Chicken Katsu Sando (Cafe-Style, Trending 2025)
A crispy, juicy Japanese chicken sandwich wrapped in fluffy shokupan and loaded with tangy kimchi slaw and creamy sauces. This cafe-style Chicken Katsu Sando brings together Japanese comfort and modern fusion flair — golden, crunchy, and totally viral for 2025.
Equipment
- mixing bowls
- meat mallet or rolling pin
- Tongs
- frying pan or deep skillet
- Wire rack
- sharp knife
Ingredients
- 2 boneless skinless chicken thighs (or breasts)
- 1 tbsp soy sauce
- 1 tsp grated ginger
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- 1 cup neutral oil (canola or sunflower) for frying
- 1 cup shredded cabbage or kimchi slaw
- 4 slices shokupan (Japanese milk bread) or brioche
- 2 tbsp Kewpie mayo or sriracha mayo
- 2 tbsp tonkatsu sauce (or BBQ/Sriracha blend)
- 1 tsp rice vinegar (for slaw)
- 1 tbsp kimchi juice (optional, for fusion flavor)
- 1 lime wedge or microgreens, for garnish
Instructions
- Pound chicken thighs to ½-inch thickness and marinate with soy sauce, grated ginger, and black pepper for 20–30 minutes.
- Prepare three bowls for dredging: flour, beaten egg, and panko. Coat chicken in flour, then egg, then press firmly into panko.
- Heat oil to 340°F (170°C) and fry chicken 2–3 minutes per side until golden. Drain on a rack, then raise heat to 375°F (190°C) and fry again 1 minute per side for extra crunch.
- Make slaw: combine shredded cabbage with rice vinegar and a pinch of salt, or toss kimchi with lime and sugar for a fusion version.
- Spread mayo on bread slices, layer slaw, place the fried chicken cutlet, and drizzle with tonkatsu or spicy sauce. Top with remaining bread slice.
- Cut diagonally for presentation and serve immediately while hot and crispy. Garnish with microgreens or a lime wedge.
Notes
Double-fry for the crispiest results. Use chicken thighs for maximum juiciness or substitute tofu/seitan for a plant-based twist. Keep the sandwich unassembled until serving to preserve crunch. Pair with chili crisp, tonkatsu sauce, or spicy mayo for cafe-level flavor.