Spiced Katsu Chicken Sandwich with Pickled Cabbage Slaw

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

A crunchy fried chicken sandwich infused with warm Japanese spices paired with a tangy pickled cabbage slaw for contrast and crunch. This Japanese-inspired chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken thighs, panko breadcrumbs, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 (about 12 oz), pounded to 1/2-inch thickness boneless skinless chicken thighs
• 1 1/2 cups panko breadcrumbs
• 3/4 cup all-purpose flour
• 2 large, beaten eggs
• 1 tsp garam masala
• 1 tsp smoked paprika
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 1/2 cups, for frying vegetable oil
• 2 cups, thinly sliced green cabbage
• 1 cup, thinly sliced red cabbage
• 3 tbsp rice vinegar
• 1 tsp sugar
• 1/4 cup mayonnaise
• 4 slices Japanese sandwich bread (shokupan)

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Instructions

1. Step 1: In a shallow bowl, mix 3/4 cup all-purpose flour, 1 tsp garam masala, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. In a second bowl, beat 2 large eggs. In a third bowl, place 1 1/2 cups panko breadcrumbs.
2. Step 2: Season 3 pounded chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper. Dredge each thigh first in the spiced flour mixture, then dip into the beaten eggs, and finally coat evenly with panko breadcrumbs.
3. Step 3: Heat 1 1/2 cups vegetable oil in a large skillet over medium heat until shimmering (about 350°F). Fry each breaded chicken thigh for 4-5 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate.
4. Step 4: For the slaw, whisk together 3 tbsp rice vinegar and 1 tsp sugar until sugar dissolves. Toss 2 cups thinly sliced green cabbage and 1 cup thinly sliced red cabbage with the vinegar mixture and 1/4 cup mayonnaise until lightly coated and tangy; set aside.
5. Step 5: Toast 4 slices of Japanese sandwich bread until lightly golden. Assemble sandwiches by layering fried chicken thighs and a generous scoop of pickled cabbage slaw between two slices of bread. Serve immediately.