This is an upgraded version of the classic comfort food sandwich. The incorporation of Korean red chili paste, gochujang, added the perfect amount of heat.
The recipe was adapted from Bon Appétit, contributed by Hana Asbrink. I used ground turkey and modified the proportions. It was a great one-pot meal. Messy and tasty. 🙂
Yield: 6 servings
1 T canola oil
1 lb. ground turkey or ground beef (ideally 20% fat)
1 1/2 tsp Diamond Crystal or 3/4 tsp Morton kosher salt, divided, plus more
freshly ground black pepper
1 medium green bell pepper, ribs and seeds removed, chopped
1 medium yellow onion, chopped
10 garlic cloves, finely grated or pushed through a garlic press
3 T gochujang (I used Trader Joe’s)
2 T ketchup
1 T soy sauce
1 T Worcestershire sauce
1 T dark brown sugar
1 tsp yellow mustard
1 15-oz. can tomato sauce
1 T balsamic vinegar
6 potato rolls
Kosher dill spears and potato chips, for serving, recommended but optional
Heat oil in a large skillet over medium-high. (I used a 12-inch stainless steel sauté pan.)
Add ground meat, spreading out in a single layer; sprinkle with 1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt and season with freshly ground pepper. Cook, undisturbed, until a light brown crust forms underneath, about 3 minutes.
Continue to cook, breaking up with a wooden spoon, until almost completely brown all the way through, about 3 minutes more.
Push meat to one side of pan. Reduce heat to medium and add chopped bell pepper, onion, chopped, grated garlic cloves, and 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt; season with pepper.
Cook, stirring often, until vegetables are softened, about 5 minutes.
Stir in gochujang, ketchup, soy sauce, Worcestershire sauce, dark brown sugar, and yellow mustard.
Add one 15-oz. can tomato sauce and 1/4 cup water and stir again to combine.
Bring to a simmer and reduce heat to medium-low. Cook, stirring and scraping up any brown bits, until thick and saucy, 10–12 minutes.
Remove mixture from heat and stir in balsamic vinegar; season with salt and pepper, to taste.
Spoon saucy meat mixture onto potato rolls. Serve with kosher dill spears and potato chips, as desired.
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.