These Chicken Katsu Sandwiches are ultra crispy and incredibly delicious — and surprisingly easy to make.
Golden, crunchy chicken tucked between soft, fluffy slices of bread is a match made in heaven. While Chicken Katsu on its own is a treat, transforming it into a sandwich — a katsu sando — elevates the experience. If you haven’t made katsu before, it’s straightforward: thin, evenly prepared chicken, a crisp panko coating, a quick shallow fry, and simple assembly.
Chicken Katsu
For katsu sandwiches I prefer chicken breast for its clean shape and mild flavour. Before breading, you must make the breasts an even thickness — either butterfly and halve or pound them flat. If left thick, they’ll cook unevenly and be awkward to fit into a sandwich. Pounding evens and slightly tenderizes the meat; use cling film and a rolling pin, mallet or heavy pot to protect the chicken while you flatten it.
Can I use chicken thigh?
Yes. Thighs work well but they’re harder to butterfly, so pounding is usually the best approach. In all cases use boneless, skinless pieces for easy breading and even cooking.
Process shots: lay chicken on chopping board, cover with cling film, pound until even, remove film.
How to make Chicken Katsu
Making katsu is simple and methodical: dredge, coat and shallow-fry.
Dredging the chicken
Coating the chicken means three steps: flour, egg, then panko. Season both the flour and the panko — it makes a noticeable difference. To minimize mess, use one hand for the dry steps and the other for the wet (egg) step.
Panko breadcrumbs
Panko is essential for true katsu texture. These Japanese breadcrumbs are large and airy, delivering a light, super-crispy crust that ordinary fine breadcrumbs can’t match.
Shallow frying
Because the cutlets are thin and even, shallow frying works perfectly — you only need enough oil to come up about halfway on the chicken. Aim for roughly 180°C (350°F); a few breadcrumbs dropped into the oil should bubble rapidly.
Process shots: dredge in flour, dip in egg, coat in panko, add to hot oil, fry both sides until golden, rest on a rack.
Chicken Katsu Sandwich
Once your katsu is ready, assemble the sandwiches simply and deliberately.
Ingredients for the sandwich
- Bread – Traditional is milk bread, but any thick, soft white bread works well.
- Cabbage – Finely shredded. Use a mandoline, cabbage shredder or a very sharp knife for thin strands.
- Mayo – Kewpie is the classic choice for authenticity and flavour; full-fat mayo is an acceptable substitute.
- Tonkatsu sauce – A sweet-savory Japanese BBQ/Worcestershire style sauce that ties the sandwich together.
Process shots: spread mayo, add cabbage, drizzle tonkatsu, place katsu, more tonkatsu, top with bread, trim crusts, divide into portions.
Serving Chicken Katsu Sandwiches
I trim the crusts and slice the sandwiches into thirds to create neat finger sandwiches. In Japan trimming the crusts is considered polite and katsu sandos are often served as small, tidy finger sandwiches. Serve them as party food, a lunchbox treat or a satisfying lunch — they’re equally loved by kids and adults.
Full recipe below — follow these steps for perfect katsu sandos.
How to make a Chicken Katsu Sandwich (Full Recipe)
Chicken Katsu Sandwich (Katsu Sando)
Equipment
- Large deep frying pan & tongs
- Sharp knife & chopping board
- Rolling pin or mallet
- Cling film
- 3 shallow medium-sized bowls
- Cooling rack & paper towels
Ingredients
- 8 slices thick white bread (milk bread traditional)
- 4 x 5oz/150g chicken breasts (or thighs, see notes)
- 1 cup / 240ml vegetable oil (or other high smoke point oil)
- 1 cup / 60g panko breadcrumbs
- 1/4 cup / 30g plain flour
- 2 eggs, beaten
- 1/2 white cabbage, finely shredded
- Tonkatsu sauce, to serve
- Kewpie mayo, to serve
- Salt & black pepper, to taste
Instructions
- Pound chicken: Place each breast on a chopping board, cover with cling film and pound with a rolling pin or mallet until even thickness, about 1/2″ (1–1.5 cm). Aim for thin but intact pieces.
- Dredge: Prepare three bowls: flour seasoned with salt and pepper, beaten egg, and panko seasoned with salt and pepper. Coat each breast in flour, then egg, then panko, ensuring an even, thorough coating.
- Fry: Heat about 1 cup oil in a large skillet over medium heat until around 180°C/350°F. Fry two breasts at a time for 4–5 minutes per side until golden and cooked through. Transfer to a wire rack set over paper towels to drain and keep crisp.
- Assemble: Spread mayonnaise on one side of each bread slice. Top four slices with a handful of shredded cabbage and a drizzle of tonkatsu sauce. Place the katsu, add another drizzle of tonkatsu, then cap with the remaining bread slices (mayo side down).
- Serve: Trim off the crusts for a neat square, then slice each sandwich into thirds. Serve immediately and enjoy.
Notes
a) Chicken – Thighs are fine but pound them to even thickness. Use boneless, skinless pieces. You can butterfly breasts to make more even portions without pounding.
b) Panko – Traditional Japanese breadcrumbs that give katsu its characteristic crunch; find them in most supermarkets’ Asian section.
c) Tonkatsu – A sweet-savory Japanese sauce similar to a fruity Worcestershire or BBQ style sauce; key to authentic flavour.
d) Mayo – Kewpie is recommended for authenticity; full-fat mayo works if you can’t find it.
e) Cabbage – Use a shredder, mandoline or very sharp knife to get fine strands for the best texture.
Nutrition
Looking for more finger sandwich ideas? Try Tuna Cucumber sandwiches or explore other fried chicken sandwich variations.
If you loved this Chicken Katsu recipe, save the photos and give it a try. Questions or feedback? Leave a comment below!