Have you ever thought about what would happen if you took a Chicken Katsu and crossed it with a sandwich? Well, I have - and this incredible Chicken Katsu Sandwich is the result! The sauce is a katsu curry is divine but arguably the star of the show is the crispy chicken. It's a close call I know. But imagine crispy sesame-panko breadcrumbed butterflied chicken breast pieces, nestled amongst crunchy shredded cabbage, tangy tonkatsu sauce and creamy Kewpie mayonnaise. It's all sandwiched between two thick slices of soft white bread. You are in for such a treat…
Traditionally, chicken katsu is deep-fried, but I wanted to make this Chicken Katsu Sandwich a bit healthier and weeknight friendly so opted to bake the butterflied chicken instead. Don’t worry, I promise it is still gloriously golden and crispy - a bit like I do for my Chicken Katsu Wrap. This makes it even easier and fuss-free so you can enjoy the most incredible sandwich in under 30 minutes. Perfect for a tasty lunch or flavour-packed simple supper.
This Chicken Katsu Sandwich is also so versatile. I love getting creative with all sorts of different veggies. Think crunchy sweet sliced peppers, cooling cucumber or juicy sliced tomato. Add mayonnaises or go spicy with sriracha or opt for curry powder for katsu-sauce vibes. You could also make it veggie by swapping the chicken for tofu to make a Tofu Katsu Sandwich…
Why you will love this Chicken Katsu Sandwich recipe:
- It is quick and easy and can be on the table in under 30 minutes.
- It is perfect for a delicious Japanese-inspired lunch or busy weeknight supper.
- The chicken katsu is baked, not fried, making it both healthier and relatively mess-free for busy weeknights!
- It is full of flavour and texture thanks to the crispy breadcrumbs, crunchy shredded cabbage, soft white bread, tender chicken, creamy Kewpie mayonnaise and tangy tonkatsu sauce.
- It is easily adaptable for vegetarians by swapping the chicken for tofu.
- This recipe makes two katsu sandwiches so it is great for couples, but can also be scaled up to feed a family or to make extra chicken katsu for salads, sandwiches or to serve traditionally with rice.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
For the sauce:
Ketchup - this is the base of the homemade tonkatsu sauce and brings a salty, umami flavour with a hint of sweetness from the tomato.
Runny honey - this adds a delicious sweetness which helps balance out the other flavours in the tonkatsu sauce.
Soy sauce - this is full of salty, umami flavour which makes for the most delicious tonkatsu sauce. The light version is more flavoursome, while the dark version is a little thicker and sweeter.
Garlic - this adds a subtle garlic flavour with a hint of sweetness.
Ginger - a hint of freshly grated ginger gives a subtle warmth to the tonkatsu sauce.
Kewpie mayonnaise - this is an egg-yolk rich Japanese mayonnaise which is full of umami flavour. It adds a lovely creaminess to this Chicken Katsu Sandwich.
Rice vinegar - this has a more delicate, mild, and somewhat sweet flavour than regular vinegars which makes it ideal for the mayonnaise.
For the katsu:
Chicken breast - opt for a large, plump chicken breast from a free-range chicken for best results.
Plain flour - also known as ‘all-purpose flour’.
Panko breadcrumbs - these go gloriously golden and crispy when baked at high temperatures. You can use regular breadcrumbs if that is what you have to hand but they won’t go as crunchy.
Egg - use a free-range large egg stamped with the British Lion mark if you can.
Sesame seeds - I love the extra crunch and flavour that comes from sesame seeds. You can use white or black or a mixture. Normally I toast them gently for extra flavour but you can skip that stem since they are being roasted anyway.
Sunflower oil - this is perfect as it is a flavourless oil with a high smoke point. Rapeseed or vegetable oil would also work well.
White bread - soft white bread is perfect for this Chicken Katsu Sandwich (milk bread is traditional in a Japanese sando). Thick slices are ideal for holding the delicious crispy chicken and crunchy cabbage filling.
White cabbage - this adds extra crunch. You could use finely shredded red cabbage if you prefer.
Substitutions and Variations:
Chicken: I have used a chicken breast to create a Japanese-style chicken sandwich, but you could make a vegetarian version using extra firm tofu. It absorbs the curry flavours and crisps up well in the oven. If you wanted to stick with chicken katsu, you could also use flattened chicken thighs. Pork loin steaks also work really well (which would be the traditional accompaniment to tonkatsu sauce).
Fresh garlic and ginger - if you don’t have fresh garlic, you could use dried garlic granules (a super handy store cupboard essential in my house!) or garlic paste. Likewise, ginger paste would be a good swap for fresh ginger. Alternatively, you can get jars of garlic and ginger paste which would be a good sub here.
Mayonnaise - if you can’t find Kewpie mayonnaise, you could use regular mayonnaise. You could also switch up the flavouring by swapping the honey and rice vinegar for a dollop of sriracha for a smoky/chilli hit or a generous pinch of curry powder for an aromatic curry mayonnaise. If you like garlicky flavours, you could mix a crushed or roasted garlic clove through the mayonnaise for a cheat’s aioli. Perhaps with some freshly snipped chives for extra flavour.
More variations:
Chilli: you can make a spicier Chicken Katsu Sandwich by adding a pinch of chilli flakes to your tonkatsu sauce and swirling sweet chilli or sriracha sauce (as mentioned above) through your mayonnaise.
Fresh herbs: you could add freshly chopped coriander or parsley, or some thinly sliced chives, to add extra layers of flavour to the Chicken Katsu Sandwich filling. Some thinly sliced spring onions would also be delicious.
Vegetables: shredded cabbage adds a delicious crunchy texture, but you could swap for shredded gem lettuce if you prefer something a little softer. All sorts of other veggies would work too; sweet sliced peppers, juicy sliced tomatoes, cooling cucumber, grated carrot… the choice is up to you!
Directions:
Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.
ONE: For the chicken katsu: butterfly the chicken breast length ways to create two thin pieces.
Place the breadcrumbs, flour and egg into 3 separate bowls. Mix the sesame seeds through the breadcrumbs until well combined.
Place the chicken in the flour, turning to coat completely. Next, pop into the bowl with the egg, once again, turning to completely coat. Finally, pop into the bowl with the sesame-breadcrumbs, making sure it is well coated on all sides.
TWO: Place on a baking sheet, then brush each side with a little sunflower oil.
Bake in the oven for about 15-20 minutes, turning halfway through, or until golden and crispy on the outside and cooked all the way through on the inside (there should be no pink remaining) - the exact length of time will depend on the size, shape and thickness of your chicken katsu.
Cooking Tips:
- How to butterfly a chicken breast: In the recipe, I’ve actually suggested that you slice the chicken breast in two horizontally but you can also butterfly the chicken if you prefer. Whatever is easiest (and butterflying chicken is super simple and a great skill to have). Simply put your chicken breast on a chopping board, place your hand flat on top and use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point (take care not to cut all the way through to the other side). Open out the breast so that it resembles a butterfly, lay a sheet of cling film on top and bash using a rolling pin to create an evenly thin, flat butterflied chicken breast.
- Easy coating: I am not going to lie, coating anything in flour, egg and breadcrumbs can get a little messy. To keep things clean, use one hand to touch the chicken and the egg, and the other for the flour and the panko breadcrumbs. This should avoid giving your fingertips their own breadcrumb coating!
- Kewpie mayonnaise: I really recommend trying to find Kewpie mayonnaise, it has a richer, umami flavour and creamier texture as it is made with egg yolks (not whole eggs).
Frequently Asked Questions
If you haven’t tried chicken katsu before, you are in for such a treat! Chicken katsu is a popular Japanese dish of deep-fried, panko breadcrumbed chicken which is often served with an aromatic curry sauce and rice. It has a gloriously golden colour and deliciously crispy, crunchy texture which is just too good to resist. I love thinking of ways to put twists on classics, so I came up with this Japanese Chicken Katsu Sandwich as a new way to try the iconic staple.
Panko breadcrumbs are the most delicious Japanese-style breadcrumbs made from white bread that has been blitzed into crumbs and dried (so they absorb less oil than traditional breadcrumbs giving lighter, crunchier results). They are typically used in Japanese dishes like Tonkatsu and Chicken Katsu, but are equally delicious on Chicken Kyiv or Schnitzel. They are my go-to when I want to add a bit of crunch, such as in my Crispy Panko Prawn Tacos with Avocado Cream, Crunchy Slaw and Sriracha Drizzle and Four Cheese Macaroni Cheese with Panko Breadcrumbs.
More FAQs:
If you haven’t heard of it before, tonkatsu sauce is a delicious Japanese sauce - a bit like BBQ sauce. It has an umami-rich savoury, sweet flavour with a bit of tang, and is traditionally served with fried pork cutlets (but I love it served with all sorts of Asian dishes - it works brilliantly with my Japanese Shrimp Tempura (Ebi Tempura).
This Chicken Katsu Sandwich is super versatile, so you can switch up the fillings depending on your own personal tastes and what you have already. Shredded white cabbage adds a delicious crunch, but red would work equally well - although if it is too crunchy for you, shredded gem lettuce still offers crispness. Equally, I love the sweety, tangy flavour of the honey and rice vinegar Kewpie mayonnaise, but you could opt for a smoky sriracha mayonnaise (just swirl some spicy sriracha sauce through your mayonnaise) or an aromatic curry mayonnaise (by adding a pinch of curry powder to your mayonnaise) if you prefer. You could even turn this into a Chicken Katsu Toastie and include a layer of cheese (which will go gloriously molten and gooey) after a few minutes in a toastie press.
Yes! Obviously it would no longer be a Chicken Katsu Sandwich… Simply swap the chicken breast for extra firm tofu - it takes on the flavours so well. It isn’t as simple to make a vegan version as this recipe uses egg in the crispy golden breadcrumb coating so I wouldn’t recommend trying it without. Let me know in the comments if you would like me to work on a vegan version of this Japanese chicken sandwich…
Other recipes you might enjoy:
If you like the sound of my Chicken Katsu Sandwich, I have so many other delicious recipes for you to try! My Chicken Katsu Curry is the perfect midweek meal for katsu curry fans if you want to have the added deliciousness of the fragrant curry sauce. If you want to stick with the wrap/sandwich vibes, don’t miss my Chicken Katsu Wraps - they are super versatile so you can enjoy having fun with different veggies and sauces. If you are looking for more chicken inspiration, my Chicken Caesar Salad is pretty much the perfect sandwich - imagine breaded crispy chicken with a cheat’s Caesar dressing, crunchy lettuce and slices of parma ham - all finished off with a grating of Parmesan. Yum!
No mention of chicken sandwiches would be complete without my Chicken Parmesan Sandwich. It does take a little longer, but I promise it is worth the wait. Who could resist the crispiest chicken with a rich homemade tomato sauce, melted mozzarella and garlicky pesto mayonnaise all loaded up in a soft, lightly toasted, brioche bun?
Made this recipe and loved it?
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PrintChicken Katsu Sandwich
Imagine crispy sesame-panko breadcrumbed butterflied chicken breast pieces, nestled amongst crunchy shredded cabbage, tangy tonkatsu sauce and creamy Kewpie mayonnaise, all sandwiched between two thick slices of soft white bread. You are in for such a treat…
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 2
- Category: Lunch
- Method: Pan Fried
- Cuisine: Japanese
Ingredients
For the katsu chicken:
- 1 chicken breast
- 75g panko breadcrumbs
- 50g plain flour
- 2 tsp sesame seeds
- 1 large egg
- 2 tbsp sunflower oil
For the tonkatsu sauce:
- 2 tbsp ketchup
- 2 tbsp runny honey
- 1 tbsp soy sauce
- ¼ tsp grated garlic
- ¼ tsp grated ginger
For the mayonnaise:
- 2 tbsp Kewpie mayonnaise
- ½ tsp rice vinegar
- 1 tsp runny honey
To serve:
- 4 thick fresh slices of white bread
- White cabbage, finely shredded
Instructions
- Preheat the oven to 200C Fan.
- For the chicken katsu: butterfly the chicken breast length ways to create two thin pieces.
- Place the breadcrumbs, flour and egg into 3 separate bowls. Mix the sesame seeds through the breadcrumbs until well combined.
- Place the chicken in the flour, turning to coat completely. Next, pop into the bowl with the egg, once again, turning to completely coat. Finally, pop into the bowl with the sesame-breadcrumbs, making sure it is well coated on all sides.
- Place on a baking sheet, then brush each side with a little sunflower oil.
- Bake in the oven for about 15-20 minutes, turning halfway through, or until golden and crispy on the outside and cooked all the way through on the inside (there should be no pink remaining) - the exact length of time will depend on the size, shape and thickness of your chicken katsu.
- Meanwhile, make the tonkatsu sauce: in a small bowl, mix together the ketchup, runny honey, soy sauce, grated garlic and ginger. Taste and adjust the flavours, as necessary.
- Next, make the mayonnaise: mix together the mayonnaise, rice vinegar and runny honey in a small bowl. Taste and adjust the flavours, as necessary.
- To assemble your Chicken Katsu Sandwiches: spread a generous dollop of the mayonnaise on each slice of bread. Top with a spoonful of tonkatsu sauce and spread in a smooth and even layer. Top with a piece of crispy chicken and a large handful of shredded cabbage. Place the other slice of bread on top, slice in half and devour!
Notes
Make it vegetarian: I know this is Chicken Katsu Sandwich but vegetarians can still enjoy a katsu curry sandwich! Simply swap the chicken breast for extra firm tofu - it takes on the flavours so well and is perfect when you want a vegetarian version.
Mayonnaise: you can switch up the flavours in the mayonnaise by swirling through a dollop of smoky, spicy sriracha sauce for a bit of heat or adding a pinch of curry powder for curry sauce vibes.
Tonkatsu sauce: the homemade tonkatsu sauce is delicious served as a dip for tempura battered prawns or with fried pork cutlets.
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