Japanese-American · Sandwiches & Pizza
Crispy Chicken Katsu Sandwich with Spicy Miso Slaw
Chicken Katsu Sandwich with Spicy Miso Aioli
Makes 4 sandwiches · Prep: 30 minutes · Cook: 20 minutes · Total: 50 minutes
I know it's not exactly your conventional katsu sandwich from your neighborhood izakaya, but you have to give this recipe a chance! The chicken cutlet is SUPER thin and super crisp, with cold napa slaw spilling out around the edges. Plus, it balances sweet with sour almost perfectly.
Use thick-cut Japanese milk bread if you can find it. I toast just the outsides in butter, which leaves the middle soft enough to squish around the cutlet. Oh! And be sure to have everything ready before the chicken comes out of the oil.
Ingredients
For the spicy miso aioli
- ½ cup mayonnaise
- 1 tablespoon white miso
- 2 teaspoons sriracha, plus more to taste
- 1 teaspoon unseasoned rice vinegar
- ½ teaspoon toasted sesame oil
For the napa slaw
- 3 cups finely shredded napa cabbage
- ½ cup finely shredded red cabbage
- 2 scallions, thinly sliced
- 3 tablespoons spicy miso aioli
- 1 teaspoon unseasoned rice vinegar
- Pinch of kosher salt
For the hoisin sauce
- ¼ cup hoisin sauce
- 1 tablespoon water
- 1 teaspoon unseasoned rice vinegar
For the chicken katsu
- 2 large boneless, skinless chicken breasts, about 1¼ pounds total
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1½ cups panko breadcrumbs
- Neutral oil, such as canola or avocado oil, for frying
For assembly
- 8 thick slices Japanese milk bread or soft white sandwich bread
- 2 tablespoons softened butter
- Dill pickle spears, for serving
- French fries or a simple salad, optional
Instructions
- 1
Make the spicy miso aioli
Whisk the mayonnaise, white miso, sriracha, rice vinegar, and sesame oil in a small bowl until smooth. Taste and add more sriracha if you want it hotter. Set aside 3 tablespoons for the slaw.
- 2
Dress the napa slaw
Put the napa cabbage, red cabbage, and scallions in a medium bowl. Add the reserved 3 tablespoons of spicy miso aioli, rice vinegar, and salt. Toss until lightly coated, then refrigerate while you cook the chicken. The slaw should be creamy enough to hold together without becoming wet.
- 3
Thin the hoisin sauce
Stir the hoisin, water, and rice vinegar together. Warm it for 10 to 15 seconds in the microwave, or briefly in a small saucepan, until it is loose enough to spread.
- 4
Prepare the chicken cutlets
Slice each chicken breast horizontally to make 4 thin cutlets. Put the cutlets between sheets of parchment or plastic wrap and pound them to an even ⅓-inch thickness. Season both sides with the salt and pepper.
- 5
Bread the chicken
Put the flour in a shallow bowl. Beat the eggs with 1 tablespoon water in a second bowl, and put the panko in a third. Coat each cutlet in flour and shake off the excess. Dip it in the egg, let the extra drip away, then press it firmly into the panko on both sides.
- 6
Fry the chicken katsu
Pour ½ inch of oil into a large, heavy skillet and heat it to 350°F. Fry 2 cutlets at a time for 2 to 3 minutes per side, until deep golden and cooked through. The thickest part should reach 165°F. Transfer the chicken to a wire rack and season with a small pinch of salt. Let the oil return to 350°F before frying the second batch.
- 7
Toast the milk bread
Spread one side of each bread slice with softened butter. Heat a clean skillet over medium heat and toast the buttered sides for 2 to 3 minutes, until deeply golden. Toasting only the outside gives you crisp edges while the inside stays soft against the cutlet.
- 8
Assemble the sandwiches
Spread spicy miso aioli on the untoasted side of each bread slice. Set one chicken cutlet on each of 4 slices and spoon about 1 tablespoon of hoisin sauce over the chicken. Add a generous mound of napa slaw and close the sandwiches with the remaining bread, toasted side facing out. Press gently, cut in half, and serve right away with pickle spears and fries if you want the full plate.
Shortcuts and substitutions
Frozen breaded chicken cutlets
This is the shortcut that saves the most time. Bake or air-fry the cutlets until crisp, then assemble the sandwiches as written. They will not have quite the same craggy panko crust, but dinner will happen about 25 minutes sooner.
Bagged coleslaw mix
Use about 3 cups of undressed coleslaw mix instead of shredding the napa and red cabbage. Skip prepared coleslaw here. It is usually too sweet and wet once the spicy miso mayo joins it.
Chicken tenders
Bread and fry the tenders without pounding them, then use 2 or 3 for each sandwich. Check the thickest piece for doneness before taking the batch out of the oil.
Chicken thighs
Boneless, skinless chicken thighs stay especially juicy. Pound them to an even thickness and use the same breading and frying method. Cooking time may be a minute or two longer.
No Japanese milk bread
Use a soft, thick-sliced white bread or brioche. Avoid a very crusty loaf; the cutlet already supplies enough structural engineering.
Air-fryer method
Spray both sides of the breaded cutlets generously with oil. Air-fry at 400°F for 10 to 12 minutes, flipping halfway through, until browned and 165°F in the center.
Oven method
Set a wire rack over a sheet pan and coat it lightly with oil. Spray the breaded cutlets with oil and bake at 425°F for 15 to 18 minutes, flipping once, until crisp and cooked through.
No white miso
Yellow miso works. Start with 2 teaspoons because it can taste saltier, then add more after tasting the aioli.
No hoisin
Use tonkatsu sauce. It is tangier and less sweet than hoisin, but it still works well with the slaw and fried chicken.
Less heat
Use 1 teaspoon sriracha in the aioli. The sandwich will still have plenty going on from the miso and hoisin.
Recipe notes
Keep the crust attached
Shake off excess flour, let the extra egg drip away, and press the panko onto the chicken. After breading, leave the cutlets alone for 5 minutes before frying. That short rest helps the coating stay where you put it.
Keep the sandwich crisp
Drain the katsu on a wire rack rather than paper towels, and do not dress the slaw until shortly before serving. Assemble only when everyone is ready to eat.
Make-ahead plan
The spicy miso aioli and thinned hoisin keep for 3 days in the refrigerator. You can shred the cabbage a day ahead, but wait to dress it. The chicken is best fried just before serving.
Frequently Asked Questions
What is a chicken katsu sandwich?
A chicken katsu sandwich is a Japanese-style panko-breaded chicken cutlet served between slices of soft bread. This version adds spicy miso aioli, napa cabbage slaw, and hoisin for a creamy, crunchy contrast.
What goes on this chicken katsu sandwich?
The sandwich layers crispy chicken katsu, spicy miso aioli, napa cabbage slaw, and hoisin between slices of toasted Japanese milk bread. Each part can be made ahead except the fried chicken and dressed slaw.
What bread is best for a chicken katsu sandwich?
Japanese milk bread, or shokupan, is the best fit because it is soft but sturdy enough to hold the cutlet and slaw. Thick-sliced white bread and brioche are the easiest substitutes.
Can I make chicken katsu without deep-frying?
Yes. The air fryer gives the closest crunch with less oil. The oven works too, though the crust will be a little drier and less evenly browned. Spray the panko well with oil either way.
Why does the breading fall off chicken katsu?
Wet chicken, too much flour, or oil that is not hot enough can loosen the coating. Pat the chicken dry, shake off excess flour, press on the panko, and keep the oil close to 350°F.
Can I make the sandwich ahead?
You can prepare the sauces, shred the cabbage, and bread the chicken ahead. Fry the chicken and dress the slaw shortly before serving. A fully assembled sandwich softens quickly.
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