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…
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Why you will love this 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: make it veggie with 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).
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!
Here's how to make Chicken Katsu Sandwich:
Here's a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page 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. Then repeat with egg and then breadcrumbs.
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.
THREE: To assemble your Chicken Katsu Sandwiches: spread a generous dollop of the mayonnaise on each slice of bread.
FOUR: 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!
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. Equally, 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.
Yes! Simply swap the chicken breast for extra firm tofu - it takes on the flavours so well.
Other recipes you might enjoy:
If you like the sound of my Chicken Katsu Sandwich, try my Chicken Katsu Curry or my Chicken Katsu Wraps. If you are looking for more chicken inspiration, my Chicken Caesar Salad is pretty much the perfect sandwich. Or no mention of chicken sandwiches would be complete without my Chicken Parmesan Sandwich.
Made this recipe and loved it?
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Chicken Katsu Sandwich
Ingredients
For the katsu chicken:
- 1 chicken breast
- 75 g panko breadcrumbs
- 50 g plain flour
- 2 teaspoon sesame seeds
- 1 large egg
- 2 tablespoon sunflower oil
For the tonkatsu sauce:
- 2 tablespoon ketchup
- 2 tablespoon runny honey
- 1 tablespoon soy sauce
- ¼ teaspoon grated garlic
- ¼ teaspoon grated ginger
For the mayonnaise:
- 2 tablespoon Kewpie mayonnaise
- ½ teaspoon rice vinegar
- 1 teaspoon 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!
