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Crispy Chicken Katsu Sandwich with Easy Homemade Tonkatsu Sauce

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A crunchy, juicy chicken katsu sandwich layered with tangy-sweet homemade tonkatsu sauce and fresh cabbage, perfect for a quick lunch or casual gathering.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (pounded thin to about 1/4 inch thickness)
  • Salt and pepper to taste
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups panko breadcrumbs
  • Vegetable or canola oil (about 1/2 inch deep for frying)
  • 2 slices soft sandwich bread or Japanese milk bread (shokupan)
  • Thinly shredded green cabbage
  • For the Tonkatsu Sauce:
  • 3 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon mirin or honey
  • 1/2 teaspoon mustard

Instructions

  1. Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about 1/4 inch thick.
  2. Season both sides of the chicken breasts lightly with salt and pepper.
  3. Set up three shallow bowls: one with 1/2 cup flour, one with 2 beaten eggs, and one with 1 1/2 cups panko breadcrumbs.
  4. Dredge each chicken breast first in flour, shaking off excess, then dip into beaten eggs, and finally press firmly into panko breadcrumbs until fully coated.
  5. Pour about 1/2 inch of vegetable oil into a heavy skillet and heat over medium heat until oil reaches 350°F (175°C).
  6. Carefully place chicken breasts in hot oil and fry for 2-3 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Avoid overcrowding the pan.
  7. Transfer fried chicken to a paper towel-lined plate to drain excess oil and let rest for a few minutes.
  8. In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin or honey, and mustard to make the tonkatsu sauce. Adjust to taste.
  9. Lightly toast the bread slices. Spread a generous amount of tonkatsu sauce on one slice.
  10. Layer shredded cabbage and the crispy chicken cutlet on the bread slice with sauce. Add more sauce if desired.
  11. Top with the second slice of bread and cut the sandwich in half for easy eating.

Notes

Keep chicken pounded evenly thin to avoid dry edges. Maintain medium oil temperature (350°F) to get a golden crust without burning. Rest chicken on paper towels to keep it crispy. For gluten-free, substitute rice flour and gluten-free panko and soy sauce. Baking option: bake breaded chicken at 425°F for 20 minutes, flipping halfway.

Nutrition

Keywords: chicken katsu sandwich, tonkatsu sauce, crispy chicken sandwich, Japanese sandwich, homemade tonkatsu sauce, panko chicken, fried chicken sandwich

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