2 thick slices Japanese milk bread (shokupan)

2 chicken breast fillets

100g white cabbage, finely shredded

100g panko breadcrumbs

50g plain flour

2 eggs, beaten

Vegetable oil, for deep frying

Sea salt, to season

The Sandwich

2 tablespoons Japanese mayonnaise

2 tablespoons tonkatsu sauce

PREPARATION

1. Trim the cabbage by removing the core, then finely shred it. Butterfly each chicken breast horizontally and gently pound until an even thickness. Prepare three separate dishes containing the flour, beaten eggs and panko breadcrumbs.

2. Coat each chicken breast in the flour, shaking off any excess.

3. Dip into the beaten eggs, allowing any excess to drip away.

4. Coat thoroughly in the panko breadcrumbs, pressing gently so they adhere evenly.

COOKING

5. Heat the vegetable oil to 170°C. Fry the chicken for about 4 minutes per side, turning occasionally, until golden brown and fully cooked. Drain on a wire rack and season lightly with sea salt.

6. Spread one slice of bread generously with Japanese mayonnaise.

7. Top with the finely shredded cabbage, pressing it down lightly.

8. Place the crispy chicken on top of the cabbage.

9. Spread the second slice of bread generously with tonkatsu sauce.

10. Place it sauce-side down over the chicken to form the sandwich.

11. Press the sandwich firmly and allow it to rest for 2–3 minutes so it holds together neatly.

12. Slice in half (or into fingers if preferred) and serve immediately.

School of Wok Tips

 Butterflying and pounding the chicken ensures it cooks evenly and fits neatly inside the sandwich.

 Keep one hand for dry ingredients and one for wet when breading to avoid clumping.

 Use thick, fluffy milk bread for the authentic Japanese convenience store texture.

 Let the sandwich rest for a few minutes before slicing so the filling compresses slightly and stays together.

FAQs

Can I use chicken thighs instead of breast?

Yes. Boneless, skinless chicken thighs produce an even juicier katsu with plenty of flavour.

What is tonkatsu sauce?

Tonkatsu sauce is a thick Japanese fruit-based sauce with a sweet, tangy and savoury flavour that's traditionally served with breaded cutlets.

Can I make this ahead of time?

It's best eaten freshly assembled while the chicken is still crisp, although it can be packed for lunch and enjoyed at room temperature.