Chicken Katsu Sando

If you are a fan of chicken sandwiches, this crispy and juicy Japanese chicken katsu sando recipe will be your favourite one!


    2nos chicken breast
    1/4 tsp salt
    1/2 tsp maggi seasoning
    1/2 tsp black pepper

    Frying Coat for Chicken Katsu:

    1nos egg
    1/4 cup flour
    1 cup breadcrumbs


    3 pcs of cabbage leaves (sliced thinly)
    Adequate oil for frying the chicken katsu
    4 pcs of bread
    BBQ sauce, to taste
    Mayo, to taste


  1. Marinate the chicken breast with salt, maggi seasoning and black pepper. Set aside in the fridge for at least 1 hour or best overnight,
  2. Coating the chicken: Preheat your oil and prepare 3 separate plates for egg, all purpose flour, and breadcrumbs.
  3. Coating the chicken: Dip the chicken breast into the egg then coat with flour followed by egg again and then coat with the breadcrumbs. Repeat till you're done.
  4. Once oil is hot, fry the chicken on medium to low heat for 10 mins, 5 mins each side.
  5. Once it has turned golden brown, drain excess oil and let it set aside to cool.
  6. Meanwhile, you can start preparing for assembling the sandwich together. Starting with bread and spread your desired amount of mayo and BBQ sauce on both slices.
  7. Then place your chicken katsu on top, followed by the shredded cabbage and then cover with the other piece of bread.
  8. Wrap firmly in a clip wrap or baking paper to make it easier to slice the sandwich in half. Enjoy!
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