My family would eat these delicious, crispy, katsu-style chicken sandwiches year round. They were CRAZY good.
The original recipe is meant to be a combination of a katsu sando and Nashville hot chicken. I modified the heat level for my crowd but included the original proportions in the recipe below. I actually think that my version had the perfect amount of heat. 🙂
This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I modified the proportions and method. I also used chipotle Cholula hot sauce, dill pickles, and potato rolls. I served it with green salad, pickles, and a combination of roasted sweet and tiny potatoes on the side. Amazing!
Yield: Serves 6
½ cup mayonnaise
¼ cup chopped dill pickles or bread-and-butter pickles
2 T plus an additional 2 T to 4 T hot sauce, such as chipotle Cholula or Crystal
1 tsp kosher salt, plus more for seasoning sauce
1/2 cup all-purpose flour
1 T to 3 T cayenne pepper
2 tsp garlic powder
1 large egg
1 1/2 to 2 cups panko
6 skinless, boneless chicken thighs, lightly pounded to ½” thick
¼ cup (or more) extra-virgin olive oil
6 potato rolls or 12 slices Japanese milk bread or white sandwich bread, for serving
shredded iceberg lettuce, for serving
- Combine mayonnaise, pickles, and 2 tablespoons of hot sauce in a small bowl. (I used chipotle Cholula.) Season with salt; set aside.
- Combine flour, cayenne, garlic powder, and 1 tsp salt in a glass pie plate or medium bowl.
- Whisk egg and remaining 2 T to 4 T hot sauce in another glass pie plate or medium bowl.
- Place 1 1/2 cups panko on a large plate. (Reserve additional 1/2 cup to use later, if needed.)
- Working one at a time, dip chicken into flour dredge, turning to coat. Shake off any excess.
- Dip into egg mixture until coated, shaking off excess.
- Dredge in panko, turning to coat.
- Transfer to a large plate or a small rimmed baking sheet.
- Heat oil in a large skillet over medium-high until shimmering. (I used a 12-inch cast iron skillet.)
- Working in 2 batches, cook chicken, reducing heat to medium if it’s browning too quickly, until golden and very crisp on both sides, about 2-3 minutes per side. Transfer to a wire rack.
- Spread reserved spicy mayo on one side (or both!) of each roll or slice of bread. Top with chicken and shredded lettuce, then close up sandwiches.
Note: The chicken (surprisingly) can be made ahead. We reheated the leftover fried chicken, one piece at a time, for 1 minute in the microwave with great results.