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Crispy Chicken Katsu Sandos Everyone Will Crave

Course Main Course
Cuisine Japanese
Prep Time 45 minutes
Cook Time 20 minutes
Marinating Time 3 minutes
Total Time 1 hour 8 minutes

Ingredients

For the Chicken Katsu

  • 2 large scallions
  • 1/4 cup mirin
  • 2 tablespoons light brown sugar
  • 1/2 cup soy sauce
  • 1- inch piece fresh ginger peeled and thinly sliced
  • 2 garlic cloves roughly chopped
  • 6 boneless skinless chicken thighs (5–6 ounces each)
  • 1/2 cup cold water
  • 3/4 cup all-purpose flour
  • 3 large eggs beaten
  • 2 1/2 cups panko breadcrumbs
  • Neutral frying oil such as peanut or vegetable oil

For the Cabbage Slaw

  • 6 cups finely shaved green cabbage
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon granulated sugar
  • 2 tablespoons fresh lemon juice

For Assembly

  • 6 tablespoons tonkatsu sauce
  • 6 tablespoons pickled red ginger strips beni shoga, drained
  • 12 slices Japanese milk bread crusts removed
  • 9 tablespoons Kewpie mayonnaise
  • Reserved sliced scallion greens

Instructions

  1. Separate the scallions into white and green portions. Cut the white parts into 2-inch pieces and thinly slice the green parts. Refrigerate the green slices for later.
  2. In a small saucepan, bring the mirin to a gentle simmer over medium heat. Cook for 1 minute, then stir in the brown sugar until completely dissolved. Add the soy sauce, ginger, garlic, and scallion whites. Bring the mixture back to a light simmer, then remove from the heat. Allow the marinade to cool and steep for 30 minutes.
  3. Butterfly the chicken thighs by carefully slicing through the thicker portions and unfolding them until each thigh has an even thickness. Place the chicken in a large resealable bag. Stir the cold water into the cooled marinade, then strain the liquid directly over the chicken. Discard the solids. Seal the bag, remove excess air, and massage the marinade around the chicken. Refrigerate for at least 3 hours or overnight for maximum flavor.
  4. Combine the cabbage, salt, and sugar in a large bowl. Let stand for 20 minutes at room temperature. Add the lemon juice and gently massage the cabbage with your hands until slightly softened. Drain away any excess liquid. Cover and refrigerate until needed. Drain again before assembling the sandwiches.
  5. Place flour, beaten eggs, and panko in separate shallow bowls. Remove the chicken from the marinade and discard the remaining liquid. Coat each thigh in flour, then dip into the eggs, allowing excess to drip off. Press firmly into the panko until completely coated. Arrange the breaded chicken on a wire rack set over a baking sheet.
  6. Refrigerate the breaded chicken uncovered for at least 30 minutes and up to 12 hours. This important step helps the coating dry slightly, creating an extra-crispy crust while improving breading adhesion during frying.
  7. Heat about 3/4 inch of oil in a deep skillet to 325°F (163°C).
  8. Working in batches, fry the chicken for 4 to 5 minutes, turning occasionally, until deeply golden brown and cooked through. The internal temperature should reach 165°F (74°C).
  9. Transfer the fried chicken to a wire rack and keep warm in a 200°F (93°C) oven while frying the remaining pieces.
  10. Top each fried chicken thigh with: 1 tablespoon tonkatsu sauce, 1 tablespoon pickled red ginger, About 1/2 cup cabbage slaw, A sprinkle of sliced, scallion greens
  11. Spread approximately 2 teaspoons of Kewpie mayonnaise on one side of each bread slice. Place one dressed chicken thigh on six slices of bread. Top with the remaining bread slices, mayonnaise-side down. Gently press together and serve immediately.