Spicy Chicken Katsu Sandwiches

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
  1. Combine mayonnaise, pickles, and 2 tablespoons of hot sauce in a small bowl. (I used chipotle Cholula.) Season with salt; set aside.
  2. Combine flour, cayenne, garlic powder, and 1 tsp salt in a glass pie plate or medium bowl.
  3. Whisk egg and remaining 2 T to 4 T hot sauce in another glass pie plate or medium bowl.
  4. Place 1 1/2 cups panko on a large plate. (Reserve additional 1/2 cup to use later, if needed.)
  5. Working one at a time, dip chicken into flour dredge, turning to coat. Shake off any excess.
  6. Dip into egg mixture until coated, shaking off excess.
  7. Dredge in panko, turning to coat.
  8. Transfer to a large plate or a small rimmed baking sheet.
  9. Heat oil in a large skillet over medium-high until shimmering. (I used a 12-inch cast iron skillet.)
  10. 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.
  11. 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.

Easy Fridge Dill Pickles

This is the easiest recipe I’ve ever posted- and I’ve posted my favorite garlic bread recipe. 😉

Now that I’ve made them twice, I have to share the method because they were absolutely delicious. This recipe was adapted from Smitten Kitchen.com. I listed the ingredients needed for each 24-ounce (3 cup) jar. I bought an enormous bag of Kirby cucumbers at a farm stand and just kept making pickles until they were all sliced. TONS of pickles! I filled an assortment of recycled jars, lining the top with saran wrap to keep the lid from absorbing the pickle scent.

I used fresh dill and crushed garlic cloves to flavor the brine, but sliced white onion, dill seeds or pickling spice were other suggested seasonings. Pickles may be the perfect snack.

Per 24-ounce Jar:

  • 4-5 Kirby (pickling) cucumbers (or enough to fill the jar)
  • 3 tsp coarse salt
  • 1 T chopped fresh dill and/or one dill sprig
  • 2 large garlic cloves, peeled and lightly crushed
  • 1/2 cup white vinegar
  1. Using a mandoline, cut the cucumbers into 1/8-inch thick rounds. Place them in a lidded jar, filling the jar to the top.
  2. Add salt, dill, and garlic cloves.
  3. Pour in the white vinegar. The liquid level will be much lower than the height of the cucumbers but will adjust as they wilt.
  4. Close the jar, lining the lid with saran wrap if desired, and shake to distribute the ingredients.
  5. Place the jar in the refrigerator and shake it once or twice over the next few hours.
  6. Pickles are ready to eat in 6 to 8 hours but will keep, submerged in their brine, for up to 3 weeks.

Notes:

  • 1/2 to 1 tsp dill seeds or 1 T of pickling spice can be substituted for the fresh dill.
  • Thinly sliced white onion can be substituted for the garlic cloves.
  • Seedless cucumbers can be substituted for Kirby cucumbers but the pickles may be less crunchy.

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