📝 About This Recipe
Experience the perfect harmony of textures with this elevated Japanese convenience-store classic. This sandwich features a succulent, tenderized chicken breast coated in shatteringly crisp panko breadcrumbs, nestled between pillowy slices of Hokkaido milk bread. Finished with a tangy, savory Tonkatsu sauce and crunchy shredded cabbage, it’s a masterclass in the art of the perfect fried chicken sandwich.
🥗 Ingredients
The Chicken
- 2 pieces Chicken Breast (boneless, skinless)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly ground)
The Breading Station
- 1/2 cup All-Purpose Flour
- 2 large Eggs (beaten with a splash of water)
- 1.5 cups Panko Breadcrumbs (Japanese style)
- 2 cups Neutral Oil (for frying, such as canola or grapeseed)
The Sauce & Assembly
- 4 tablespoons Tonkatsu Sauce (store-bought or homemade)
- 2 tablespoons Kewpie Mayonnaise (Japanese mayo)
- 2 cups Green Cabbage (very finely shredded)
- 4 slices Shokupan (Milk Bread) (thick-cut, crusts removed if desired)
- 1 teaspoon Dijon or Karashi Mustard (optional for a spicy kick)
👨🍳 Instructions
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1
Place the chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound them to an even 1/2-inch thickness to ensure even cooking.
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2
Season both sides of the chicken generously with salt and pepper. Let sit for 5 minutes to allow the seasoning to penetrate.
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3
Set up your dredging station: Place flour in the first shallow bowl, beaten eggs in the second, and panko breadcrumbs in the third.
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4
Dredge each chicken breast in flour, shaking off the excess. Dip into the egg wash to coat completely, then press firmly into the panko, ensuring every inch is covered in crumbs.
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5
In a heavy-bottomed skillet, heat the oil to 350°F (175°C). You can test the heat by dropping a panko crumb in; it should sizzle immediately.
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6
Carefully lower the chicken into the hot oil. Fry for 3-4 minutes per side until the crust is a deep golden brown and the internal temperature reaches 165°F (74°C).
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7
Transfer the fried chicken to a wire rack set over a baking sheet. This prevents the bottom from getting soggy. Immediately brush both sides with a thin layer of Tonkatsu sauce while hot.
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8
Prepare the cabbage by soaking the shredded leaves in ice water for 5 minutes, then spinning them completely dry. This makes them incredibly crisp.
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9
Lightly toast the milk bread if desired, or keep it soft for a more traditional 'Konbini' style. Spread a layer of Kewpie mayo (and optional mustard) on all four slices.
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10
Place a generous mound of shredded cabbage on two of the bread slices. Top each with a piece of chicken katsu.
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11
Drizzle more Tonkatsu sauce over the chicken, then top with the remaining bread slices.
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12
Place a heavy plate on top of the sandwiches for 1 minute to 'set' the sandwich, then slice in half with a sharp serrated knife and serve immediately.
💡 Chef's Tips
For the ultimate crunch, use 'fresh' panko if available, or spray your panko with a little oil before breading. Always pat your chicken dry with paper towels before starting the flour dredge to prevent the breading from falling off. Soaking shredded cabbage in ice water is the secret to that restaurant-quality 'snap' and removes any bitter notes. If you can't find Shokupan (Japanese Milk Bread), use a thick-cut brioche or a high-quality white pullman loaf. Don't crowd the pan while frying; if the oil temperature drops too much, the breading will absorb grease and become soggy.
🍽️ Serving Suggestions
Serve with a side of Japanese potato salad for a full meal experience. Pair with a cold glass of Japanese lager or a crisp Yuzu sparkling water. Add a small side of pickled ginger (beni shoga) to cleanse the palate between bites. A bowl of hot miso soup makes this a comforting lunch set. Serve with extra Tonkatsu sauce on the side for dipping.