How To Make Japanese Chicken Katsu Sandwiches Recipe
Crispy fried chicken katsu in a sandwich added with tonkatsu sauce and some shredded cabbage just put afternoon snacks to a whole new level.
In a small bowl, mix together the ketchup, Worcestershire sauce, and sugar until combined. Set aside.
Heat 2 inches of canola oil in a medium pot over medium-high heat until it reaches 350 degrees F.
Slice through the thick part of the chicken thigh so it an even thickness. Season with salt and pepper on both sides.
Add the flour, egg, and panko to 3 separate shallow dishes.
Coat the chicken thigh in the flour, then the egg, then the panko.
To test the oil temperature, add a pinch of panko—if it sizzles immediately, it’s ready for frying.
Carefully fry the chicken for about 2 minutes per each side, or until golden brown. Drain on paper towels.
In a small bowl, mix together the mayonnaise and hot mustard.
Assemble the Sandwiches:
Spread the mayonnaise sauce on each piece of toasted bread. On one side, layer on the cabbage, a drizzle of tonkatsu sauce, the chicken, and more tonkatsu sauce. Top with the other slice of bread.
Cut the sandwich in half, then serve.
- Calories: 2891.21kcal
- Fat: 64.89g
- Saturated Fat: 13.15g
- Trans Fat: 0.35g
- Monounsaturated Fat: 22.89g
- Polyunsaturated Fat: 22.05g
- Carbohydrates: 463.65g
- Fiber: 35.19g
- Sugar: 62.44g
- Protein: 112.62g
- Cholesterol: 271.22mg
- Sodium: 4823.15mg
- Calcium: 1251.39mg
- Potassium: 2143.31mg
- Iron: 33.19mg
- Vitamin A: 110.75µg
- Vitamin C: 18.97mg