Katsu Sando (Japanese Fried Chicken Sandwich)

Katsu sando is a fried sandwich made popular by Japanese convenience stores (konbini). The crispy fried pork cutlets (or other types of protein) are sandwiched between cloud-like milk bread.

Katsu sando is not only a classic favorite, but also it’s a constantly evolving dish. The restaurant industry caught a taste of this delectable sandwich, and now the dish is starting to evolve as restaurants try to create their own unique versions. It’s typically made with pork, however it’s become very popular to use chicken or even wagyu beef.

Katsu sandos are known for being portable without giving up on quality. Fried sandwiches are obviously a huge part of the fast food industry, but when compared to American fast food items such as the McChicken or the Chik Fil A sandwich, the katsu sando is way out their league. Perfect for on-the-go snacks or picnics, you can enjoy gourmet-level food anywhere and anytime!

How to fry katsu

Frying katsu is fairly simple and fast. You can use virtually any type of protein – we used chicken in our recipe. For the breading, you only need three ingredients – flour, egg, and panko. Make sure you tenderize the meat so your meat will cook evenly and will turn out tender and soft. Dip the protein in an even coating starting from flour to egg to panko, then fry for about 5 minutes on each side or until golden brown.

For more tips on frying katsu, check out our article on Chicken Katsu Curry

Tonkatsu Sauce

Tonkatsu sauce is a ketchup-based sauce that is typically served in a katsu sando. It’s sweet and tangy, which brightens up the very savory, crunchy katsu. In our recipe, we used banana ketchup because of its sweetness, but feel free to use regular ketchup. Besides sandwiches, we also love to serve it on top of a warm bowl of katsu and rice.

To make tonkatsu sauce, simply mix together ¼ cup banana ketchup, 1 tbsp soy sauce, 1 tsp oyster sauce, and ½ tbsp brown sugar. This makes us enough for about two sandwiches.

A note on alfalfa

Shredded cabbage is a typical filling that goes into katsu sando. Its texture adds more crunch to the sandwich, while its fresh flavor balances out the deep-fried katsu. We used alfalfa sprouts to not only add freshness, but also add an earthy, nutty flavor into the mix.

Alfalfa sprouts are a legume that is also considered an herb. It contains vitamins and minerals such as Vitamin K, Vitamin C, and magnesium, and has been known to have antioxidant effects. It is mildly nutty and very crunchy, and is a very popular ingredient served raw for sandwiches and salads.

When using alfalfa sprouts, you should err on the side of caution: alfalfa is especially prone to being contaminated by bacteria – for reasons such as poor refrigeration or moisture trapped inside packaging. In addition, the food should be avoided if you are pregnant or have certain medical conditions. Consult your PCP if you think you may need to avoid alfalfa sprouts.

This all sounds a bit frightening, but with proper preparation and handling you will take the necessary measures to eat raw alfalfa sprouts safely. Although there is no guarantee to prevent food poisoning, here are our best tips for store-bought, raw alfalfa sprouts:

• When choosing sprouts at the grocery, pick the freshest sprouts that are refrigerated, and have no slimy appearance or moldy look.
• Place them in the refrigerator as soon as you get home.
• Wash your hands before and after handling alfalfa.
• Before eating, use a colander and run cold water to wash the sprouts for a good minute or two. Move and shake the alfalfa to help remove all the dirt. Try not to drown it with water or use hot water because the sprouts will turn soggy.

Final Thoughts

Katsu sando is a deep-fried sandwich that is sure to fulfill your cravings for golden, breaded katsu. With this recipe, you’ll learn to create the popular konbini dish for your next picnic!

References & Further Reading

https://www.departures.com/travel/in-search-of-japanese-sando

https://www.gourmettraveller.com.au/news/food-and-culture/anatomy-of-a-dish-the-katsu-sando-15817

https://www.thrillist.com/eat/nation/what-is-katsu-sandos-japanese-food

https://www.eatright.org/homefoodsafety/safety-tips/food/are-sprouts-safe-to-eat

https://www.healthline.com/nutrition/alfalfa#:~:text=Alfalfa%20has%20been%20shown%20to%20help%20lower%20cholesterol%2C%20and%20may,also%20extremely%20low%20in%20calories.

This post may contain affiliate links. Please read our disclaimer policy for details. As an Amazon Associate we earn from qualifying purchases.