This isn’t just a sandwich, it’s a full-blown flavor explosion.

Say hello to the Japanese Chicken Katsu Sando: golden panko-crusted chicken, creamy Kewpie mayo, crisp shredded cabbage, and sweet-savory tonkatsu sauce, all stacked between slices of soft, buttery milk bread.

Perfect for lunch, dinner, or your next viral food video moment. Watch, drool, and recreate!

🧺 Full Recipe

🐔 Ingredients:

2 boneless skinless chicken thighs (or breasts, pounded thin)

Salt & pepper

1/2 cup flour

1 egg, beaten

3/4 cup panko breadcrumbs

Neutral oil for frying (e.g., canola or sunflower)

🍞 Sandwich:
4 slices Japanese milk bread or soft brioche

2 tbsp Kewpie mayo

2 tbsp tonkatsu sauce (or mix ketchup + Worcestershire + soy)

1 cup shredded cabbage

Optional: pickled red onions, chili crisp

🔥 Instructions:
Prepare Chicken:
Pound and season the chicken. Dredge in flour, dip in egg, and coat in panko.

Fry Until Golden:
Fry at 350°F / 175°C for 3–4 mins per side until crispy and cooked through.

Assemble the Sandwich:
Toast bread (optional), spread Kewpie mayo, layer with cabbage and fried chicken, and drizzle tonkatsu sauce. Stack and slice!

Serve & Enjoy:
Slice in half for that iconic cross-section. Serve with fries, pickles, or miso soup.

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