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.

📝 Ingredients

• 4 cups green cabbage (thinly shredded)
• 1/4 cup green onions (chopped)
• 1/4 cup kewpie Mayo
• squeeze of lemon juice
• sprinkle of salt
• 1/3 cup ketchup
• 3 tablespoons Worcestershire sauce
• 1 1/2 tablespoon oyster sauce
• 1 tablespoon brown sugar
• 1 pound boneless skinless chicken thighs or chicken breast
• vegetable oil (for frying)
• 2 large eggs
• 1 tablespoon whole milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 cups Panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 Japanese milk bread loaf (about 10 slices)
• kewpie mayo (for spreading on bread)

👨‍🍳 Instructions

1. 1--- MAKING THE SLAW: ---
2. 2Thinly slice green cabbage and chop green onions.
3. 3In a large bowl, combine the cabbage and green onions.
4. 4Add kewpie mayo, a squeeze of lemon juice, and a sprinkle of salt.
5. 5Toss everything together until well combined. Set aside in the fridge.
6. 6--- TONKATSU SAUCE: ---
7. 7In a small bowl, mix together ketchup, Worcestershire sauce, oyster sauce, and brown sugar.
8. 8Stir until the sauce is smooth and the sugar has dissolved. Set aside.
9. 9--- FRYING THE CHICKEN KATSU ---
10. 10Prepare 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.
11. 11Wet Batter: In a shallow bowl, whisk together eggs, whole milk, salt, and black pepper.
12. 12Dry Coating: In another shallow bowl, combine all-purpose flour, salt, black pepper, and garlic powder.
13. 13Dry Breading: In a third shallow bowl, place panko breadcrumbs, salt, black pepper, and garlic powder.
14. 14Coat 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.
15. 15Fry 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.
16. 16--- ASSEMBLE THE SANDWICH ---
17. 17Slice the Japanese milk bread.
18. 18Spread a thin layer of kewpie mayo on one side of each slice of bread.
19. 19Spread a layer of tonkatsu sauce on one side of the other slice of bread.
20. 20Top 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.
21. 21Cut each sandwich in half and enjoy warm!