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For Honey Teriya-Q Sauce
1 ½ cups Kikkoman® Teriyaki Glaze
2/3 cup honey BBQ sauce
¼ cup applesauce

For Ponzu Slaw
2 lbs angel hair slaw mix of green and red cabbage, carrots, mustard greens, scallions
10 fl oz Kikkoman® Ponzu Sauce
2 tablespoons Kikkoman® Sesame Oil non-GMO
2 tablespoons lemon zest, finely minced

For Katsu Chicken Cutlets
10 each (5-oz) chicken thighs, boneless and skinless filets
1 tablespoon umami seasoning blend
5 cups Kikkoman® Tempura Batter Mix
3 ¾ cups ice cold water
8 cups Kikkoman® Panko Breadcrumbs

 For Sandwich
20 slices Japanese milk bread, thick cut and crusts removed
1 ½ cups Kikkoman® Sriracha Mayo


For Honey Teriya-Q Sauce 

  1. Whisk together the Kikkoman Teriyaki Sauce and honey BBQ sauce in a medium bowl. Transfer to a squeeze bottle and set aside until ready to use.

For Ponzu Slaw

  1. Combine all ingredients in a large bowl and mix well to combine and fully coat the cabbage.
  2. Set aside until ready to build sandwiches.

For Katsu Chicken Cutlets

  1. Preheat fryer to 350 degrees F.
  2. Rub the chicken thighs with the umami seasoning and allow to marinate for 1 hour before frying.
  3. Place the tempura batter mix in a medium bowl and whisk in the ice cold water.
  4. Place panko breadcrumbs into a large bowl.
  5. Bread the chicken thighs by dredging them through the tempura batter and into the breadcrumbs. Press each thigh firmly into the breadcrumbs and transfer to a sheet tray.
  6. Repeat breading process with all of the chicken thighs.
  7. Once thighs are breaded, transfer them to the deep fryer in batches and cook for 5 minutes, or until they reach an internal temperature of 165 degrees F.
  8. Remove chicken from the fryer and allow them to drain well.

To Build

  1. Lay out two slices of milk bread and spread 1 Tbsp of Sriracha Mayo over each slice.
  2. Mound 3 oz of Ponzu Slaw on one slice of bread.
  3. Place one Katsu Chicken Cutlet on top of the Ponzu Slaw.
  4. Squeeze 2 Tbsp of Honey Teriya-Q Sauce over the chicken to evenly coat.
  5. Place second slice of bread on top of chicken.
  6. Press the bread down slightly to secure the sandwich and slightly crimp on all sides to secure the filling in the sandwich.

About This Recipe

We’re betting on the katsu sando as the next sandwich megatrend. Classically, it’s a crispy breaded pork or chicken cutlet (katsu in Japanese), sandwiched between slices of soft Japanese-style milk bread (that’s the sando part) with a sweet-tangy sauce. But these days, creative takes on the katsu sando are quickly crunching their way onto menus from coast to coast.

This signature Honey Teriya-q Katsu Sando comes from Chef Eric Stein of Church’s Texas Chicken. “Chicken sandwiches are all the rage right now,” says chef Eric, “and Kikkoman has so many great products that I knew I would be able to pack lots of flavor into this version by using a variety of different sauces and marinades they offer. And I’m pretty partial to the combination of the tempura batter and panko for creating a unique coating for fried chicken.” Hot trend, big flavor, craveable crunch…this sando’s got it all.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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