How to Make a Katsu Sando at Home – Authentic Japanese Recipe

The Ultimate Crispy Chicken Katsu Sando from Japan

There’s something undeniably comforting about a sandwich that’s perfectly crisp on the outside, tender on the inside, and packed with rich, satisfying flavors. The Katsu Sando, a beloved Japanese sandwich, checks all those boxes. It’s simple “How to Make a Katsu Sando at Home”, yet indulgent. Crunchy, yet soft. Every bite feels like a warm hug, bringing together the irresistible crispness of breaded chicken, the creamy tang of Japanese mayo, and the delicate sweetness of soft, pillowy bread.

The first time I had a Chicken Katsu Sando, it wasn’t in a fancy café or a trendy restaurant. It was in a tiny Tokyo convenience store, tucked between neatly arranged bento boxes and onigiri. It was love at first bite—the contrast of textures, the balance of flavors, the sheer joy of something so humble yet so perfect. And today, I want to share that magic with you, so you can bring a little piece of Japan into your own kitchen.

What is a Katsu Sando?

A Katsu Sando is a Japanese sandwich that combines a crispy breaded cutlet (katsu) with soft, crustless milk bread (shokupan), usually dressed in a sweet and tangy tonkatsu sauce. Traditionally, it’s made with pork, but this chicken version is just as flavorful, a little lighter, and just as satisfying. The contrast between the crunchy, golden-brown chicken and the buttery-soft bread makes every bite an experience. And the best part? You don’t have to travel to Japan to enjoy it. You can make it right at home.

Ingredients for the Perfect Chicken Katsu Sando

For the Chicken Katsu

• 2 boneless, skinless chicken breasts (or thighs for extra juiciness)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder (optional, for extra flavor)
• 100g (¾ cup) all-purpose flour
• 2 large eggs, beaten
• 120g (1 cup) panko breadcrumbs
• Vegetable oil for frying (enough to shallow fry, about 250ml / 1 cup)

For the Sandwich

• 4 slices of soft white bread (Japanese milk bread, brioche, or any thick-cut soft bread)
• 2 tablespoons butter, softened
• 4 tablespoons tonkatsu sauce (Make your own with this easy recipe)
• 2 tablespoons Japanese Kewpie mayonnaise (or regular mayonnaise with a squeeze of lemon juice)
• 1 cup shredded cabbage (optional, but adds a fresh crunch)

Step-by-Step Guide to Making Chicken Katsu Sando

Prepare the Chicken

Start by gently pounding the chicken until it’s about 1.5 cm (½ inch) thick. This ensures even cooking and keeps the cutlet juicy. Season both sides with salt, black pepper, and a little garlic powder if you like extra flavor.

Bread the Chicken

Set up a breading station with three shallow bowls. One with flour, one with beaten eggs, and one with panko breadcrumbs. Coat each piece of chicken in flour, shaking off the excess. Dip it into the beaten eggs, making sure it’s fully covered. Finally, press it firmly into the panko breadcrumbs, ensuring an even, thick coating.

Fry Until Crispy & Golden

Heat about 250ml (1 cup) of vegetable oil in a frying pan over medium heat until it reaches 175°C (350°F). Carefully place the breaded chicken into the oil and let it fry for about 3-4 minutes per side, until it’s golden brown and crispy. Transfer it to a wire rack or a plate lined with paper towels to drain excess oil.

Assemble the Sandwich

While the chicken is resting, spread a light layer of butter on one side of each bread slice and toast them until golden. On two slices, spread a generous layer of Kewpie mayonnaise. On the other two, drizzle a good amount of tonkatsu sauce.

Place the crispy chicken cutlet on the mayo-covered bread. If using cabbage, add a handful on top of the chicken for a fresh, crunchy contrast. Place the other bread slice on top, sauce side down.

The Final Touch

Press the sandwich gently to help everything stick together. Using a sharp knife, trim off the crusts for that classic Katsu Sando look. Then, slice it into two neat halves, revealing the golden, crispy chicken inside.

Why This Sandwich is So Special

A Chicken Katsu Sando is more than just a sandwich—it’s a perfect balance of textures and flavors. The crispiness of the chicken, the softness of the bread, the richness of the mayo, and the tanginess of the tonkatsu sauce create something truly magical. It’s satisfying without being heavy, simple yet incredibly flavorful.

And it’s not just for lunch. This sandwich makes for a fantastic dinner, a quick meal on the go, or even a comforting late-night snack. If you’re a fan of crispy, golden chicken, you might also love Chicken Recipe, which pairs wonderfully with different sauces and side dishes.

Tips for the Best Chicken Katsu Sando

• For extra crunch, double-coat the chicken by dipping it in egg and panko breadcrumbs a second time before frying.
• If you want a healthier version, you can air-fry the chicken at 190°C (375°F) for about 12 minutes, flipping halfway.
• To keep the bread soft, make sure to trim the crusts and avoid over-toasting.
• Homemade tonkatsu sauce makes a big difference in flavor. If you don’t have it, a mix of Worcestershire sauce, ketchup, and a little honey works as a great substitute.

What to Serve with Katsu Sando

Pair this sandwich with simple yet delicious sides to complete the experience:

• A bowl of miso soup for a comforting, umami-rich pairing
• Japanese potato salad, creamy and slightly sweet, complementing the crispy chicken
• Pickled vegetables like radish or cucumbers for a refreshing contrast
• Iced matcha latte or hot green tea for a true Japanese café experience

Frequently Asked Questions

Can I bake the chicken instead of frying it?

Yes! Place the breaded chicken on a wire rack over a baking sheet and bake at 200°C (400°F) for 20 minutes, flipping halfway.

What’s the best substitute for shokupan?

Brioche is a great alternative because of its soft, slightly sweet texture. If you prefer something heartier, try a thick slice of sourdough.

How do I store leftovers?

If you have leftover chicken katsu, store it separately from the bread in an airtight container in the fridge for up to 2 days. Reheat it in the oven or air fryer for best results.

Can I make this ahead of time?

The chicken can be breaded and refrigerated up to a day in advance. Fry it just before serving for the best texture.

Final Thoughts

There’s something special about making a Katsu Sando at home. It’s comforting, nostalgic, and packed with flavor. Whether you’re enjoying it fresh from the pan, packing it for a picnic, or savoring it with a cup of hot tea, this sandwich brings a little piece of Japan into your kitchen.

If you love discovering comfort food, check out my Homemade Recipes—another hearty and satisfying dish to try next.

Check How to Make a Katsu Sando at Home for more details.