Chicken Katsu Sandwich
This delicious chicken katsu sandwich is crispy on the outside & juicy inside, served with a tangy sweet tonkatsu sauce, spicy sriracha mayo, and crunchy cabbage on a toasted sesame seed bun.
We love crispy chicken sandwiches and instead of making our usual favorite, I made this tasty chicken katsu sandwich with lightly seasoned green cabbage, homemade tonkatsu sauce, and spicy sriracha mayo on a toasted bun. We all loved this delicious chicken katsu sandwich and it paired nicely with a Asian cucumber salad.
Chicken Katsu Sandwich
Chicken Katsu:
- 2 boneless, skinless chicken breasts
- Sea salt and freshly cracked pepper, to taste
- Garlic powder, to taste
- 1 cup flour
- 2 eggs, well-beaten
- 1 1/2 cups panko crumbs
- 4 tbsp vegetable oil
Sriracha Mayonnaise:
- 1/2 cup of mayonnaise
- 1-2 tbsp sriracha, to taste
Other Ingredients:
- Tonkatsu sauce (click link for the recipe)
- 1/2 head of green cabbage, sliced very thinly or shredded
- Seasoned rice vinegar, to taste
- Sesame Seed Buns
How to Make Chicken Katsu Sandwich
Prepare the chicken breasts by cutting them into cutlets. Starting at the thick end of the breast, with a long, sharp knife, carefully slice the chicken breast in half lengthwise into two even pieces, keeping the knife blade parallel to the surface of the cutting board.
Place the cutlets, one at a time, in a heavy-duty zipper-lock bag and pound gently to 1/4-inch thickness using a meat pounder.
Slice each cutlet in half widthwise, so you’ll have a total of 8 pieces of chicken.
Season both sides of the chicken cutlets well with sea salt, freshly cracked pepper, and garlic powder, to taste.
Place uncovered into the refrigerator for 1-4 hours. Side Note: Don’t skip this step! It makes the chicken so much juicier!
Meanwhile, make the sriracha mayonnaise by combining the mayonnaise and ketchup until well-mixed. Place in the refrigerator to allow the flavors time to mingle.
Make the tonkatsu sauce. Click link for the recipe. Place in the refrigerator to allow the flavors time to mingle.
Make a breading assembly line with three separate shallow bowls. First, pour the flour in a bowl then season with sea salt, freshly cracked black pepper, and garlic powder, to taste; mix well.
Next, combine the panko crumbs in a shallow bowl and season with sea salt, freshly cracked black pepper, and garlic powder, to taste; mix well.
Finally, whisk together the eggs seasoned with sea salt, freshly cracked black pepper, and garlic powder, to taste in the third bowl; whisk until very well combined.
Dredge the chicken by dipping each cutlet (using a fork) first into the flour mixture, next coat it in the egg mixture, then press the cutlets firmly into the panko mixture on both sides until evenly coated.
Place in one layer on a plate lined with parchment paper, separating the layers of cutlets by parchment paper, as needed. Place the coated cutlets uncovered into the refrigerator for 30 minutes. Side Note: Don’t skip this step, it helps the coating really adhere to the chicken.
Cook the chicken cutlets by heating 2 tablespoons of oil in cast iron skillet(s) or large nonstick skillet(s) over medium-high heat until hot. Place the coated chicken cutlets directly into the HOT large skillet and cook for 3-4 minutes, or until golden brown, making sure to cook the chicken in batches so you don’t overcrowd the pan.
Carefully flip the chicken over to cook for another 2-3 minutes, or until golden brown then remove to a wire cooling rack.
Finish the process with the remaining chicken. Side Note: Wipe out the skillet(s) between batches THEN add the more oil to the skillet(s) before cooking the remaining chicken.
Prepare the cabbage by drizzling some seasoned rice vinegar on the shredded cabbage; toss to coat evenly. Side Note: You can use fresh lemon juice if you’d prefer.
To serve, toast the buns then slather them with some sriracha mayonnaise, to taste. Place a handful of green cabbage on the bottom bun, place a chicken cutlet on top of the cabbage, drizzle some tonkatsu sauce on the chicken, then top with the other bun. Serve immediately. Enjoy.
Ingredients
Chicken Katsu:
- 2 boneless skinless chicken breasts
- Sea salt and freshly cracked pepper to taste
- Garlic powder to taste
- 1 cup flour
- 2 eggs well-beaten
- 1 ½ cups panko crumbs
- 4 tbsp vegetable oil
Sriracha Mayonnaise:
- ½ cup of mayonnaise
- 1-2 tbsp sriracha to taste
Other Ingredients:
- Tonkatsu sauce click link for the recipe
- ½ head of green cabbage sliced very thinly or shredded
- Seasoned rice vinegar to taste
- Sesame Seed Buns
Instructions
- Prepare the chicken breasts by cutting them into cutlets. Starting at the thick end of the breast, with a long, sharp knife, carefully slice the chicken breast in half lengthwise into two even pieces, keeping the knife blade parallel to the surface of the cutting board.
- Place the cutlets, one at a time, in a heavy-duty zipper-lock bag and pound gently to 1/4-inch thickness using a meat pounder.
- Slice each cutlet in half widthwise, so you'll have a total of 8 pieces of chicken.
- Season both sides of the chicken cutlets well with sea salt, freshly cracked pepper, and garlic powder, to taste. Place uncovered into the refrigerator for 1-4 hours. Side Note: Don’t skip this step! It makes the chicken so much juicier!
- Meanwhile, make the sriracha mayonnaise by combining the mayonnaise and ketchup until well-mixed. Place in the refrigerator to allow the flavors time to mingle.
- Make the tonkatsu sauce. Click link up above for the recipe. Place in the refrigerator to allow the flavors time to mingle.
- Make a breading assembly line with three separate shallow bowls. First, pour the flour in a bowl then season with sea salt, freshly cracked black pepper, and garlic powder, to taste; mix well.
- Next, combine the panko crumbs in a shallow bowl and season with sea salt, freshly cracked black pepper, and garlic powder, to taste; mix well.
- Finally, whisk together the eggs seasoned with sea salt, freshly cracked black pepper, and garlic powder, to taste in the third bowl; whisk until very well combined.
- Dredge the chicken by dipping each cutlet (using a fork) first into the flour mixture, next coat it in the egg mixture, then press the cutlets firmly into the panko mixture on both sides until evenly coated.
- Place in one layer on a plate lined with parchment paper, separating the layers of cutlets by parchment paper, as needed. Place the coated cutlets uncovered into the refrigerator for 30 minutes. Side Note: Don’t skip this step, it helps the coating really adhere to the chicken.
- Cook the chicken cutlets by heating 2 tablespoons of oil in cast iron skillet(s) or large nonstick skillet(s) over medium-high heat until hot. Place the coated chicken cutlets directly into the HOT skillet and cook for 3-4 minutes, or until golden brown, making sure to cook the chicken in batches so you don’t overcrowd the pan.
- Carefully flip the chicken over to cook for another 2-3 minutes, or until golden brown then remove to a wire cooling rack. Finish the process with the remaining chicken. Side Note: Wipe out the skillet(s) between batches THEN add the more oil to the skillet(s) before cooking the remaining chicken.
- Prepare the cabbage by drizzling some seasoned rice vinegar on the shredded cabbage; toss to coat evenly. Side Note: You can use fresh lemon juice if you'd prefer.
- To serve, toast the buns then slather them with some sriracha mayonnaise, to taste. Place a handful of green cabbage on the bottom bun, place a chicken cutlet on top of the cabbage, drizzle some tonkatsu sauce on the chicken, then top with the other bun. Serve immediately. Enjoy.
That looks yummier than any fast food restaurants’ sandwiches!
The crust on your chicken looks perfect. I have a tendency to get mine too dark. We rarely make Asian flavored food, except the occasional stir-fry, but this sandwich looks good.
You introduced me to a new sandwich. Looks yummy.