Crispy Chicken Katsu Sandwiches

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 1½ lb (4 pieces) boneless skinless chicken thighs
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ cup all-purpose flour
• 2 large eggs
• 1½ cups panko breadcrumbs
• ¾ cup neutral oil for frying (canola or vegetable)
• 8 soft sandwich bread or milk bread slices
• 2 cups shredded green cabbage
• ¼ cup mayonnaise
• 3 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp soy sauce
• 1 tsp sugar
• 2 tsp Dijon mustard (optional)

Instructions

1. 1Place each chicken thigh between two sheets of parchment and pound gently to an even ½-inch thickness. Season both sides evenly with the salt and black pepper.
2. 2Set up a breading station with three shallow dishes: flour in the first, beaten eggs in the second, and panko in the third. Dredge each thigh in flour, shaking off excess, then dip fully in egg, then press firmly into panko so the crumbs adhere in a thick, even coat.
3. 3Heat the oil in a large heavy skillet (12-inch preferred) over medium heat until it shimmers and a panko crumb sizzles on contact, about 350°F. Carefully add two breaded thighs without crowding.
4. 4Fry 3–4 minutes per side until deep golden brown and the chicken reaches 165°F internally. Transfer to a wire rack set over a sheet pan; sprinkle lightly with salt. Repeat with remaining thighs, adjusting heat so the oil stays hot but not smoking.
5. 5While the chicken rests, stir together mayonnaise, ketchup, Worcestershire, soy sauce, and sugar in a small bowl to make a quick tonkatsu-style sauce. It should be glossy, tangy-sweet, and spoonable.
6. 6Lightly toast the bread slices if desired, or leave soft for classic sando texture. Spread a thin layer of Dijon on four slices if using, then pile a generous mound of shredded cabbage on each bottom slice.
7. 7Slice each katsu cutlet into 3–4 thick strips for easier biting. Arrange the strips over the cabbage, then spoon or drizzle a generous amount of tonkatsu sauce over the chicken.
8. 8Cap with the remaining bread slices and press gently. For clean café-style presentation, wrap each sandwich tightly in parchment and slice in half diagonally with a sharp knife.
9. 9Serve immediately while the crust is still shatteringly crisp, with extra sauce on the side for dipping. Leftover cutlets reheat best in a 375°F oven or air fryer for 6–8 minutes.