Japanese · Lunch & handhelds

Chicken katsu sando

Name: Chicken katsu sando
Prep time: 25 min
Cook time: 18 min
Total time: 56 min
Yield: 4 sandwiches
Cuisine: Japanese
Ingredients: 4 boneless skinless chicken breast cutlets, about 5 ounces each; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 cup all-purpose flour; 2 large eggs, beaten; 2 cups Japanese panko; Neutral oil, for frying; 1/3 cup ketchup; 2 tablespoons Worcestershire sauce; 1 tablespoon soy sauce; 1 teaspoon granulated sugar; 8 slices shokupan or Japanese milk bread; 2 tablespoons unsalted butter, softened; 2 teaspoons Dijon or Japanese hot mustard; 1 cup very finely shredded green cabbage, washed and dried

Juicy panko-crusted chicken, finely shredded cabbage, mustard, and homemade tonkatsu sauce between pillowy shokupan.

About 1 hrTotal

About 45 minActive

$$Cost

AdvancedDifficulty

Makes 4 sandwiches

Equipment

Use a high-temperature instant-read thermometer between batches; do not leave it in the pot.
Simple clip-on pick
KitchenAid Fry Thermometer · KQ907
View at Amazon
For frequent frying and alarms
ThermoWorks ChefAlarm · TX-1100
View at ThermoWorks
Another workable path: Use a high-temperature instant-read thermometer between batches; do not leave it in the pot.
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How we chose
Research-backed · reviewed Aug 2026
We compared continuous readability, clip stability, temperature recovery help, cleaning guidance, and exact model identity. A current independent comparison informed the simple clip-on choice; manufacturer documentation established care and the alarm system's included parts. Kwilt has not calibrated or fried with these thermometers.
KitchenAid Fry Thermometer · KQ907: Its curved paddle and silicone-coated clip stay close to the pot, giving you a continuous oil reading without another screen or battery. Trade-off: It has no alarm, and KitchenAid says to hand wash rather than submerge it.
ThermoWorks ChefAlarm · TX-1100: High and low alarms make the oil drop between batches hard to miss, and the same system can monitor roasting, bread, and candy. Trade-off: It costs substantially more and brings a cabled probe, case, and controls that are unnecessary for an occasional batch of fish tacos.
Another workable path: If you already own a suitable high-temperature instant-read thermometer, check the oil before and between batches. Do not leave it in the pot unless its maker allows continuous high-temperature use.
Sources
Food Network tested comparison
KitchenAid thermometer care
ThermoWorks ChefAlarm

Ingredients

1× recipe · Makes 4 sandwiches

4 boneless skinless chicken breast cutlets, about 5 ounces each
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
2 large eggs, beaten
2 cups Japanese panko
Neutral oil, for frying
1/3 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon granulated sugar
8 slices shokupan or Japanese milk bread
2 tablespoons unsalted butter, softened
2 teaspoons Dijon or Japanese hot mustard
1 cup very finely shredded green cabbage, washed and dried

Instructions

Pound cutlets to an even 1/2 inch. Season with salt and pepper; dredge in flour, dip in egg, then press firmly into panko. Rest on a rack 10 minutes so the coating hydrates and adheres.
Whisk ketchup, Worcestershire, soy sauce, and sugar into tonkatsu sauce. Stir until the sugar dissolves.
Heat 3/4 inch oil to in a heavy skillet. Fry cutlets in batches until deep golden and 165°F, 3 to 4 minutes per side. Drain on a clean rack and rest 3 minutes.
Spread butter over one inner face of every bread slice and mustard thinly over four. Add cabbage, hot cutlets, and tonkatsu sauce; close with remaining bread.
Set a light pan over the sandwiches for 1 minute to settle them without crushing the crumb. Trim crusts, cut each sandwich in half, and serve immediately.