Japanese Katsu Sandwich Recipe

Chicken breasts: Boneless and skinless, these are the main protein for the sandwich.

All-purpose flour: Used for dredging the chicken to help the egg and breadcrumbs adhere.

Eggs: Beaten, they act as a binding agent for the breadcrumbs.

Panko breadcrumbs: Japanese-style breadcrumbs that provide a light and crispy coating.

Vegetable oil: Used for frying the chicken to a golden brown.

White bread: Soft slices with crusts removed, forming the base of the sandwich.

Tonkatsu sauce: A tangy, savory sauce that complements the fried chicken.

Cabbage: Shredded, it adds a fresh, crunchy texture to the sandwich.

To achieve a perfectly crispy chicken katsu, make sure to press the panko breadcrumbs firmly onto the chicken breasts after dipping them in the beaten eggs. This ensures an even coating that will adhere well during frying. Additionally, maintain the oil temperature at a steady medium heat to avoid burning the breadcrumbs while ensuring the chicken cooks through evenly.

• boneless, skinless chicken breasts - Substitute with pork cutlets: Pork cutlets are commonly used in traditional katsu and provide a similar texture and flavor.

• all-purpose flour - Substitute with rice flour: Rice flour can provide a lighter, crispier coating and is also gluten-free.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the meat and adds a slight tangy flavor.

• panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes can provide a similar crunch and texture to panko breadcrumbs.

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and neutral flavor, making it suitable for frying.

• white bread - Substitute with brioche bread: Brioche bread is soft and slightly sweet, which can complement the savory filling.

• tonkatsu sauce - Substitute with Worcestershire sauce mixed with ketchup: This mixture can mimic the sweet and tangy flavor of tonkatsu sauce.

• shredded cabbage - Substitute with shredded lettuce: Shredded lettuce can provide a similar crunch and freshness to the sandwich.

• Allow the chicken katsu to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Wrap each sandwich individually in plastic wrap or aluminum foil to maintain freshness and prevent them from drying out.
• Place the wrapped sandwiches in an airtight container or a resealable plastic bag. This adds an extra layer of protection against moisture and odors.
• Store the container or bag in the refrigerator if you plan to consume the sandwiches within 1-2 days. For longer storage, place them in the freezer.
• To freeze, ensure the sandwiches are tightly wrapped and stored in a freezer-safe container or bag. Label with the date to keep track of freshness.
• When ready to eat, thaw frozen sandwiches in the refrigerator overnight. Reheat in a toaster oven or conventional oven at 350°F (175°C) for about 10 minutes, or until the chicken is heated through and the bread is slightly crispy.
• Avoid microwaving as it can make the bread rubbery and the chicken less crispy.
• For the best texture, consider storing the shredded cabbage separately and adding it to the sandwich just before serving. This keeps the cabbage crisp and fresh.

• Preheat your oven to 350°F (175°C). Place the katsu sandwiches on a baking sheet lined with parchment paper. Heat for about 10-15 minutes, or until the chicken is warmed through and the bread is slightly crispy.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the sandwiches inside for about 8-10 minutes. This will ensure the panko breadcrumbs regain their crunch without drying out the chicken.

• If you prefer using a microwave, wrap the sandwiches in a damp paper towel to keep the bread from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the sandwiches in the skillet and cover with a lid. Heat for about 3-4 minutes on each side, or until the chicken is warmed through and the bread is toasted.

• If you have an air fryer, preheat it to 350°F (175°C). Place the sandwiches in the basket and heat for about 5-7 minutes. This method will help maintain the crispiness of the panko breadcrumbs while warming the chicken evenly.

• Meat mallet: To pound the chicken breasts to an even thickness.

• Mixing bowls: For holding the flour, beaten eggs, and panko breadcrumbs during the dredging process.

• Frying pan: To heat the oil and fry the chicken until golden brown and cooked through.

• Tongs: To handle the chicken while frying and to remove it from the hot oil.

• Paper towels: To drain the excess oil from the fried chicken.

• Knife: To slice the fried chicken into strips.

• Cutting board: To provide a surface for slicing the chicken.

• Spatula: To spread the tonkatsu sauce on the bread slices.

• Bread knife: To cut the sandwiches in half.

• Serving plate: To present the finished katsu sandwiches.

Pound the chicken: Flatten the chicken breasts to ensure they cook evenly and quickly.

Pre-measure ingredients: Have all ingredients ready before starting to streamline the process.

Use a deep fryer: A deep fryer can cook the chicken faster and more evenly than a pan.

Shred cabbage in advance: Prepare the shredded cabbage ahead of time and store it in the fridge.

Use store-bought tonkatsu sauce: Save time by using pre-made tonkatsu sauce instead of making your own.

Assemble sandwiches quickly: Lay out all bread slices and ingredients for quick assembly.