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Home » Featured

Chicken Katsu Sliders

January 24, 2023 by Julie Leave a Comment

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Chicken Katsu Sliders are a perfect bite of crackling Panko coated cutlets topped with a savory slaw.  Fried until golden brown, these sliders are so crispy you can hear the crunch as you take a bite.

A chicken katsu slider on a glass red plate with more in the background. this recipe
Chicken Katsu Slider

Add a topping of a fresh green cabbage slaw made with red onion, and sweet yellow bell peppers.  Feel a little zing of spice with chopped Fresno chiles.  A katsu dressing made with soy, Worcestershire sauce, and ketchup as well as garlic and ginger, adds a savory depth of flavor to play off a slather of sweet mayonnaise.

What is katsu?

Katsu is a Japanese style of preparation that involves breading a thin cutlet of pork or chicken and frying it until crisp-tender.  The meat is generally pounded thin with a meat mallet and coated with Panko bread crumbs.   The outside of the cutlet fries quickly which leaves the interior tender.  Sometimes referred to as Japanese fried chicken, katsu is a perfect ingredient for a sandwich.

Looking down at a round black cutting board containing 3 chicken katsu sliders with a 4th being assembled.

Assembling the sliders.

What is tonkatsu sauce?

Katsu is often served with tonkatsu sauce,  a sweet/savory blend of ingredients. You can buy tonkatsu sauce in Asian markets but it is easy to make a homemade version.  A combination of soy, Worcestershire, and ketchup creates a flavorful base that is further enhanced with other sweet and savory ingredients.

Ingredients for Tonkatsu sauce

A metal tray with glass containers of ingredients for tonkats sauce.

Homemade tonkatsu sauce

  • Worcestershire sauce
  • soy sauce
  • ketchup
  • brown sugar
  • mirin
  • garlic
  • ginger

Making tonkatsu sauce

  1. Using a Microplane, grate the garlic and ginger.
  2. Add all ingredients - Worcestershire sauce, ketchup, soy, brown sugar, mirin, minced garlic, and ginger - in a medium bowl. Using a whisk, combine the ingredients into a sauce.

Cabbage Slaw

The Chicken Katsu Sliders get a savory/sweet flavor boost with the addition of fresh cabbage slaw.  It adds crunch, color, and freshness.

Cabbage Slaw Ingredients

  •  green cabbage
  •  yellow bell pepper
  •  red onion
  • Fresno chile
  • sesame seeds

Making Cabbage Slaw

  • Cut green cabbage, yellow bell pepper, and red onion into very thin slices. It is helpful that the slices are not too long since the slaw is for small sliders.
Three clear glass bowls containing thinly sliced green cabbage, yellow bell pepper, red onion, and Fresno chile.

Thinly sliced slaw ingredients

  • Cut the Fresno chiles into small dice. This ingredient and its amount are up to you. If you prefer spicier food, add more chile. You can omit the chile if you want a mild-flavored slaw.
  • Combine the vegetables in a large bowl and set aside.
  • Pour the katsu sauce over the cabbage slaw. Combine the ingredients until everything is coated with the sauce. Sprinkle sesame seeds into the bowl.  The slaw will somewhat wilt over time.
A large clear glass bowl filled with cabbage slaw tossed with tonkatsu sauce.

Toss with tonkatsu sauce.

Chicken Katsu Ingredients

  • 3 boneless, skinless chicken breasts
  • kosher salt
  • canola oil
  • slider buns
  • mayonnaise (Kewpie brand is great if available)

Preparing Chicken Katsu

Divide each chicken breast into 5 pieces. Cut the pointed tip of the breast off leaving a rectangular piece of chicken. Cut this piece in half and then each half into 2. Each piece should be between 1.5 - 2 ounces. The weight will vary depending on the size of the chicken breast.

Using a meat mallet, pound each chicken piece flat. The pieces should be ¼-inch thick.

A cutting board with chicken breasts cut into 2 ounce portions next to a meat mallet and a knife

Cut chicken into 1.5-2 ounce portions.

What is standard breading procedure?

Standard breading procedure is a three-step method of coating ingredients before frying.  Use three separate shallow dishes to contain three different components.

Three shallow white bowls containing flour, egg wash, or Panko bread crumbs.

Standard Breading Procedure

Step 1. Season the flour with kosher salt, ground black pepper, and cayenne pepper.  Flour seals the food and helps the next component to adhere.

A piece of chicken to added to a bowl of flour with a fork.

Add the chicken to the flour.

Step 2. Whisk the eggs with 2 tablespoons of water until thoroughly combined.  The floured cutlet is dipped in the egg mixture which helps the bread crumbs to adhere completely.

The floured chicken is added to a bowl of egg wash.

Add the floured chicken to the egg wash.

Step 3.   The 3rd bowl contains the Panko breadcrumbs.  The cutlet is then added to the crumbs - gently press down.  This helps the crumbs stick to the egg.  Turn the meat over and press the other side into the crumbs to make sure there is complete coverage.

The egg-washed chicken is added to a bowl of Panko.

Coat in Panko bread crumbs.

Make sure you use a fork or tongs to transfer the cutlet from bowl to bowl.  If you use your hands, use one for the wet ingredients and the other for the dry ingredients so that you aren't breading your fingers.

A sheet pan filled with panko covered chicken pieces.

Ready for frying.

Frying the chicken

  • Add 2 cups of canola or vegetable oil to a large skillet over medium-high heat. Heat the oil until it is 350°. You will see the oil shimmer when it is hot enough. 
  •  Slowly and carefully, add the breaded chicken to the hot oil. Use a fork or tongs for frying the chicken. Only add enough chicken to the pan to allow space between each piece. The chicken should immediately start to sizzle and fry when it is added. If it doesn't, the oil isn't hot enough.
  • The oil temperature will drop a little when the chicken is added. Fry the pieces for 2 minutes on each side until they are golden brown.
Four chicken cutlets frying in canola oil in a skillet.

Fry until golden brown

  • Remove the chicken to a sheet pan or a wire rack when they are completely fried.  Sprinkle with kosher salt.
A sheet pan filled with small fried pieces of katsu chicken.

Ready for slider assembly.

  • If the oil gets too hot, it will fry the breading but the chicken may not be completely cooked.  Lower the temperature.

Substitutions

  • Use chicken thighs.  Cut them in half to fit the slider buns.
  • You can use a jalapeno pepper for the slaw if you prefer.
  • Use dijon mustard on sliders rather than mayonnaise.
  • If you can't find Kewpie mayonnaise, combine ½ cup of mayonnaise with 1 tablespoon of rice wine vinegar and 1 ½ teaspoons of sugar.  A spicy mayo would also taste delicious with the chicken.
  • Add your favorite crisp vegetables or even fruit to the slaw.   Use can use green scallions instead of red onion.  Add thinly sliced pear but make sure it isn't overly ripe.

Assembling  Chicken Katsu Sliders

  • To assemble the sandwiches, cut each slider bun in half.
  • Slather the mayonnaise on each half.  You can add a drizzle of tonkatsu sauce on the bun.
  • Place a piece of fried chicken on the bottom half of the bun. Pile some cabbage slaw on top of the chicken. Add the top of the bun. Use a toothpick to secure all the pieces of the slider.

Great Party Food!

Maybe you have a Super Bowl party in the near future.  Need game day snacks?  This Chicken Katsu Sliders recipe is a sure hit.

Two red glass plates, each containing a Chicken Katsu Slider with more in the background on a black cutting board.

Hard to resist mini sandwiches.

Sliders are hard to resist -  something is appealing about mini sandwiches.  This winning combination of tastes and textures - crispy fried chicken with a fresh crunchy slaw is hard to resist.  You may find yourself indulging in a few sliders.  But don't be fooled - while small these little beauties are filling!

Need some other game day snacks?

https://tenpoundcakecompany.com/picadillo-stuffed-mini-peppers/

https://tenpoundcakecompany.com/mini-meatball-sliders/

https://tenpoundcakecompany.com/rotisserie-chicken-appetizers/

A chicken katsu slider on a red glass plate with more iin the background on a black cutting board.

Chicken Katsu Sliders

Course: Appetizer, Lunch, Sandwich, Snack
Cuisine: Compliments many cuisines
Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 12 sliders
Calories: 522kcal
Author: Ten Pound Cake Company
Chicken Katsu Sliders are a perfect bite of crispy panko fried cutlets topped with a katsu flavored slaw.
Print Recipe

Equipment

  • 1 cutting board
  • 1 microplane (optional)
  • 3 wide bowls or high-sided plates
  • 1 large skillet
  • 1 fork
  • 1 meat mallet or tenderizer
  • 1 whisk
  • 1 large bowl
  • 1 medium bowl
  • 1 sheet pan

Ingredients

Cabbage Slaw

  • 4 cups thinly sliced green cabbage (12 ounces/342 grams)
  • 1 cup thinly sliced yellow bell pepper (4.5 ounces/127 grams)
  • ½ cup thinly sliced red onion (2 ounces/57 grams)
  • 1 tablespoon diced Fresno chile (optional)
  • 1 tablespoon sesame seeds

Tonkatsu Sauce

  • ¼ cup Worcestershire sauce (59 ml)
  • 2 tablespoons ketchup
  • 2 tablespoons soy
  • 1 teaspoon brown sugar
  • 1 teaspoon mirin
  • 1 clove minced garlic (about 1½ teaspoons)
  • 1 teaspoon grated fresh ginger

Chicken Katsu

  • ½ cup all-purpose flour
  • 2 cups panko bread crumbs (5 ounces/142 grams)
  • 2 eggs
  • 2 tablespoons water
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • 3 boneless, skinless chicken breasts
  • kosher salt
  • 2 cups canola oil (473 ml)
  • 1 dozen slider buns
  • ½ cup mayonnaise (4 ounces/125 grams) (Kewpie brand is great if available)

Instructions

Cabbage Slaw

  • Cut green cabbage, yellow bell pepper, and red onion into very thin slices. It is helpful that the slices are not too long since the slaw is for small sliders.
  • Cut the Fresno chiles into small dice. This ingredient and its amount are up to you. If you prefer spicier food, add more chile. You can omit the chile if you want a mild-flavored slaw.
  • Combine the vegetables in a large bowl and set aside.

Tonkatsu Sauce

  • Using a Microplane, grate the garlic and ginger.
  • Add all ingredients - Worcestershire sauce, ketchup, soy, brown sugar, mirin, minced garlic, and ginger - in a medium bowl. Using a whisk, combine the ingredients into a sauce.
  • Pour the katsu sauce over the cabbage slaw. Combine the ingredients until everything is coated with the sauce. The slaw will somewhat wilt.

Chicken Katsu

  • Divide each chicken breast into 5 pieces. Cut the pointed tip of the breast off leaving a rectangular piece of chicken. Cut this piece in half and then each half into 2. Each piece should be between 1.5 - 2 ounces. The weight will vary depending on the size of the chicken breast.
  • Using a meat mallet, pound each chicken piece flat. The pieces should be ¼-inch thick.
  • The chicken is coated with bread crumbs using standard breading procedure.
  • Combine the all-purpose flour with 1 teaspoon of kosher salt, ground black pepper, and optional cayenne pepper.
  • Whisk two eggs with 2 tablespoons of water in another bowl. Add the panko bread crumbs to the last bowl.
  • Use a fork when dipping the chicken pieces. If you use your fingers will be covered with the breading ingredients.
  • Dip a piece of chicken in the seasoned flour, Shake off the excess flour from the chicken.
  • Dip the floured chicken into the egg mixture.
  • Lastly, dip the egg-covered chicken into the Panko breadcrumbs. Press the chicken into the panko to make sure that it is completely covered. Flip the chicken over to cover the other side with the breadcrumbs.
  • Continue this step with the remaining pieces of chicken.
  • Add 2 cups of canola or vegetable oil to a large skillet over medium-high heat.
  • Heat the oil until it is 350°. You will see the oil shimmer when it is hot enough.
  • Slowly and carefully, add the breaded chicken to the hot oil. Use a fork for frying the chicken. Only add enough chicken to the pan to allow space between each piece. The chicken should immediately start to sizzle and fry when it is added. If it doesn't, the oil isn't hot enough. The oil temperature will drop a little when the chicken is added. Fry the pieces for 2 minutes on each side until they are golden brown. Remove the piece to a sheet pan or a wire rack when they are completely fried. Sprinkle with kosher salt.
    If the oil gets too hot, lower the heat. If too hot it will cook the breading but the chicken may not be completely cooked.
  • Continue until all the chicken is fried.

Assembling Sliders

  • To assemble the sandwiches, cut each slider bun in half.
  • Slather the mayonnaise on each half. You can add a drizzle of tonkatsu sauce on the bun.
  • Add a piece of fried chicken to the bottom half of the bun.
  • Pile some cabbage slaw on top of the chicken. Add the top of the bun. Use a toothpick to secure all the pieces of the slider.

Notes

Substitutions

  • Use chicken thighs.  Cut them in half to fit the slider buns.
  • You can use a jalapeno pepper for the slaw if you prefer.
  • Use dijon mustard on sliders rather than mayonnaise.
  • If you can't find Kewpie mayonnaise, combine ½ cup of mayonnaise with 1 tablespoon of rice wine vinegar and 1 ½ teaspoons of sugar.  A spicy mayo would taste delicious with the chicken.
  • Add your favorite crisp vegetables or even fruit to the slaw.   Use can use green scallions instead of red onion.  Add thinly sliced pear but make sure it isn't overly ripe.  

Nutrition

Calories: 522kcal | Carbohydrates: 17g | Protein: 10g | Fat: 47g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 26g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 476mg | Potassium: 285mg | Fiber: 2g | Sugar: 3g | Vitamin A: 159IU | Vitamin C: 35mg | Calcium: 56mg | Iron: 2mg

 

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