Description
Culinary magic emerges with Chicken Katsu Sandwich Sliders, blending Japanese-inspired crispy chicken and delicate flavors. Compact and irresistible, these mini sandwiches invite you to savor a perfect balance of crunchy texture and delectable Asian-inspired comfort.
Ingredients
Scale
Main Protein:
- 2 boneless chicken thighs
Breading and Coating:
- ½ cup flour
- 1 egg
- 1 cup panko breadcrumbs
- Salt, to taste
- ¼ teaspoon pepper
Sandwich and Topping Components:
- 4 slider buns
- 2 cups thinly sliced cabbage
- 3 tablespoons Japanese mayonnaise
- 1 teaspoon sugar
- 1 teaspoon lemon juice
- Neutral oil, for frying
- Katsu sauce, for serving
Instructions
- Prepare the crisp cabbage slaw by finely shredding the cabbage into delicate strands and transferring to a mixing vessel.
- Incorporate mayonnaise, freshly ground black pepper, granulated sugar, and zesty lemon juice into the cabbage. Thoroughly blend and set aside to allow flavors to meld.
- Season chicken thighs with a sprinkle of salt and freshly cracked pepper, ensuring even coverage.
- Create a breading station: First dust chicken in a light coating of flour, then dip into beaten egg wash, finally roll generously in crunchy panko breadcrumbs for a perfectly textured exterior.
- Warm oil in a skillet over medium heat, creating an ideal frying environment with consistent temperature.
- Gently lower breaded chicken into the hot oil, cooking approximately 4-5 minutes per side until achieving a beautiful golden-brown crust and ensuring chicken is fully cooked through.
- Transfer fried chicken to a wire rack, allowing excess oil to drip away and maintaining crispiness. Optional: Enhance flavor by sprinkling a touch of salt while the chicken remains hot.
- Trim slider buns to match the precise shape of the chicken thighs, creating a perfect fit.
- Generously spread rich katsu sauce on the interior of each bun half for maximum flavor penetration.
- Assemble sliders by layering the crispy chicken katsu, topping with the prepared cabbage slaw, and completing with the second bun half.
- Plate additional chicken pieces alongside the sliders, providing extra katsu sauce for dipping and enjoying.
Notes
- Slice cabbage super thin for a delicate, crunchy texture that blends perfectly with the crispy chicken.
- Use Japanese Kewpie mayo for an authentic, richer flavor profile compared to regular mayonnaise.
- Consider toasting slider buns briefly to add extra crunch and prevent sogginess from the cabbage salad.
- For gluten-free version, swap wheat flour with rice flour or cornstarch and use gluten
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Lunch, Snacks
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 70 mg