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CuisineAsianJapaneseChickenSandwichesHigh-FiberHigh-ProteinUnder 1 HourUnder 45 MinutesSpecial OccasionPan FryOne-Pot or PanMeal PrepStove TopWeeknightDeep-FryLunchDinnerUnder 30 MinutesEasyDairy-FreeComfort Food

Chicken Katsu Sandwiches As Made By Hitomi’s Mom

featured in Sandwiches For Every Day Of The Month

You're gonna love this crunchy, juicy, and flavor-packed chicken katsu sandwich, inspired by Hitomi's mom's recipe! It's an umami bomb that'll take your taste buds on a joyride. The crispy panko crust and tangy tonkatsu sauce are a match made in heaven!

Katie Aubin
Tasty Team
95% would make again
Total Time

30 minutes

30 min

Prep Time

10 minutes

10 min

Cook Time

10 minutes

10 min

Chicken Katsu Sandwiches As Made By Hitomi’s Mom
Total Time

30 minutes

30 min

Prep Time

10 minutes

10 min

Cook Time

10 minutes

10 min

Ingredients

for 1 serving

Tonkatsu Sauce

  • 1 ½ tablespoons ketchup
  • 2 ½ tablespoons worcestershire sauce
  • 1 teaspoon sugar

Sandwich

  • canola oil, for frying
  • 3 oz medium boneless, skinless chicken thigh (85 g), 1 thigh
  • kosher salt, to taste
  • pepper, to taste
  • ¼ cup all purpose flour (30 g)
  • 1 large egg, beaten
  • 1 cup japanese-style panko bread crumbs (115 g)
  • 1 teaspoon japanese mayonnaise
  • ¼ teaspoon japanese style hot mustard
  • 2 slices japanese white bread, shokupan, toasted
  • ⅓ cup green cabbage (35 g), shredded

Nutrition Info

  • Calories 1052
  • Fat 47g
  • Carbs 114g
  • Fiber 5g
  • Sugar 14g
  • Protein 42g

Estimated values based on one serving size.

Preparation

  1. Make the tonkatsu sauce: In a small bowl, mix together the ketchup, Worcestershire sauce, and sugar until combined. Set aside.
  2. Make the sandwich: Heat 2 inches of canola oil in a medium pot over medium-high heat until it reaches 350˚F (180˚C).
  3. Slice through the thick part of the chicken thigh so it an even thickness. Season with salt and pepper on both sides.
  4. Add the flour, egg, and panko to 3 separate shallow dishes.
  5. Coat the chicken thigh in the flour, then the egg, then the panko.
  6. To test the oil temperature, add a pinch of panko—if it sizzles immediately, it’s ready for frying. Carefully fry the chicken for about 2 minutes per each side, or until golden brown. Drain on paper towels.
  7. In a small bowl, mix together the mayonnaise and hot mustard.
  8. Assemble the sandwiches: Spread the mayonnaise sauce on each piece of toasted bread. On one side, layer on the cabbage, a drizzle of tonkatsu sauce, the chicken, and more tonkatsu sauce. Top with the other slice of bread.
  9. Cut the sandwich in half, then serve.
  10. Enjoy!
  11. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.

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Chicken Katsu Sandwiches As Made By Hitomi’s Mom