Sweet and Spicy Katsu Chicken Sandwich Recipe

There are certain meals that just hit differently – the ones that become instant legends in your household kitchen. For us, that legend is the Sweet and Spicy Katsu Chicken Sandwich. The first time I made these, the reaction was immediate and unanimous: pure, unadulterated joy. Picture this: incredibly crispy, golden-brown chicken cutlets, pounded thin for maximum crunch in every bite, nestled between soft, slightly sweet buns. But the magic doesn’t stop there. It’s the sauce combination that truly elevates this sandwich to superstar status – a rich, tangy, and slightly sweet Katsu sauce mingling perfectly with a creamy, fiery Sriracha mayo. The contrast is divine – the crunch of the chicken and shredded cabbage, the pillowy softness of the bun, the complex dance of sweet, savory, tangy, and spicy notes. My kids, usually picky eaters, devour these without a second thought, often asking when we can have “those crunchy spicy chicken burgers” again. It’s become our go-to for a satisfying weekend meal, a guaranteed crowd-pleaser when friends come over, and honestly, my personal favourite way to indulge in a truly spectacular sandwich experience. It might seem like restaurant-level fare, but trust me, creating this masterpiece at home is easier than you think and infinitely more rewarding. Prepare to fall in love!

The Ultimate Sweet and Spicy Katsu Chicken Sandwich Recipe

This recipe breaks down how to achieve that perfect balance of textures and flavours. We’re aiming for ultra-crispy chicken, complemented by layers of specifically crafted sweet and spicy sauces, all tucked into a soft bun with refreshing cabbage. Follow these steps closely, and you’ll be rewarded with a sandwich that rivals any gourmet burger joint.

Ingredients You’ll Need

This recipe yields 4 generous sandwiches.

For the Katsu Chicken:

• Chicken: 4 boneless, skinless chicken breasts (about 6-8 oz / 170-225g each), or boneless, skinless chicken thighs
• Salt: 1 teaspoon, plus more for seasoning
• Black Pepper: ½ teaspoon, freshly ground
• All-Purpose Flour: 1 cup (approx. 120g)
• Large Eggs: 2, beaten
• Panko Breadcrumbs: 2 cups (approx. 120g) – Japanese style recommended for best texture
• Neutral Frying Oil: Approx. 3-4 cups (Vegetable, Canola, Peanut, or Grapeseed oil), enough for shallow frying (about 1-1.5 inches deep in your pan)

For the Sweet Katsu Sauce:

• Ketchup: ½ cup (approx. 120ml)
• Worcestershire Sauce: ¼ cup (approx. 60ml)
• Soy Sauce: 2 tablespoons (approx. 30ml) – Low sodium optional
• Mirin (Sweet Japanese Rice Wine): 1 tablespoon (approx. 15ml) – Can substitute with 1 tbsp rice vinegar + 1 tsp sugar
• Granulated Sugar: 1 tablespoon (approx. 12g) – Adjust to taste
• Garlic Powder: ½ teaspoon
• Ginger Powder: ¼ teaspoon (optional)

For the Spicy Sriracha Mayo:

• Mayonnaise: ½ cup (approx. 115g) – Japanese Kewpie mayo recommended for authentic flavour, but regular works too
• Sriracha Sauce: 1-3 tablespoons (approx. 15-45ml) – Adjust based on your preferred heat level
• Lime Juice: 1 teaspoon (approx. 5ml), fresh squeezed (optional, adds brightness)
• Sesame Oil: ½ teaspoon (optional, adds nutty depth)

For Assembly:

• Sandwich Buns: 4 soft buns (Brioche, Potato Rolls, or Japanese Milk Bread buns work beautifully)
• Shredded Cabbage: 2 cups, finely shredded (Napa or green cabbage) – A mandoline slicer is great for this
• Butter or Oil (for toasting buns): Optional

Step-by-Step Instructions

Follow these instructions carefully for Katsu sandwich perfection!

H3: Prepare the Chicken Cutlets

1. Pound the Chicken: Place one chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet, rolling pin, or heavy-bottomed pan, pound the chicken gently but firmly to an even thickness of about ½ inch (1.25 cm). Pounding ensures even cooking and creates more surface area for that delicious crust. Repeat with the remaining chicken breasts.
2. Season: Pat the chicken cutlets dry with paper towels (this helps the coating adhere better). Season both sides generously with salt and black pepper.

H3: Set Up Your Breading Station

1. Prepare Dishes: You’ll need three shallow dishes or plates large enough to fit a chicken cutlet.
2. Flour: In the first dish, combine the 1 cup of all-purpose flour with ½ teaspoon of salt and ¼ teaspoon of black pepper. Whisk to combine.
3. Eggs: In the second dish, crack the 2 large eggs and beat them well with a fork or whisk until smooth.
4. Panko: In the third dish, place the 2 cups of Panko breadcrumbs.

H3: Make the Sweet Katsu Sauce

1. Combine Ingredients: In a small saucepan, whisk together the ketchup, Worcestershire sauce, soy sauce, mirin, sugar, garlic powder, and ginger powder (if using).
2. Simmer (Optional but Recommended): Place the saucepan over medium-low heat. Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 2-3 minutes, allowing the flavours to meld and the sauce to thicken slightly. Be careful not to scorch the sugars.
3. Cool: Remove from heat and set aside to cool. The sauce will thicken slightly more as it cools. Alternatively, if short on time, you can simply whisk all ingredients together vigorously in a bowl until the sugar dissolves, without heating.

H3: Make the Spicy Sriracha Mayo

1. Combine Ingredients: In a small bowl, combine the mayonnaise, Sriracha sauce, lime juice (if using), and sesame oil (if using).
2. Mix Well: Whisk everything together until smooth and evenly combined. Taste and adjust the Sriracha level according to your heat preference. You can add more Sriracha for extra spice or a tiny bit more mayonnaise to tame it down.
3. Chill: Cover and refrigerate until ready to assemble the sandwiches.

H3: Prepare the Cabbage and Buns

1. Shred Cabbage: If you haven’t already, finely shred the cabbage. A mandoline provides the best thin, consistent shreds, which are traditional for Katsu Sandos. If using a knife, slice as thinly as possible. Rinse the shredded cabbage under cold water and pat it thoroughly dry – excess moisture will make the sandwich soggy. You can also use a salad spinner.
2. Toast Buns (Optional): Lightly butter the cut sides of the buns or brush with a little oil. Toast them in a dry skillet over medium heat, under the broiler, or on a griddle until lightly golden brown and warm. This adds flavour and prevents the buns from getting soggy too quickly.

H3: Fry the Katsu Chicken

1. Heat the Oil: Pour the neutral frying oil into a large, heavy-bottomed skillet or Dutch oven. You need enough oil to come about 1-1.5 inches up the side. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a cooking thermometer for accuracy – this temperature is crucial for achieving a crispy, non-greasy crust. If you don’t have a thermometer, test by dropping a Panko breadcrumb into the oil; it should sizzle vigorously immediately.
2. Dredge the Chicken: Work with one chicken cutlet at a time.
   • First, coat the seasoned chicken completely in the flour mixture, shaking off any excess. Ensure every nook and cranny is covered.
   • Next, dip the flour-coated chicken into the beaten eggs, ensuring it’s fully submerged. Let any excess egg drip off.
   • Finally, press the egg-coated chicken firmly into the Panko breadcrumbs, coating both sides thoroughly. Gently press the Panko onto the chicken to help it adhere well. This firm press is key for a super crunchy crust.
3. Fry the Chicken: Carefully place 1 or 2 breaded chicken cutlets into the hot oil, depending on the size of your pan. Do NOT overcrowd the pan, as this will lower the oil temperature and result in greasy chicken.
4. Cook Thoroughly: Fry for about 3-5 minutes per side, or until the crust is a deep golden brown and the chicken is cooked through. The internal temperature should reach 165°F (74°C) when checked with an instant-read thermometer inserted into the thickest part. Adjust the heat as needed to maintain the 350°F (175°C) oil temperature.
5. Drain: Once cooked, carefully remove the chicken katsu from the oil using tongs or a spider strainer. Let excess oil drip off, then transfer the cutlets to a wire rack set over a baking sheet. Do NOT place them directly on paper towels, as this can trap steam and make the bottom crust soggy. Season lightly with a pinch more salt immediately after removing from the oil, if desired.
6. Repeat: Bring the oil back up to temperature if necessary and repeat the frying process with the remaining chicken cutlets.

H3: Assemble the Sweet and Spicy Katsu Chicken Sandwiches

1. Sauce the Buns: Spread a generous layer of the Spicy Sriracha Mayo on both the top and bottom toasted buns. Be liberal here – the creaminess is essential!
2. Layer Cabbage: Place a good handful of the finely shredded, dry cabbage onto the bottom bun. This adds a refreshing crunch and counterpoint to the richness.
3. Slice the Katsu: Place a cooked chicken katsu cutlet on a cutting board. You can leave it whole or slice it into 1-inch thick strips (slicing makes it a bit easier to eat).
4. Add Katsu: Place the whole or sliced katsu cutlet on top of the shredded cabbage.
5. Drizzle Katsu Sauce: Generously drizzle the Sweet Katsu Sauce over the chicken cutlet. Don’t be shy!
6. Top it Off: Place the top bun (with its layer of spicy mayo) onto the sauced chicken.
7. Serve Immediately: Press down gently on the sandwich and serve immediately while the chicken is hot and crispy. You can slice the sandwich in half diagonally for a classic presentation if desired.

Nutritional Information (Approximate)

• Servings: 4 Sandwiches
• Calories Per Serving: Approximately 800-950 kcal (This is an estimate and can vary significantly based on the exact size of the chicken breast, type of bun, amount of oil absorbed during frying, and sauce quantities used).

This sandwich is an indulgence, packed with flavour and texture, making it perfect for a satisfying treat meal.

Preparation and Cooking Time

• Preparation Time: 30 minutes (Includes pounding chicken, making sauces, setting up dredging station, shredding cabbage)
• Cooking Time: 15-20 minutes (Frying the chicken in batches)
• Total Time: Approximately 45-50 minutes

How to Serve Your Katsu Chicken Sandwiches

These sandwiches are stars on their own, but here are some ways to serve them for a complete and unforgettable meal:

• Classic Pairing:
  • Serve with a side of crispy French fries or sweet potato fries.
  • A small bowl of creamy coleslaw or a simple Asian-style slaw (with rice vinegar dressing) complements the richness nicely.
• Japanese-Inspired Sides:
  • Quick pickled cucumbers (Sunomono): Adds a tangy, refreshing counterpoint.
  • Edamame: Steamed and lightly salted.
  • Miso Soup: A light and savory starter or side.
• Presentation:
  • Slice in Half: Cut the sandwiches diagonally for that classic Katsu Sando look, revealing the beautiful layers inside.
  • Wrap it Up: For easier handling or picnics, wrap the bottom half tightly in parchment paper before slicing.
• Drinks:
  • Japanese Beer: Kirin, Asahi, or Sapporo are perfect matches.
  • Iced Green Tea: Unsweetened or lightly sweetened.
  • Ramune: Fun Japanese soda.
  • Sake: A small serving of chilled sake can also work well.
• Keep it Simple: Enjoy the sandwich exactly as it is – it’s hearty enough to be a meal in itself!

Chef’s Tips for Perfect Katsu Sandwiches

Mastering the Katsu sandwich is about details. Here are 5 tips to elevate your game:

1. Use Japanese Panko: This cannot be stressed enough. Japanese Panko breadcrumbs are lighter, airier, and create shards rather than fine crumbs, resulting in a significantly crispier and crunchier crust compared to standard breadcrumbs. Look for it in the international aisle of your supermarket or at Asian grocery stores.
2. Maintain Oil Temperature: Consistency is key for frying. Use a thermometer! If the oil is too cool, the chicken will absorb excess oil and become greasy. If it’s too hot, the crust will burn before the chicken cooks through. Aim for a steady 350°F (175°C) and allow the oil to reheat between batches.
3. Don’t Skip Pounding: Pounding the chicken to an even ½-inch thickness is crucial. It ensures the chicken cooks quickly and evenly, preventing dry spots, and maximizes the crispy surface area relative to the meat.
4. Drain on a Wire Rack: Resist the urge to drain the fried katsu on paper towels. Placing it on a wire rack allows air to circulate all around the cutlet, keeping the bottom crust just as crispy as the top. Placing it on paper towels traps steam and leads to sogginess.
5. Press Panko Firmly: When breading, after dipping in the egg, really press the chicken into the Panko on both sides. This helps the breadcrumbs adhere properly during frying, ensuring a thick, cohesive, and ultra-crunchy crust that won’t fall off.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making Sweet and Spicy Katsu Chicken Sandwiches:

1. Q: Can I bake the chicken katsu instead of frying it?
   • A: Yes, you can bake it for a lower-fat option, but the texture will be different. It won’t be as deeply golden brown or achieve that signature shatteringly crisp texture of fried katsu. To bake: Preheat oven to 400°F (200°C). Place the breaded cutlets on a wire rack set inside a baking sheet. Spray generously with cooking oil spray. Bake for 20-25 minutes, flipping halfway through, until golden and cooked through (165°F/74°C internal temp).
2. Q: Can I make parts of this recipe ahead of time?
   • A: Absolutely! The Sweet Katsu Sauce and Spicy Sriracha Mayo can be made up to 3-4 days in advance and stored in airtight containers in the refrigerator. You can also pound and season the chicken a day ahead, storing it covered in the fridge. The cabbage can be shredded a few hours ahead and kept crisp in cold water (drain and dry thoroughly before use). However, the chicken should be breaded and fried just before serving for maximum crispiness.
3. Q: What’s the best type of chicken to use – breast or thigh?
   • A: Both work well, but offer slightly different results. Chicken thighs are naturally juicier and more flavorful due to their higher fat content, making them more forgiving if slightly overcooked. Chicken breasts are leaner and result in a cleaner bite, but require careful cooking to avoid drying out – pounding them thin helps mitigate this. Traditionally, either can be used for katsu. Choose based on your preference!
4. Q: How can I make this recipe gluten-free?
   • A: It’s quite adaptable! Use a gluten-free all-purpose flour blend for dredging. Use gluten-free Panko breadcrumbs (readily available in many stores). Ensure your Worcestershire sauce is gluten-free (some contain malt vinegar) and use Tamari instead of regular soy sauce. Double-check that your mayonnaise and Sriracha are also certified gluten-free.
5. Q: What’s the best way to store and reheat leftover Katsu Chicken Sandwiches?
   • A: Honestly, these sandwiches are best enjoyed fresh when the chicken is at peak crispiness. Storing assembled sandwiches usually leads to sogginess. If you have leftover cooked katsu cutlets, store them separately from the buns and sauces in an airtight container in the refrigerator for up to 2 days. To reheat the katsu cutlet and regain some crispiness, use an air fryer (around 375°F/190°C for 4-6 minutes) or a toaster oven/conventional oven (around 375°F/190°C for 8-10 minutes) until heated through and crispy. Avoid the microwave, as it will make the breading soft. Assemble the sandwich fresh with leftover sauces and fresh cabbage/buns.

Print