A next level fried chicken katsu sandwich! Crispy fried chicken, tonkatsu sauce, crunchy slaw & Kewpie mayo, served in a homemade bun.

This post contains affiliate links. I may earn a small commission if you make a purchase using these links, at no extra cost you. For more information, click here.

Fried Chicken Katsu Sandwich

Fried chicken is one of my favourite sandwich fillings & serving it in a homemade bun with tonkatsu sauce, crunchy slaw & Kewpie mayo, takes it to another level!

This fried chicken katsu sandwich takes inspiration from a couple of different sandwiches. First, a katsu sando where fried pork cutlets are served with tonkatsu sauce. And secondly, a classic fried chicken sandwich where buttermilk fried chicken is served with homemade slaw & mayo!

To further combine the flavours of these dishes, as well as other Asian flavours, the fried chicken is also marinated in a mix of buttermilk, red miso, soy, sesame, honey, garlic & ginger before being deep fried!

Crispy, crunchy & jam packed full of flavour, this sandwich is a belter!

buttermilk fried chicken thigh

Kewpie Mayo

Kewpie mayo is a Japanese mayo that is made with egg yolks, which gives it it’s signature colour & rich flavour. This mayo tastes creamier than the regular, shop bought stuff and works brilliantly in our fried chicken sandwich! Kewpie mayo is available to buy in some supermarkets or online. I bought mine from Amazon & I’ve linked this below…

Tonkatsu Sauce

Tonkatsu sauce is a Japanese sauce (similar to a BBQ sauce) that is traditionally served with breaded & fried pork cutlets or in a katsu sando (a fried pork cutlet sandwich). Made with tomato ketchup, Worcestershire sauce, soy & sugar, this sweet and tangy sauce also works fantastically well with other fried meats, chips, veg & seafood (and our fried chicken sandwich!).

tonkatsu sauce

What You’ll Need

  • Fried Chicken – To make the fried chicken, you’ll need four boneless & skinless chicken thighs. The marinade consists of buttermilk, red miso, light soy, brown sugar, honey, sesame oil and fresh garlic & ginger. And the flour dredge is made with plain flour, cornflour and garlic & onion granules.
  • Tonkatsu Sauce – Tonkatsu sauce is made with tomato ketchup, Worcestershire sauce, honey, light soy, brown sugar, rice wine vinegar & ground ginger.
  • The Sandwich – To make the sandwich, you’ll need four tangzhong burger buns, half a batch of Asian slaw & Kewpie (or regular) mayo.

Recipe Breakdown

The full, printable recipe card for this sandwich can be found at the bottom of this post!

  • Marinade Chicken Thighs – First we marinade chicken thighs (boneless & skinless) in a mix of buttermilk, red miso, soy sauce, brown sugar, honey, sesame oil, garlic & ginger. This is then left in the fridge for at least 2 hours, or for up to 6.
  • Flour Dredge – To make the flour dredge for our fried chicken, we mix together plain flour, cornflour, garlic & onion granules and salt & pepper.
chicken flour dredge
  • Tonkatsu Sauce – To make the tonkatsu sauce, we place tomato ketchup, brown sugar, Worcestershire sauce, rice wine vinegar, light soy, honey & ground ginger into a saucepan. This is then warmed gently, to melt the sugar then taken off the heat & left to cool.
  • Fried Chicken – To cook the fried chicken, the thighs are removed from the marinade then coated in the flour dredge & deep fried until crispy & cooked through (a digital food probe comes in handy here!). The fried chicken is then seasoned with sea salt.
fried chicken
  • Sandwich Assembly – First, we need to cut our burger buns in half then toast them in a frying pan, set over a medium heat. Add a generous amount of kewpie mayo to the bottom half of each bun then top with a heaped tbsp of Asian slaw & a piece of fried chicken. Drizzle plenty of tonkatsu sauce over each chicken thigh then place the top part of each bun on top of the sandwiches & serve immediately.

Equipment Used

Please note that these are affiliate links & I may make a small commission if you make a purchase using these links, at no extra cost to you. For more information, click here.

More Sandwiches To Try!

If you have enjoyed this fried chicken katsu sandwich recipe, it would mean a lot if you could leave a review & rating!

Fried Chicken Katsu Sandwich

A next level fried chicken katsu sandwich! Crispy fried chicken, tonkatsu sauce, crunchy slaw & Kewpie mayo, served in a homemade bun.
Prep Time30 minutes
Cook Time10 minutes
Marinating Time2 hours
Total Time2 hours 40 minutes
Course: Lunch
Cuisine: Asian, Japanese
Servings: 4 Sandwiches
Author: Ben Racey

Equipment

  • Deep Fat Fryer
  • Small Saucepan
  • Digital Food Probe

Ingredients

Fried Chicken

  • 1 tsp Red Miso
  • 10 g Light Brown Sugar
  • 1 tbsp Light Soy Sauce
  • ½ tbsp Sesame Oil
  • 2 Cloves Garlic Grated
  • ½ cm Piece Of Fresh Ginger Peeled & Grated
  • 300 g Buttermilk
  • 4 Chicken Thighs Bones & Skin Removed

Flour Dredge

  • 145 g Plain Flour
  • 30 g Cornflour
  • ½ tsp Garlic Granules
  • ½ tsp Onion Granules
  • Salt & Pepper

Tonkatsu Sauce

  • 150 g Tomato Ketchup
  • 25 g Light Brown Sugar
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp Rice Wine Vinegar
  • 1 tbsp Light Soy Sauce
  • 1 tbsp Honey
  • ¼ tsp Ground Ginger

To Serve

  • 4 Burger Buns See Notes
  • ½ Batch Asian Slaw With Lime & Sesame Dressing See Notes
  • Kewpie Mayo

Instructions

Fried Chicken – Marinade

  • Add the miso, sugar, soy sauce, garlic & ginger into a mixing bowl then stir, to make a paste.
  • Pour in the buttermilk then mix to combine. Add in the chicken thighs then cover the bowl with clingfilm. Leave to marinade in the fridge for 2-6 hours.

Flour Dredge

  • Place the flour, cornflour, garlic granules & onion granules into a mixing bowl.
  • Season with salt & pepper then whisk to combine. Set aside until ready to use.

Tonkatsu Sauce

  • Place all of the ingredients into a small saucepan then set over a low heat.
  • Cook, stirring frequently, until the sugar has fully dissolved. This will only take a couple of minutes.
  • Transfer the sauce to a bowl/container then leave to cool. Store in the fridge until ready to serve.

The Sandwich

  • Preheat a deep fat fryer to 175°c/347°f.
  • Take a piece of chicken out of the buttermilk then toss in the flour dredge, making sure that it is completely coated.
  • Carefully place the dredged chicken into the hot oil & cook until golden, crispy & cooked through. This will take around 5 minutes. If you take the internal temperature with a digital food probe, it should be above 75°c/167°f.
    Repeat with the remaining chicken.
    Depending on the size of your fryer, you might be able to cook several chicken thighs at a time. Make sure not to overcrowd the fryer though! Keep the chicken warm in an oven between batches or serve straight away.
  • Once cooked, transfer the fried chicken to a plate lined with kitchen roll/paper then season with sea salt.
  • To assemble the sandwiches, cut each burger bun in half then lightly toast the insides, in a frying pan set over a medium heat.
  • Add a generous dollop of kewpie mayo to the bottom of each bun then spread out with the back of a spoon.
  • Next, add a heaped tablespoon of slaw into each bun then top with a piece of fried chicken.
  • Drizzle plenty of tonkatsu sauce over each chicken thigh then place the top part of each bun on top of the sandwiches & serve immediately.

Notes

1. Slaw – For this sandwich, we’re using half a batch of my Asian slaw recipe. This can be found here. If you’d prefer, you could use thinly sliced cabbage or lettuce instead.
2. Buns – This sandwich will work with any burger buns. I used my tangzhong burger buns but feel free to use a different type.
3.  Deep Fat Fryer – For the best results, a deep fat fryer should be used for cooking the chicken. If you haven’t got one, a pan of oil heated up on the stove will work, just make sure to do this carefully!
4. Kewpie Mayo – For the best results, I’d recommend using Kewpie mayo. This is a rich & creamy Japanese mayonnaise & is available to buy online & in some supermarkets. Regular mayo will work as well though. 

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating