Chicken Katsu

Borrowed from the dinner tables of Japan and turned into a commuter sandwich, this classic hits all the right spots. 

This Katsu Sauce will have you coming back over and over again. And possibly putting it on everything!



  • 1lb Chicken Thigh, deboned, skinned, flattened to a uniform thickness, brined
  • 1C Panko
  • 1T Paprika
  • 1C Flour
  • 2 Eggs, beaten
  • 1T Kosher Salt
  • Lemon Wedges

Katsu Sauce

  • 90g Ketchup
  • 30g Worchestershire
  • 15g Soysauce
  • 15g Mirin
  • 15g Sugar
  • 5g Dijon Mustard
  • 1g Garlic Powder

Quick Pickle Brine

  • 120g Rice Wine Vinegar
  • 80g Water
  • 15g Sugar
  • 6g Kosher Salt
  • 4 Garlic, minced


  • 2 Carrots, planked and juiliened
  • 3C Basmati
  • 1/4 Head Red or Green Cabbage, shredded
  • 2 Scallions, sliced
  • 2 Kung Pao Chili, sliced
  • Cilantro, washed, pulled


  • Before beggining, place chicken thighs in a large freezer bag with a 3% brine. (200g water w/ 6g Kosher Salt).
  • Let sit 45 minutes.
  • Prepare the rice and vegetables in the miscealaneous category.
  • Combine the Katsu Sauce ingredients and refrigerate, up to a week ahead.
  • Combine the Quick Pickle Brine, in a small pot over low heat until slat and sugar disolve.
  • Place juliened carrots and quick pickle brine in a small jar. Let sit on counter.
  • In a large heavy bottomed pot, heat 3C of neutral oil and begin breading the chicken thighs.
  • Combine flour and paprika and panko with salt.
  • Once the thighs are breaded, let sit 2-3 minutes before frying to help coating adhere.
  • Once oil has reached 375F, begin frying the thighs in batches.
  • When thickest part of meat reaches 165F, remove from heat, place on a drying grid and dust with kosher salt and lemon juice.
  • Slice on the bias or in thirds.

To Serve

Place rice in a bowl and top with chicken, veggies, and katsu sauce.
Or remove the crust of normal white bread, top with chicken, veggies, and katsu sauce.