Description
This crispy chicken katsu sandwich, inspired by Culinary Dropout’s cult-favorite menu item, features panko-fried chicken thighs layered with spicy miso aioli, crunchy Napa slaw, and hoisin sauce, all nestled between pillowy-soft Japanese milk bread. Crispy, bold, and easy to love.
Ingredients
- Boneless, skinless chicken thighs
- Salt and black pepper
- All-purpose flour
- Eggs
- Panko breadcrumbs
- Neutral oil for frying (e.g., vegetable or canola)
- Mayonnaise
- White miso paste
- Sriracha
- Rice vinegar
- Shredded Napa cabbage
- Julienned carrot
- Chopped green onion
- Toasted sesame vinaigrette (or simple mix of sesame oil, vinegar, and soy)
- Japanese milk bread (or soft brioche buns)
- Hoisin sauce
- Optional: pickled cucumbers, fresh cilantro, sesame seeds
Instructions
- Pound chicken thighs to even thickness. Season with salt and pepper.
- Dredge each thigh in flour, dip into beaten eggs, then coat in panko breadcrumbs.
- Heat oil to 350°F (175°C) and fry chicken for 3–4 minutes per side, until golden and cooked through. Drain on paper towels.
- In a small bowl, mix mayonnaise, miso paste, sriracha, and vinegar to create spicy miso aioli.
- Toss cabbage, carrots, and scallions with sesame vinaigrette to create the slaw.
- Lightly toast bread. Spread hoisin on one slice and spicy miso aioli on the other.
- Layer with fried chicken, slaw, and optional garnishes. Close sandwich and serve warm.
Notes
Chicken thighs stay juicier than breasts during frying perfect for that signature katsu bite. Use a thermometer for frying to maintain oil temp and get ultra-crispy coating. If Japanese milk bread isn’t available, brioche buns or potato rolls work well.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Sandwiches, Lunch
- Method: Frying
- Cuisine: Japanese-American Fusion
Nutrition
- Serving Size: 1 sandwich
- Calories: 680
- Sugar: 9g
- Sodium: 930mg
- Fat: 38g
- Saturated Fat: 9g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 135mg