Description
A crispy golden chicken katsu layered with shredded cabbage and creamy mayo between slices of soft Japanese milk bread, finished with a sweet-savory homemade katsu sauce. A Japanese sandwich you’ll crave again and again.
Ingredients
Scale
- Japanese milk bread, store-bought slices
- Mayonnaise (2 tbsp per sandwich)
- 1 cup shredded cabbage
- 2 chicken breasts
- 1/2 cup flour
- 1/2 cup cornstarch
- 1 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/2 tbsp paprika powder
- 1/2 tbsp salt
- 3 eggs, beaten
- 1 cup panko breadcrumbs
- 2 cups frying oil
- 2 tbsp ketchup
- 1/2 tbsp oyster sauce
- 1 tbsp Worcestershire sauce
- 2 tsp honey
- 1/4 tsp salt
Instructions
- Heat frying oil in a deep skillet to 350°F (175°C). Line a plate with paper towels for draining.
- Mix flour, cornstarch, garlic powder, onion powder, paprika, and salt in a bowl. Beat eggs in another bowl. Place panko in a third.
- Butterfly and pound chicken breasts evenly. Dredge in flour mixture, dip into beaten eggs, then coat with panko.
- Fry chicken for 3–4 minutes per side until golden brown. Transfer to paper towels to drain.
- In a small saucepan, whisk together ketchup, oyster sauce, Worcestershire sauce, honey, and salt over low heat. Warm until smooth.
- Spread mayonnaise on slices of milk bread. Add shredded cabbage and place sliced katsu over it.
- Drizzle katsu sauce over chicken and top with the second slice of bread. Press gently and slice in half.
- Serve immediately with extra sauce on the side.
Notes
- Double-coat the chicken in panko for an extra crispy crust.
- Chill shredded cabbage in ice water for added crunch.
- Toast the bread lightly for extra texture if desired.
- Assemble just before eating to prevent sogginess.
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 7g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 175mg