SPICY KATSU CHICKEN SANDWICHES

Did you grow up always eating one dish or at the same restaurant because your parents said "it's just so easy, everyone loves it!" Yeah, me too. My siblings and I were pretty over grilled chicken with veggies and Tin Star Kraft mac and cheese- we finally had to tell my parents the hard truth...nobody loves this repetition.

But! During the summer of 2020 familiarity became a necessity, and these Spicy Katsu Chicken sammies inspired by Chris Morocco's recipe from Bon Appétit were appreciated for their repetition in my family's kitchen. They have the perfect kick, the perfect lettuce crunch, all in between two slices of fresh milk bread.

Recipe:

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4 sandwiches

Ingredients:

4 skinless, boneless chicken thighs, lightly pounded to thin out

1/4 cup of Frank's hot sauce

1 tsp of salt, plus more to taste

1/2 cup of all-purpose flour

3 tbsp of cayenne pepper

2 tsp of garlic powder

1 egg

2 cups of panko bread crumbs

1/4 cup of extra-virgin olive oil

Pickles of choice, optional but don't miss out

Loaf of milk bread (my family buys ours from Sweet Hut in Plano, Texas)

Shredded iceberg lettuce, and a lot of it :)

Sauce:

• 1/2 cup of mayonnaise

• 2 tbsp of Frank's hot sauce

• Salt to taste

Instructions:

• Combine mayo and hot sauce into a bowl, season with salt and set aside.

• Combine flour, spices and remaining salt into a bowl. In another bowl, whisk together egg and 1/4 cup of Frank's.

• Place panko into a rimmed, small baking dish. One chicken thigh at a time, dip both sides of thigh into flour mixture (shake off excess), dip both sides into egg mixture (shake off excess), and turn to coat in panko crumbs. Transfer to baking sheet.

• Heat oil over medium-high heat in a skillet. Two at a time, place chicken into skillet and cook until golden and crisp on both sides. Transfer to wire rack.

• Spread spicy mayo onto both sides of bread (you can only do one side, but both is better)! Pile chicken, a generous amount of shredded lettuce, a few pickles and close your sandwich!

• Lastly, slice in half for that perfect sandwich shot:) Enjoy!

Recipe inspired by Chris Morocco's recipe from Bon Appétit Magazine, March 2019 issue.

Enjoy!

xo,

ej