These Spicy Chicken Katsu Sandwiches are a family favorite, it’s just a thin chicken cutlet spiced and fried, but it’s delicious. We make a large batch of the chicken and eat it throughout the week. It takes a bit of prep, but is worth the effort. And despite how spicy it is, somehow it always feels like it could be spicier.
Can I make Spicy Chicken Katsu Sandwiches less spicy?
Yes! My kids don’t love spicy food, so I mix up the dredge without the spicy ingredients and make a few for them. Then I add the spices and dredge the spicy ones for us. If you just want less spice overall, feel free to halve the cayenne pepper or hot sauce or both. You can omit either too.
What is Chicken Katsu?
Katsu is a Japanese term for fried chicken cutlets. It’s made with panko bread crumbs. People also call fried pork cutlets katsu, but breaded and fried pork cutlets are call tonkatsu.
What kind of bread should I use?
Traditionally a milk bread is used with katsu. I however do not even know where we would find milk bread in our area. Use whatever bread you would like, we have used our sourdough sandwich bread recipe, traditional sandwich bread, and hamburger buns.
What are good side dishes for these sandwiches?
We love french fries or chips on the side of Spicy Chicken Katsu Sandwiches, if you want a healthier option, you can try out our carrot fries!
What kind of chicken should I use for Spicy Chicken Katsu Sandwiches?
I like using boneless skinless chicken tenders for this sandwich, but you can use boneless skinless chicken thighs or breasts that you cut in half before pounding them thin.
How to Make Spicy Chicken Katsu Sandwiches
Ingredients:
Spread:
½ cup of mayo
¼ cup chopped pickles
2 tbsp hot sauce
½ tbsp garlic powder
Pinch of salt
Dredge and Prep:
1 pound of boneless skinless chicken tenders (can use boneless skinless thighs as well)
½ cup flour
3 tbsp cayenne pepper
1 tsp salt
1 tbsp garlic powder
¼ cup hot sauce
1 egg
2 cups panko bread crumbs
Fry:
¼ cup to ½ cup olive oil (enough to fill the frying pan about ¼ inch deep)
Serve:
Sandwich bread or rolls
Shredded or chopped lettuce
Making Spicy Chicken Katsu Sandwiches
You can make the spread up to a day in advance, but if you can’t make sure you make it first so that the flavors have time to meld. Pat the pickles dry with a paper towel, absorbing as much liquid as possible. Chop the pickles finely. In a bowl, combine the chopped pickles, hot sauce, garlic powder, and mayonnaise. Let sit in the fridge until ready to serve. If you haven’t already, chop the lettuce and set it aside.
Set up three bowls for dredging your chicken. In one bowl combine the flour, cayenne pepper, salt, and garlic powder. In the next bowl, combine the egg and ¼ cup of hot sauce. And in the third bowl, add the panko bread crumbs.
Prep your chicken by placing the chicken in between two pieces of plastic wrap and pounding it thin with either a mallet or a skillet. Next, dredge all of your chicken slices by placing it first in the flour mixture, second in the egg mixture, and third in the breadcrumbs mixture.
Heat olive oil in your frying pan on medium-high heat. It should reach a temperature in between 320 and 370 degrees Fahrenheit to fry. Shallow fry the chicken on each side for about 3-4 minutes and until golden brown. Chicken is cooked when it reaches an internal temp of 165 degrees Fahrenheit.
Let the chicken rest for a minute or two on paper towels or a baking rack to let the excess oil drain.
To serve, spread the mayo and pickle mixture on both sides of the bread and cover one side with shredded or chopped lettuce. Place the still hot chicken katsu on the lettuce and top with the second piece of bread. Cut the sandwich in half for easy eating and enjoy!
Let us know what you think of this Spicy Chicken Katsu Sandwich in the comments.
Spicy Chicken Katsu Sandwich
Ingredients
Spread:
- ½ cup of mayo
- ¼ cup chopped pickles
- 2 tbsp hot sauce
- ½ tbsp garlic powder
- Pinch of salt
Dredge and Prep:
- 1 pound of boneless skinless chicken tenders can use boneless skinless thighs as well
- ½ cup flour
- 3 tbsp cayenne pepper
- 1 tsp salt
- 1 tbsp garlic powder
- 1 egg
- ¼ cup hot sauce
- 2 cups panko bread crumbs
Fry:
- ¼ cup to ½ cup olive oil enough to fill the frying pan about ¼ inch deep
Serve:
- Sandwich bread or rolls
- Shredded or chopped lettuce
Instructions
- Pat the pickles dry with a paper towel, absorbing as much liquid as possible. Chop the pickles finely. In a bowl, combine the chopped pickles, hot sauce, garlic powder, and mayonnaise. Let sit in the fridge until ready to serve.
- Set up three bowls for dredging your chicken. In one bowl combine the flour, cayenne pepper, salt, and garlic powder. In the next bowl, combine the egg and ¼ cup of hot sauce. In the third bowl, add the panko bread crumbs.
- Prep your chicken by placing the chicken in between two pieces of plastic wrap and pounding it thin with either a mallet or a skillet.
- Dredge all of your chicken slices by placing them first in the flour mixture, second in the egg mixture, and third in the breadcrumbs mixture.
- Heat olive oil in your frying pan on medium-high heat. It should reach a temperature in between 320 and 370 degrees Fahrenheit to fry. Shallow fry the chicken on each side for about 3-4 minutes and until golden brown. Chicken is cooked when it reaches an internal temp of 165 degrees Fahrenheit.
- Let the chicken rest for a minute or two on paper towels or a baking rack to let the excess oil drain.
- To serve, spread the mayo and pickle mixture on both sides of the bread and cover one side with shredded or chopped lettuce. Place the still hot chicken katsu on the lettuce and top with the second piece of bread. Cut the sandwich in half for easy eating and enjoy!
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Looks so Yummy! I need to try this soon!
I hope you do!
This looks amazing! Adding it to my list to make!
I hope you enjoy it!
THIS sandwich looks crazy good!!
Thank you!