4 skinless, boneless chicken thighs, lightly pounded to ½” thickMakan Harian is part of Makan Harian Media LLC, which delivers epicurian news to foodies around the globe.
These sandwiches combine the shattering panko crispiness of katsu-style cutlets and the fiery heat found in Nashville-style hot chicken with some cooling shredded lettuce to put out the fire.
Top with chicken and shredded lettuce, then close up sandwiches.
Ingredients ½ cup mayonnaise ¼ cup chopped bread-and-butter pickles 2 Tbsp. Chicken Katsu Sandwich In this classic katsu sando, fried chicken is sandwiched between slices of fluffy milk bread slathered with mayo and tonkatsu sauce.
Setting up a station with the flour, egg, and panko makes quick work of breading the chicken for this katsu sandwich. plus ¼ cup hot sauce, such as Crystal 1 tsp. These little yoghurt jellies are sweetened with no-added-sugar cordial and will hit the spot if you are used to...
Whisk egg and remaining ¼ cup hot sauce in another medium bowl.
cayenne salt in a medium bowl. Many products featured on this site were editorially chosen. These sandwiches combine the shattering panko crispiness of katsu-style cutlets and the fiery heat found in Nashville-style hot chicken with some cooling shredded lettuce to put out the fire.Combine mayonnaise, pickles, and 2 Tbsp.
Saveur may receive financial compensation for products purchased through this site.In this classic katsu sando, fried chicken is sandwiched between slices of fluffy milk bread slathered with mayo and tonkatsu sauce.There are four key components to a classic katsu sando: a perfectly fried cutlet (in this case, chicken), Kewpie mayonnaise, Bull-Dog tonkatsu sauce, and the fluffiest Japanese milk bread. Place panko on a large plate. kosher salt, plus more ½ cup all-purpose flour 3 Tbsp. 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 3 minutes per side.
Dip into egg mixture until coated, shaking off excess. hot sauce in a small bowl. Transfer to a large plate or a small rimmed baking sheet.Heat oil in a large skillet over medium-high until shimmering. Working one at a time, dip chicken into flour dredge, turning to coat. Yield: makes 2 Shake off any excess. Transfer to a wire rack.Spread reserved spicy mayo on one side of each slice of bread.
Dredge in panko, turning to coat.
Season with salt; set aside.Combine flour, cayenne, garlic powder, and remaining 1 tsp.