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–+ servings

Chicken Katsu Sandwiches

Crispy, golden chicken katsu meets fluffy milk bread, layered with tangy tonkatsu sauce, crunchy cabbage, and a touch of creamy mayo for the ultimate sandwich bite. It’s the perfect balance of savory, sweet, and crunchy, all packed between soft slices of bread. Whether for lunch or dinner, this Japanese-inspired sandwich is a flavor-packed bite of perfection.
Prep Time35 minutes
Cook Time25 minutes
Total Time1 hour
Yields5 sandwiches
Print Recipe Pin Recipe
Servings5 sandwiches

Ingredients

SLAW

  • 4 cups green cabbage, thinly shredded
  • 1/4 cup green onions, chopped
  • 1/4 cup kewpie Mayo
  • squeeze of lemon juice
  • sprinkle of salt

TONKATSU SAUCE

  • 1/3 cup ketchup
  • 3 tablespoons Worcestershire sauce
  • 1 1/2 tablespoon oyster sauce
  • 1 tablespoon brown sugar

CHICKEN KATSU

  • 1 pound boneless skinless chicken thighs or chicken breast
  • vegetable oil, for frying

WET BATTER

  • 2 large eggs
  • 1 tablespoon whole milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

DRY COATING

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder

DRY BREADING

  • 2 cups Panko breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder

OTHER

  • 1 Japanese milk bread loaf, about 10 slices
  • kewpie mayo, for spreading on bread

Instructions 

MAKING THE SLAW:

  1. Thinly slice green cabbage and chop green onions.
  2. In a large bowl, combine the cabbage and green onions.
  3. Add kewpie mayo, a squeeze of lemon juice, and a sprinkle of salt.
  4. Toss everything together until well combined. Set aside in the fridge.

TONKATSU SAUCE:

  1. In a small bowl, mix together ketchup, Worcestershire sauce, oyster sauce, and brown sugar.
  2. Stir until the sauce is smooth and the sugar has dissolved. Set aside.

FRYING THE CHICKEN KATSU

  1. Prepare the chicken: If using chicken thighs, trim any excess fat. If using chicken breasts, cover with Saran wrap and pound out the chicken to about the thinness of a thigh. Pat the chicken dry with paper towels.
  2. Wet Batter: In a shallow bowl, whisk together eggs, whole milk, salt, and black pepper.
  3. Dry Coating: In another shallow bowl, combine all-purpose flour, salt, black pepper, and garlic powder.
  4. Dry Breading: In a third shallow bowl, place panko breadcrumbs, salt, black pepper, and garlic powder.
  5. Coat the Chicken: Dredge each piece of chicken in the dry coating (flour mixture), shaking off excess. Dip the chicken into the wet batter, ensuring it's fully coated. Coat the chicken in the panko breadcrumbs, pressing gently to make sure they stick.
  6. Fry the Chicken: Heat vegetable oil in a large frying pan or deep skillet over medium-high heat. Use enough oil to submerge the chicken halfway. Fry the chicken in batches, cooking for about 3-4 minutes per side or until golden brown and cooked through. Remove the chicken from the pan and place on a paper towel-lined plate to drain excess oil.

ASSEMBLE THE SANDWICH

  1. Slice the Japanese milk bread.
  2. Spread a thin layer of kewpie mayo on one side of each slice of bread.
  3. Spread a layer of tonkatsu sauce on one side of the other slice of bread.
  4. Top the kewpie-covered slice of bread with a generous amount of slaw. Then add the breaded chicken. Close the sandwich with the other slice of bread with tonkatsu sauce.
  5. Cut each sandwich in half and enjoy warm!

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!