Juicy Chicken Katsu Sandwich Sliders: Your New Favorite Comfort Food

Chicken katsu sandwiches bring together flavors from both Japanese and Western dishes.

These crispy, golden-breaded cutlets are tucked inside soft rolls, sparking the interest of food lovers everywhere.

This dish blends the well-loved Japanese fried chicken method with a fresh slider style that feels both comforting and new.

The chicken is perfectly seasoned and coated in crunchy panko breadcrumbs for a texture that excites the senses.

Their small size makes them perfect for parties, events, or relaxed meals at home.

With rich tastes and a satisfying crunch, this modern twist on the classic chicken sandwich offers an unforgettable eating experience.

Steps To Make Chicken Katsu Sandwich Sliders

Step 1: Prepare Tangy Cabbage Slaw

• Thinly slice cabbage into a bowl
• Add mayonnaise
• Sprinkle pepper
• Sprinkle sugar
• Squeeze fresh lemon juice
• Mix ingredients thoroughly
• Set cabbage slaw aside for later

Step 2: Season And Coat Chicken

• Grab chicken thighs
• Generously season with salt and pepper
• Dredge each thigh in flour
• Dip floured chicken into egg wash
• Roll chicken in Panko breadcrumbs until fully coated

Step 3: Fry Chicken To Golden Perfection

• Heat oil in skillet over medium temperature
• Carefully place breaded chicken into hot oil
• Shallow fry for 4-5 minutes per side
• Cook until exterior turns golden brown
• Transfer cooked chicken to cooling rack
• Optional: Sprinkle additional salt while hot

Step 4: Assemble Mouthwatering Sliders

• Trim chicken to match slider bun size
• Spread katsu sauce inside each bun
• Layer crispy chicken katsu onto bottom bun
• Top with generous portion of cabbage slaw
• Close slider with top bun

Step 5: Serve And Enjoy

• Plate sliders
• Add extra chicken pieces on side
• Provide additional katsu sauce for dipping
• Serve immediately and savor delicious creation

Smart Tips For Chicken Katsu Sandwich Sliders

• Slice Cabbage Thinly: Use a sharp knife or mandoline for uniform, delicate cabbage strips that blend perfectly with mayo dressing.
• Control Oil Temperature: Maintain medium heat to ensure crispy, golden-brown Panko coating without burning the chicken thighs.
• Drain Excess Oil Smartly: Use a cooling rack instead of paper towels to keep the Panko crust crisp and prevent soggy breading.
• Customize Slider Size: Trim chicken thighs precisely to match slider buns for a professional, neat presentation that's easy to eat.
• Elevate Flavor Profile: Sprinkle a tiny pinch of salt on hot chicken katsu right after frying to enhance the savory taste and crunch.

Keep Chicken Katsu Sandwich Sliders Crisp

• Refrigerate: Store leftover chicken katsu sliders in an airtight container for up to 2 days. Keep cabbage salad separate to prevent soggy buns.
• Reheating Oven: Warm sliders at 350°F for 8-10 minutes. Wrap loosely in foil to maintain crispiness and prevent drying out.
• Microwave Option: Heat chicken for 30-45 seconds on medium power. Avoid overheating to keep the Panko breading crisp.
• Best Tip: Consume within 24 hours for optimal taste and texture. Freshly made sliders always taste best.

Perfect Sides For Chicken Katsu Sandwich Sliders

• Refresh with Japanese Beer Pairing: Crisp Sapporo or Asahi Super Dry perfectly cut through the richness of the fried chicken katsu, creating a harmonious balance of flavors that elevate the slider experience.
• Complement with Bright Citrus Drink: Yuzu lemonade or sparkling citrus soda provide a zesty, refreshing counterpoint to the savory sandwich, cleansing the palate between bites with its light, tangy profile.
• Match with Asian-Inspired Side Salad: Fresh cucumber salad dressed with rice vinegar and sesame oil offers a cool, crunchy contrast to the warm, crispy chicken katsu, adding a layer of textural complexity to the meal.
• Cool Down with Sake: Chilled junmai sake brings a smooth, delicate flavor that softens the crispy, robust chicken katsu, creating a sophisticated and traditional Japanese dining experience.

Fun Twists On Chicken Katsu Sandwich Sliders

• Gluten-Free Slider Swap: Replace wheat flour with rice flour or cornstarch and use gluten-free panko breadcrumbs for a celiac-friendly version.
• Low-Carb Lettuce Wrap Option: Swap slider buns with large lettuce leaves like butter lettuce for a carb-conscious alternative.
• Spicy Korean-Inspired Version: Mix gochujang into katsu sauce and add kimchi to cabbage slaw for a zesty kick.
• Vegetarian Tofu Alternative: Substitute chicken thighs with firm tofu, using the same breading technique and cooking method for a plant-based slider.

FAQs For Chicken Katsu Sandwich Sliders

• What is Panko, and why is it used in this recipe?

Panko is a type of Japanese breadcrumb that’s lighter, crispier, and airier than traditional breadcrumbs. It creates a crunchier, more delicate coating for the chicken, giving the katsu its signature crisp texture.

• Can I use chicken breast instead of chicken thighs?

Yes, you can substitute chicken thighs with chicken breasts. However, chicken thighs are typically more flavorful and stay juicier when fried. If using chicken breast, pound it to an even thickness to ensure consistent cooking.

• What makes katsu sauce different from regular barbecue sauce?

Katsu sauce is a Japanese-style condiment with a unique sweet and tangy flavor profile. It’s typically made with worcestershire sauce, ketchup, soy sauce, and sugar, creating a more complex taste compared to traditional barbecue sauce.

• How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C). The outside should be golden brown and crispy, and the inside should be white and not pink. Cutting into the thickest part of the chicken will help you check its doneness.

Why Chicken Katsu Sandwich Sliders Hit The Spot

• Whip Up Effortless Sliders: Chicken katsu sandwich sliders are a game-changer for quick meals and gatherings.
• Quick and Easy Preparation: The recipe takes just 20-25 minutes from start to finish, making it perfect for busy weeknights or spontaneous cooking sessions.
• Crowd-Pleasing Flavor Explosion: Crispy panko-coated chicken, tangy cabbage slaw, and rich katsu sauce create an irresistible combination that appeals to both kids and adults.
• Versatile Party Pleaser: These sliders work wonderfully for casual dinner parties, game day snacks, or weekend lunch gatherings, offering a fun twist on traditional sandwiches.

What Goes Into Chicken Katsu Sandwich Sliders

Main Ingredients:

• Chicken Thighs: Juicy protein base for the sandwich, bone-in or boneless work great, skin-on preferred for extra flavor.

• Slider Buns: Soft bread for holding the sandwich, fresh and slightly sweet.

• Flour: Helps create a crispy exterior layer for the chicken.
• Eggs: Binds the coating and helps Panko crumbs stick to the chicken.
• Panko Crumbs: Creates a light, crispy golden-brown exterior with excellent crunch.

Seasoning and Sauce Ingredients:

• Cabbage: Provides fresh crunch and lightness to the sandwich, thinly sliced for best texture.
• Mayonnaise: Creamy base for cabbage salad, adds richness.
• Lemon Juice: Adds brightness and tanginess to the salad.
• Sugar: Balances the acidity in the salad.
• Black Pepper: Adds mild heat and depth to the seasoning.
• Salt: Enhances overall flavor of chicken and salad.

• Katsu Sauce: Classic Japanese sweet and tangy sauce, perfect for dipping and spreading.

Mouthwatering Chicken Katsu Sandwich Sliders Recipe

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4.7 from 35 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Culinary magic emerges with Chicken Katsu Sandwich Sliders, blending Japanese-inspired crispy chicken and delicate flavors. Compact and irresistible, these mini sandwiches invite you to savor a perfect balance of crunchy texture and delectable Asian-inspired comfort.

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Ingredients

Scale 1x2x3x

Main Protein:

• 2 boneless chicken thighs

Breading and Coating:

• ½ cup flour
• 1 egg
• 1 cup panko breadcrumbs
• Salt, to taste
• ¼ teaspoon pepper

Sandwich and Topping Components:

• 4 slider buns
• 2 cups thinly sliced cabbage
• 3 tablespoons Japanese mayonnaise
• 1 teaspoon sugar
• 1 teaspoon lemon juice
• Neutral oil, for frying
• Katsu sauce, for serving

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Instructions

1. Prepare the crisp cabbage slaw by finely shredding the cabbage into delicate strands and transferring to a mixing vessel.
2. Incorporate mayonnaise, freshly ground black pepper, granulated sugar, and zesty lemon juice into the cabbage. Thoroughly blend and set aside to allow flavors to meld.
3. Season chicken thighs with a sprinkle of salt and freshly cracked pepper, ensuring even coverage.
4. Create a breading station: First dust chicken in a light coating of flour, then dip into beaten egg wash, finally roll generously in crunchy panko breadcrumbs for a perfectly textured exterior.
5. Warm oil in a skillet over medium heat, creating an ideal frying environment with consistent temperature.
6. Gently lower breaded chicken into the hot oil, cooking approximately 4-5 minutes per side until achieving a beautiful golden-brown crust and ensuring chicken is fully cooked through.
7. Transfer fried chicken to a wire rack, allowing excess oil to drip away and maintaining crispiness. Optional: Enhance flavor by sprinkling a touch of salt while the chicken remains hot.
8. Trim slider buns to match the precise shape of the chicken thighs, creating a perfect fit.
9. Generously spread rich katsu sauce on the interior of each bun half for maximum flavor penetration.
10. Assemble sliders by layering the crispy chicken katsu, topping with the prepared cabbage slaw, and completing with the second bun half.
11. Plate additional chicken pieces alongside the sliders, providing extra katsu sauce for dipping and enjoying.

Notes

• Slice cabbage super thin for a delicate, crunchy texture that blends perfectly with the crispy chicken.
• Use Japanese Kewpie mayo for an authentic, richer flavor profile compared to regular mayonnaise.
• Consider toasting slider buns briefly to add extra crunch and prevent sogginess from the cabbage salad.
• For gluten-free version, swap wheat flour with rice flour or cornstarch and use gluten

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Lunch, Snacks
• Method: Frying
• Cuisine: Japanese

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 2 g
• Sodium: 400 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 15 g
• Cholesterol: 70 mg