Chicken Katsu Sandwich

Chicken Katsu Sandwich

FRY in EVOO??? 🤯 YEP YOU CAN!!! Contrary to popular belief, extra virgin olive oil has a pretty high smoke point. Thanks to the mighty Picual olive, frying up this chicken katsu sando is a breeze. FRY ON!!!


Chicken Cutlet: 

Boneless Skinless Chicken Thighs 

1 cup Flour 

2 Eggs 

¾ cup Panko Breadcrumbs 

¾ cup Potato Starch 

Flaky Sea Salt 

Black Pepper 

Sizzle for frying

Calabrian Chili Mayo: 

½ cup Kewpie Mayo 

Calabrian Chiles [choose your own adventure with spice! Let’s say 5 chiles] 

Drizzle of Drizzle 

Pickled Radish:

1 bunch Radish, sliced thin 

2 tbsp Fish Sauce 

⅓ cup White or Rice Vinegar 

1 tbsp White Sugar 

Small tsp of Chile Garlic Sauce 

Pinch White Pepper 

Greens on Top of Sando:


1 hunky chunk Parmigiano Reggiano

Handful of pickled radish

Splash of pickling brine

Seeded Burger Buns, or bread choice you love the most.


Active Time: 25 minutes

Full Time: 35 minutes

Serves 2

Combine fish sauce, vinegar, sugar, chile garlic sauce, white pepper in a bowl and stir thoroughly to combine until sugar and pepper have dissolved.


Thinly slice radishes and combine in bowl with pickling juice. Cover, and set in fridge while cooking other elements.


Combine mayo, chopped Calabrian Chiles, and Drizzle in a bowl and mix to incorporate fully. Let stand in fridge while you cook other elements.


Using 3 plates or wide & shallow bowls, fill each with one of Flour / Egg / Panko mixtures.


Using a rolling pin or flat bottom pan, pound each chicken thigh to uniform thinness. Season chicken thighs with salt and pepper.


Use a wet hand / dry hand method dredge chicken thighs in flour, shake off excess, dip in eggs and cover well, then into the Panko mixture and press breading mixture into wet chicken, making sure to cover all surface area with breading.


Fry chicken in Sizzle at 350 degrees for 3-4 minutes per side or until golden brown. Remove chicken from oil and place on wired sheet to allow excess oil to drain off. IMMEDIATELY season chicken with flaky salt.


Toast bun in separate pan using sizzle to evenly brown bun.


Combine arugula in a bowl with a handful of pickled radishes, a splash of the pickling juice, and peeled hunks of parm using a Y-Peeler.


Slice a tomato, season slices with salt.


Generously apply Calabrian chile mayo to bottom and top of buns.


Assemble all elements together and feast.