Go Back
Chicken Katsu Sando sandwich with crispy chicken cutlet, shredded cabbage, and tonkatsu sauce on soft Japanese milk bread
JS

Chicken Katsu Sando (Japanese Crispy Chicken Sandwich)

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Lunch, Sandwich, Snack
Cuisine: Japanese
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken Katsu
  • 4 boneless, skinless chicken breasts
  • 1 cup panko breadcrumbs Japanese-style for extra crisp
  • 1/4 cup plain flour for dredging
  • 2 large eggs, beaten
  • 1 cup vegetable oil or other high smoke point oil
  • Salt and black pepper to taste
Sandwich
  • 8 slices thick white bread preferably shokupan
  • 1/2 white cabbage finely shredded
  • 4 tbsp Kewpie mayonnaise
  • 4–6 tbsp tonkatsu sauce store-bought or homemade

Equipment

  • 1 Cutting board For prepping the chicken
  • 1 Meat mallet or rolling pin To pound chicken evenly
  • 3 Shallow bowls For dredging flour, egg, panko
  • 1 Skillet or frying pan For shallow frying
  • 1 Wire rack For draining fried chicken
  • 1 Knife For trimming and slicing

Method
 

1. Pound the Chicken
  1. Place each chicken breast between plastic wrap and pound evenly to about 1/2 inch thick. Season with salt and pepper.
2. Prepare Dredging Station
  1. Set up 3 bowls:
  2. Bowl 1: flour + salt & pepper
  3. Bowl 2: beaten eggs
  4. Bowl 3: panko breadcrumbs + pinch of salt
3. Bread the Chicken
  1. Coat each breast in flour, then dip into egg, and press into panko. Ensure full coverage.
4. Fry the Chicken
  1. Heat 1/2 inch of oil in a skillet over medium heat (350°F / 180°C). Fry chicken 4–5 minutes per side until golden brown and cooked through. Drain on a wire rack.
5. Build the Sandwich
  1. Spread Kewpie mayo on one side of each slice of bread. Top four slices with shredded cabbage, drizzle with tonkatsu sauce, place chicken on top, drizzle again with sauce, and top with the second slice (mayo side down).
6. Trim and Slice
  1. Press sandwiches lightly, trim crusts, and cut into halves or thirds. Serve warm or pack for later.

Notes

  • Bake Instead of Fry: To reduce oil, bake the breaded chicken on a wire rack at 400°F (200°C) for 20 minutes, flipping halfway. The cutlet still gets crispy thanks to the panko.
  • Shokupan Substitutes: If Japanese milk bread (shokupan) isn't available, use brioche or any soft, thick-sliced white bread. For a more rustic twist, sourdough works well too.
  • Homemade Tonkatsu Sauce: No store-bought sauce? Mix 2 tbsp ketchup, 1 tbsp Worcestershire sauce, 1 tsp soy sauce, and 1/2 tsp sugar for a quick, delicious alternative.
  • Chicken Options: Boneless, skinless chicken thighs can be used for a juicier cut. Pound them thin for even cooking and better sandwich stacking.
  • Cabbage Tip: Soak shredded cabbage in ice water for 5 minutes, then pat dry before layering. This adds extra crunch and freshness to the sandwich.
  • Make-Ahead Tips: You can prep the chicken and refrigerate it (breaded but uncooked) for up to 24 hours. Fry just before serving for the best texture.
  • Lunchbox Friendly: Wrap the sandwich tightly in parchment or plastic wrap after trimming and slicing. Keeps well for 4–6 hours if stored cool, making it perfect for bento boxes or picnics.