Chicken Katsu Sandwiches As Made By Hitomi’s Mom


for 1 serving


  • 1 ½ tablespoons ketchup
  • 2 ½ tablespoonsworcestershire sauce
  • 1 teaspoon sugar


  • canola oil, for frying
  • 3 oz medium boneless, skinless chicken thigh, 1 thigh (85 g)
  • kosher salt, to taste
  • pepper, to taste
  • ¼ cup all purpose flour(30 g)
  • 1 large egg, beaten
  • 1 cup japanese-style panko bread crumbs(115 g)
  • 1 teaspoon japanese mayonnaise
  • ¼ teaspoon japanese style hot mustard
  • 2 slices japanese white bread, shokupan, toasted
  • ⅓ cup green cabbage, shredded (35 g)


  1. Make the tonkatsu sauce: In a small bowl, mix together the ketchup, Worcestershire sauce, and sugar until combined. Set aside.
  2. Make the sandwich: Heat 2 inches of canola oil in a medium pot over medium-high heat until it reaches 350˚F (180˚C).
  3. Slice through the thick part of the chicken thigh so it an even thickness. Season with salt and pepper on both sides.
  4. Add the flour, egg, and panko to 3 separate shallow dishes.
  5. Coat the chicken thigh in the flour, then the egg, then the panko.
  6. To test the oil temperature, add a pinch of panko—if it sizzles immediately, it’s ready for frying. Carefully fry the chicken for about 2 minutes per each side, or until golden brown. Drain on paper towels.
  7. In a small bowl, mix together the mayonnaise and hot mustard.
  8. Assemble the sandwiches: Spread the mayonnaise sauce on each piece of toasted bread. On one side, layer on the cabbage, a drizzle of tonkatsu sauce, the chicken, and more tonkatsu sauce. Top with the other slice of bread.
  9. Cut the sandwich in half, then serve.
  10. Enjoy!
Print Friendly, PDF & Email