Chicken Katsu Sando with Tonkatsu Sauce

Why You’ll Love This Recipe

• Panko-crisp chicken that stays juicy inside, thanks to thigh meat and hot oil.
• Balanced flavors: creamy mayo, tangy cabbage, and sweet-savory tonkatsu sauce.
• Simple, repeatable technique with common pantry ingredients.
• Picture-perfect sandwiches cut into tidy halves—great for lunches or entertaining.

Grocery List

• Produce: Green cabbage, fresh lemon (optional for serving)
• Dairy: Eggs, optional unsalted butter (for toasting)
• Pantry: Boneless skinless chicken thighs, shokupan (milk bread), panko breadcrumbs, all-purpose flour, neutral oil (canola/peanut/grapeseed), Japanese mayo, tonkatsu sauce (or ketchup, Worcestershire, oyster sauce, soy sauce, sugar, mirin), rice vinegar, kosher salt, black pepper

Full Ingredients

For the Chicken Katsu

• 4 boneless, skinless chicken thighs (5–6 oz/140–170 g each), pounded to 1/2 inch (1.25 cm)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup (60 g) all-purpose flour
• 2 large eggs, beaten with 1 tbsp (15 ml) water
• 1 1/2 cups (90 g) panko breadcrumbs
• 3 cups (720 ml) neutral oil, for shallow frying

For the Cabbage and Assembly

• 8 thick slices shokupan (milk bread), about 3/4 inch (2 cm) each
• 2 cups (140 g) very finely shredded green cabbage
• 2 tsp (10 ml) rice vinegar
• Pinch kosher salt
• 1/2 cup (120 ml) Japanese mayonnaise (Kewpie)
• 1–2 tbsp (15–30 ml) Dijon or karashi mustard (optional)
• Lemon wedges, for serving (optional)

Quick Tonkatsu Sauce (or use store-bought)

• 3 tbsp (45 g) ketchup
• 1 1/2 tbsp (22 ml) Worcestershire sauce
• 1 tbsp (15 ml) oyster sauce
• 2 tsp (10 ml) soy sauce
• 1 tsp (4 g) sugar or honey
• 1 tsp (5 ml) mirin (optional)

Step-by-Step Instructions

Step 1: Prep the cabbage and sauce

Finely shred the cabbage. Toss with 2 tsp rice vinegar and a pinch of salt; set aside to lightly soften while you cook. For the quick tonkatsu sauce, whisk ketchup, Worcestershire, oyster sauce, soy sauce, sugar, and mirin until glossy and smooth. Taste and adjust sweetness or tang to preference.

Step 2: Pound and season the chicken

Place each chicken thigh between two sheets of plastic wrap or parchment. Pound gently to an even 1/2 inch thickness so it cooks evenly. Pat dry, then season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Step 3: Set up the breading station

Place flour in one shallow dish, beaten eggs in a second, and panko in a third. Dredge chicken in flour, shaking off excess; dip in egg, letting excess drip; then press firmly into panko to coat all sides. Set breaded cutlets on a wire rack and let rest 5 minutes to help the coating adhere.

Step 4: Fry until crisp and cooked through

Heat 1 inch of neutral oil in a large skillet or Dutch oven to 350°F (175°C). Fry 2 cutlets at a time, 3–4 minutes per side, until deep golden and the internal temperature reaches 165°F (74°C). Transfer to a rack to drain and sprinkle with a pinch of salt. Keep warm in a 250°F (120°C) oven while you fry the remaining cutlets. For extra-crisp results, give each cutlet a 30–45 second second-fry at 350°F.

Step 5: Toast the bread and prep spreads

Lightly toast the shokupan slices until just pale golden; this keeps the sandwich from getting soggy. Stir mustard into the mayo if using. Spread 1–1 1/2 tbsp mayo on one side of each slice.

Step 6: Assemble and cut neatly

On 4 bread slices, pile about 1/2 cup cabbage. Drizzle 1–2 tsp tonkatsu sauce over the cabbage. Place a hot cutlet on each, then spoon 1–2 tbsp more sauce over the cutlet. Cap with the remaining bread slices, mayo-side down. Press gently. For the classic sando look, trim crusts (optional), then cut each sandwich cleanly in half with a sharp serrated knife, wiping the blade between cuts. Serve immediately with extra sauce and lemon wedges if desired.

Pro Tips

• Use a thermometer: 350°F oil ensures fast, crisp frying without greasy results.
• Rest the breaded cutlets 5 minutes before frying to lock on the panko.
• Shred cabbage very finely for the best texture contrast and easier slicing.
• Toast bread lightly—just enough to resist sauce and steam without getting dry.
• For ultra-crisp cutlets, double-fry: a quick second dip crisps the crust while keeping the meat juicy.

Variations

• Spicy Sando: Stir 1–2 tsp sriracha or togarashi into the mayo and add a drizzle of chili oil.
• Pork Katsu Sando: Swap in 4 pork loin chops, pounded to 1/2 inch; fry as directed.
• Air-Fryer Method: Spray breaded cutlets with oil and air-fry at 380°F (193°C) for 10–12 minutes, flipping halfway, until 165°F inside.

Storage & Make-Ahead

Bread cutlets up to 8 hours ahead; refrigerate on a rack, uncovered. Fry just before serving. Cooked cutlets keep 2 days refrigerated on a rack; re-crisp at 375°F (190°C) for 8–10 minutes. Freeze uncooked breaded cutlets in a single layer until firm, then bag; fry from frozen at 325–340°F (165–171°C) a bit longer until 165°F inside. The sauce keeps 1 week refrigerated. Shred cabbage up to 24 hours ahead and store wrapped or in cold water; drain and pat dry before assembling. Assemble sandwiches right before eating for best crunch.

Nutrition (per serving)

Approximate per sandwich: 720 calories; 39 g protein; 65 g carbohydrates; 33 g fat; 5 g fiber; 7 g sugars; 1380 mg sodium. Values will vary with oil absorption, bread thickness, and exact brands used.