Katsu Sando




  1. For spicy mayo sauce, combine mayonnaise, pickles, and 2 Tbsp. hot sauce in a small bowl. Season with salt
  2. For chicken batter, combine flour, cayenne, garlic powder, and 1 tsp. salt in a medium bowl
  3. Whisk egg and remaining ΒΌ cup hot sauce in another medium bowl.
  4. Place panko on a large plate
  5. Pound chicken thighs so they are uniform thickness **(around 0.5 inch thick)**
  6. 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
  7. Heat oil in a large skillet over medium-high until shimmering. Cook chicken **(modulating heat as necessary to avoid burning the crust)** until golden and very crisp on both sides. **(about 3 minutes per side)**
  8. Transfer to a wire rack to cool
  9. Spread spicy mayo on one side of each slice of bread. Top with chicken and shredded lettuce, then close up sandwiches, cut lengthwise, and serve.


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