Worcestershire and a dash of soy sauce to capture that umami-rich taste.

Serving Suggestions

Serve Chicken Katsu Sandwiches with pickled ginger for a sharp counterpoint or a handful of crunchy potato chips for classic comfort. Japanese-style potato salad also pairs beautifully on the side. I love to slice the sandwiches and serve them as party sliders they never last long at gatherings.

Save

One lesson I always come back to is letting the fried cutlets rest briefly on a rack instead of paper towels if possible as this keeps every bite crisp right to the last crumb

Common Questions

→ How do you get crispy chicken for a katsu sandwich?

Use panko breadcrumbs and fry the cutlets at medium-high heat until golden brown on both sides. Ensure oil is hot enough before frying.

→ Which bread works best for this sandwich?

Brioche or Japanese milk bread offer softness and a light sweetness, perfectly complementing the savory chicken and sauces.

→ What toppings enhance the sandwich?

Shredded cabbage provides crunch; sliced cucumber and tomato add freshness. Pickled ginger or a slice of cheese can add extra flavor and texture.

→ Is there a sauce alternative if I don't have tonkatsu sauce?

Mix ketchup, Worcestershire sauce, and soy sauce for a simple substitute with similar sweet and tangy notes.

→ Can I prepare the cutlets in advance?

Yes, bread the cutlets ahead of time and refrigerate. Fry just before serving to maintain their crispiness and texture.