Crispy Chicken Katsu Sandos
with Chicken Thighs, Oven Fries & Slaw
- Milk
- Soy
- Wheat
- Eggs
These Japanese-style chicken katsu sandos feature golden panko-encrusted cutlets, tucked into pillowy potato buns with shredded lettuce and tangy katsu sauce. Served with roasted potato wedges and a zesty radish slaw, this meal brings classic Japanese street food flair to your dinner table.
Ingredients
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
Nutrition Values
Utensils
Cooking Steps
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.
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.
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).
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.
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.
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.
Reviews from our home cooks
This was delicious! I grew up in Japan and was skeptical about the katsu sauce but it was on point!!! I would get this again.
Delicious, but I think next time chicken breast would do better. It was a little hard to keep the thighs together after pounding and battering.
Great sandwich and the slaw mix was really good. Very fresh. Some of the packs of slaw from before were browning and had big weird chunks. This pack of slaw was really nice.
This was delicious but a lot of food with the potatoes and slaw.
Chicken Thighs were actually excellent for frying and the Katsu Sauce was better than expected. The real thing holding this back from a 4 star was the slaw, as is it just didn't add enough to the meal to bring it home
This was my first time trying chicken katsu ever and I love it! I made this one for myself and ate the 2nd portion for lunch the next day. I skipped the bun the 2nd portion and ate it over rice which tasted even better.
Great, just wish it would have came with already flattened cutlets, it took a lot of time to get them all flat and they were still too thick, other than that the flavor was great and we loved them.
The directions for frying the chicken was too high for the oil, causing it to cook too quickly and the chicken to be raw inside which ruined one meal. The potatoes were also not fully cooked despite following the recipe!
We aren't usually fans of Cole slaw but this was great with the sandwich!
It was really tasty, but a real big pain to prepare
