Description
A delicious chicken katsu sandwich featuring crispy panko-breaded chicken and creamy sauce, all nestled in soft bread with fresh vegetables.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Vegetable oil for frying (about 2 cups)
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 4 brioche buns or Japanese milk bread
- 1/2 cup Japanese mayonnaise
- 2 cups finely shredded cabbage
- 1 medium cucumber, thinly sliced
- 4 butter lettuce leaves
- Pickled jalapeños (optional, for spicy version)
Instructions
- Place chicken breasts between plastic wrap and pound to 1/2-inch thickness. Season with salt, pepper, garlic powder, and paprika, and let rest for 10 minutes.
- Set up a breading station with flour, beaten eggs, and panko breadcrumbs.
- Dredge chicken in flour, then dip in egg, and finally coat with panko breadcrumbs. Double-bread for extra crunch.
- Whisk katsu sauce ingredients together in a bowl and set aside.
- Heat vegetable oil to 350°F (175°C) in a skillet and fry chicken for 3-4 minutes per side until golden brown.
- Drain cooked katsu on a wire rack over paper towels. Let rest for 3-4 minutes.
- Prepare vegetables: slice cucumber and shred cabbage.
- Toast brioche buns until golden.
- Assemble the sandwich with mayonnaise, butter lettuce, katsu, katsu sauce, cabbage, cucumber, and jalapeños if desired.
- Serve immediately and enjoy!
Notes
For a spicier kick, add sriracha to the katsu sauce and include pickled jalapeños.
Nutrition
- Serving Size: 1 sandwich
- Calories: 485
- Sugar: 8g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 210mg