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Chicken Katsu Sliders takes one of my favorite things, Chicken Katsu, and turns them into individual sized sliders that are perfect for game days or large gatherings! The chicken is fried to perfection, topped with a light cabbage slaw and delicious honemade Tonkatsu sauce, all inside sweet Hawaiian rolls.
Watch the Chicken Katsu Sliders Recipe Video Below!
Table of Contents
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- 12 ct Hawaiian Sweet Rolls – I love using Hawaiian sweet rolls to make sliders, as they’re the perfect size and so easy to use. However, you can also use regular rolls or bread to make Chicken Katsu Sandwiches instead!
- boneless skinless chicken thigh – I like to use boneless and skinless chicken thigh, which I pound to roughly 1/2″ thick. You can substitute with chicken breast but keep an eye on the cooking time, as chicken breast can dry out quicker than chicken thigh. If you prefer pork, make Pork Katsu.
- panko breadcrumbs – this is a KEY ingredient for this recipe! I do not recommend substituting panko breadcrumbs – if you don’t have it, you can still make this recipe but it will not be Chicken Katsu (it’ll be more like my Fried Chicken recipe, which is one of my top posts on my website!)
- Neutral oil for frying – My go-to neutral oil is Avocado Oil. You can also use Canola or Vegetable Oil. I do NOT recommend olive oil. If you don’t want to fry, you can make Air Fryer Chicken Katsu instead.
- rice vinegar – If you don’t have rice vinegar, you can use white, apple cider, champagne, sherry, or balsamic vinegar, or with lemon or lime juice
- honey – you can substitute with maple syrup or agave but the flavor may be a little bit different.
- ketchup – some brands of ketchup may be sweeter than others; therefore, I would adjust the amount of sugar accordingly.
- oyster sauce – my favorite oyster sauce is by Lee Kum Kee. They make a great vegan version as well!
- brown sugar – this will be to taste, so start with less than 1 tbsp and add accordingly. I like my Homemade Tonkatsu Sauce on the less sweet side but you may prefer a sweeter version! You may also find that your ketchup is not as sweet as some other brands (noted above).
Note: I like to serve Chicken Katsu Sliders with Hawaiian Mac Salad, like the Hawaiian plate lunches that are my favorite! This would be great for a large gathering or game day!
If you have any leftover Chicken Katsu, make Chicken Katsu Curry!
Chicken Katsu Sliders: Step-By-Step Recipe Instructions
1. Dredge the Chicken
This step is how to make Chicken Katsu, which is one of my most popular recipes.
Cut the chicken thighs into pieces about the same size as the slider roll. Season the boneless, skinless chicken thigh with salt and pepper. I love seasoning raw chicken before dredging because it helps build flavor.
Mix together the wet batter ingredients in a bowl. The consistency should be slightly looser than pancake batter (add water if needed). The batter helps the panko breadcrumbs stick to the chicken and also adds flavor.
Dredge the chicken in the wet batter and let any excess drip off.
2. Coat in Panko and Fry
In a second bowl or plate, transfer the chicken and coat it in panko breadcrumbs. Make sure there are no bald spots. Panko breadcrumbs are light and crispy, which gives the Chicken Katsu a crispy texture.
Fry the chicken in neutral oil that has been heated to 350°F for 4-6 minutes or until the chicken reaches 165°F and is golden brown. Season immediately with salt. I like to place fried Chicken Katsu on a wire rack to drain excess oil. This will help to keep the Chicken Katsu crispy.
3. Make the Cabbage Slaw
In a large bowl, mix together the neutral oil, sesame oil, rice vinegar, honey, soy sauce, sesame seeds and salt and pepper to taste. This will be the dressing for the cabbage slaw. Adjust according to your preferences.
Take the cabbage and carrots and lightly toss in the dressing. Set aside.
4. Make the Tonkatsu Sauce and Assemble
In a small bowl, mix the tonkatsu sauce ingredients. Taste and adjust to your preferences, if needed. I love to make Tonkatsu Sauce in bulk and have it in the refrgierator.
Slice the Hawaiian rolls in half and brush the Tonkatsu sauce on the inside of the rolls. Start assembling the sliders – add the Chicken Katsu, top with Cabbage Slaw, and drizzle more Tonkatsu Sauce if you like. Serve immediately and enjoy!
What Should I Serve with Chicken Katsu Sliders?
These are perfect for game day or gatherings (or even a quick dinner at home) – serve it with other Game Day food like Air Fryer Chicken Wings or Crispy Baked Chicken Wings, Spinach Artichoke Dip or Buffalo Chicken Dip, or Jalapeno Popper Wontons Cups!
PRO TIPS
Expert Tips
- You can use skinless, boneless chicken thighs or chicken breast.
- Panko breadcrumbs are a key ingredient in making Chicken Katsu – if you use regular all-purpose flour, the breading will be thicker and heavier, like American Fried Chicken.
- Ensure that the panko is pressed into the chicken and coated on all sides before frying. You want to avoid any bald spots, packing the panko into the chicken and wet batter so it sticks properly when frying.
- If you don’t have rice vinegar, you can use white, apple cider, champagne, sherry, or balsamic vinegar, or with lemon or lime juice
- You can substitte honey with maple syrup or agave but the flavor may be a little bit different.
- The wet batter should be the consistency of pancake batter.
- Use a thermometer to monitor your oil temperature when frying the Chicken Katsu. Frying oil temperature consistency is key!
- If you are frying multiple pieces at one time and your temperature drops to below 325°F (160°C), it means you are overcrowding the pan and frying too many pieces at once. Take a couple pieces out in order to allow the oil to come back to temperature.
- For the Tonkatsu sauce: some ketchup brands are sweeter than others, so start with less than 1 tbsp of brown sugar and add accordingly. Some people may prefer their sauce less or more sweet – this is up to your preference.
Storage, Reheating, and Make Ahead Tips
Chicken Katsu:
- You can store leftover Chicken Katsu in an airtight container for up to 3 days in the refrigerator.
- Reheat in the air fryer for 8-10 minutes at 350°F or in the oven at 400° for 15 minutes. The exterior should be crispy while keeping the inside juicy!
Cabbage Slaw
- Store leftover cabbage slaw in an airtight container for up to 3-4 days. You may find that the slaw gets a little soft or soggy as it is stored – this is normal.
- Do not reheat the slaw!
Tonkatsu Sauce
- Store in an airtight container in the refrigerator for up to 1 month.
- Do not dip directly into the Tonkatsu Sauce to avoid any cross contamination. This will make your sauce go bad much quicker.
Assembled Sliders
- If you have already assembled the Chicken Katsu Sliders, store them in an airtight container or wrapped in aluminum foil in the refrigerator for up to 3 days.
- Reheat in the oven at 350F for 5-6 minutes until the chicken is warmed through.
- Note: the Chicken Katsu will not be as crispy and the cabbage slaw will get warmed if you reheat the sliders assembled.
If you tried this Chicken Katsu Sliders Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Chicken Katsu Sliders
Equipment
Ingredients
- 12 ct Hawaiian Sweet Rolls, cut in half and warmed in the oven per package directions
Chicken Katsu + Wet Batter
- 1 lb chicken thigh, about 4-5 thighs, cut into thirds
- 2 eggs
- 3 tbsp flour
- ½ tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- 2 cups panko breadcrumbs
- Neutral oil for frying
Cabbage Slaw
- 2 cups green + red cabbage, shredded
- 1 large carrot, julienned
- 2 tbsp neutral oil
- 1 tbsp sesame oil
- ½ cup rice vinegar
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tsp sesame seeds
- Salt and pepper to taste
Tonkatsu Sauce
- ½ cup ketchup
- ¼ cup Worcestershire sauce
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 2 tbsp hot water
Instructions
- Cut the chicken thighs into pieces about the same size as the slider roll. Season the chicken thigh with salt and pepper. Mix the Wet Batter ingredients in a bowl until you get the consistency of pancake batter and mix in the chicken until fully coated.
- Dredge the chicken in panko breadcrumbs and fry at 350F for 3-4 minutes until golden brown. Season immediately with salt.
- In a large bowl mix together the neutral oil, sesame oil, rice vinegar, honey, soy sauce, sesame seeds and salt and pepper to taste. Lightly toss the cabbage and carrots to coat.
- Mix the tonkatsu sauce ingredients and brush them on the inside of the two rolls. To the bottom bun add the chicken, cabbage slaw, then the top bun and enjoy!
Notes
- You can use skinless, boneless chicken thighs or chicken breast.
- Panko breadcrumbs are a key ingredient in making Chicken Katsu – if you use regular all-purpose flour, the breading will be thicker and heavier, like American Fried Chicken.
- Ensure that the panko is pressed into the chicken and coated on all sides before frying. You want to avoid any bald spots, packing the panko into the chicken and wet batter so it sticks properly when frying.
- If you don’t have rice vinegar, you can use white, apple cider, champagne, sherry, or balsamic vinegar, or with lemon or lime juice
- You can substitte honey with maple syrup or agave but the flavor may be a little bit different.
- The wet batter should be the consistency of pancake batter.
- Use a thermometer to monitor your oil temperature when frying the Chicken Katsu. Frying oil temperature consistency is key!
- If you are frying multiple pieces at one time and your temperature drops to below 325°F (160°C), it means you are overcrowding the pan and frying too many pieces at once. Take a couple pieces out in order to allow the oil to come back to temperature.
- For the Tonkatsu sauce: some ketchup brands are sweeter than others, so start with less than 1 tbsp of brown sugar and add accordingly. Some people may prefer their sauce less or more sweet – this is up to your preference.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
