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Crispy Chicken Katsu Sandos

Crispy Chicken Katsu Sandos

with Chicken Thighs, Oven Fries & Slaw
Avram Salzmann
Avram SalzmannUpdated on February 24, 2026
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Calories
850 kcal
Protein
39g protein
Difficulty
Easy
Allergens:
  • Milk
  • Soy
  • Wheat
  • Eggs
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1.5 tablespoon

Sour Cream

(Contains: Milk)

4 tablespoon

Katsu Sauce

(Contains: Soy, Wheat)

1 unit

Baby Lettuce

10 ounce

Chicken Thighs

½ cup

Panko Breadcrumbs

(Contains: Wheat)

12 ounce

Potatoes

1 tablespoon

Mayonnaise

(Contains: Eggs)

3 unit

Radishes

½ unit

Lime

2 unit

Potato Buns

(Contains: Soy, Wheat)

4 ounce

Coleslaw Mix

1 teaspoon

Garlic Powder

Not included in your delivery

2 teaspoon (tsp)

Salt

1 teaspoon (tsp)

Olive Oil

0.13 teaspoon (tsp)

Sugar

1.5 tablespoon (tbsp)

Cooking Oil

teaspoon (tsp)

Black Pepper

/ per serving
Calories850 kcal
Fat30 g
Saturated Fat7 g
Carbohydrate96 g
Sugar19 g
Dietary Fiber8 g
Protein39 g
Cholesterol150 mg
Sodium1370 mg
Potassium1470 mg
Calcium100 mg
Iron5.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Large Pan
Baking Sheet
Paper Towel
Plastic Wrap
Meat Mallet
Medium Bowl

Cooking Steps

Prep
1
  • Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

  • Cut potatoes into ½-inch wedges. Thinly slice radishes into rounds; very thinly slice rounds lengthwise into strips. Quarter lime. Trim and discard root end from lettuce; thinly slice crosswise.

Roast Potatoes
2
  • Toss potatoes on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.

Make Slaw
3
  • While potatoes roast, in a medium bowl, combine radishes, coleslaw mix, 1 TBSP mayonnaise, juice from half the lime, a pinch of sugar, salt, and pepper (2 TBSP mayonnaise and juice from whole lime for 4 servings).

Coat Chicken
4
  • Pat chicken* dry with paper towels. Place between two pieces of plastic wrap and pound with a mallet or heavy-bottomed pan until about ½ inch thick. TIP: If your chicken is already about ½ inch thick, skip pounding.

  • Season all over with half the garlic powder, salt, and pepper.

  • In a shallow dish, combine panko, remaining garlic powder, and ½ tsp salt (1 tsp for 4 servings). Brush a thin layer of sour cream onto both sides of chicken (there might be more sour cream than you need). Working one piece at a time, press chicken into panko mixture until fully coated.

Fry Chicken
5
  • Heat a ¼-inch layer of oil in a large, preferably nonstick, pan over medium-high heat.

  • Once oil is hot enough that a pinch of panko sizzles when added to pan, add coated chicken in a single layer. Cook until panko is golden brown and chicken is cooked through, 3-5 minutes per side (thinner pieces of chicken will cook faster!). (For 4 servings, you may need to fry in batches.)

  • Turn off heat; transfer to a paper-towel-lined plate.

Toast Buns & Serve
6
  • Halve and toast buns.

  • Spread as much katsu sauce as you like on cut sides of buns. Fill with chicken and lettuce. Drizzle with as much remaining katsu sauce as you like (or use as a potato dipper!). Close to form sandos.

  • Divide sandos, oven fries, and slaw between plates. Serve with any remaining lime wedges on the side.

Customer reviews

Review summary

Updated on Dec 2025
  • Flavor: Many enjoyed the crispy chicken and katsu sauce, though some found it a bit bland and suggested adding pickles or hot sauce for extra kick.
  • Ease of prep: Several noted it was time-consuming to prepare, with some struggling to keep the breading intact during frying.
  • Suggestions: Consider using chicken breast instead of thighs for a leaner cut; try adding pickles or bacon for extra flavor 🥓.
  • Portions: The meal was filling for most, with ample potatoes, though some found the buns smaller than expected.
  • Slaw: Opinions on the slaw varied widely; some loved the radish addition, while others found it too sour or lacking flavor.
AI-generated from customer reviews

Reviews from our home cooks

Y
Yvonne ClarkCooked for 2 people
|Sep 21, 2025
O
Olivia MurfieldCooked for 2 people
|Nov 6, 2025
J
Joseph SheridanCooked for 2 people
|Sep 26, 2025
K
Kate FisherCooked for 2 people
|Sep 24, 2025
A
Anthony DiMatteoCooked for 2 people
|Sep 16, 2025
K
Kayla KruegerCooked for 2 people
|Sep 19, 2025
E
Elizabeth HughesCooked for 2 people
|Oct 8, 2025
R
Rachel PicazoCooked for 2 people
|Sep 19, 2025
D
Desiray RidleyCooked for 4 people
|Sep 21, 2025
G
Garrett FelskeCooked for 4 people
|Sep 17, 2025