Katsu Chicken Sliders (3)* Recipe

Prepare the chicken

Trim any excess fat from the chicken thighs. If pieces are uneven, gently pound with a meat mallet to about 1/3 inch thickness so they cook evenly and fit the slider buns.

Season both sides of each thigh with the 1/2 tsp salt and 1/4 tsp black pepper.

Set up a breading station: place the flour in a shallow bowl, beat the egg with 2 tablespoons milk in a second bowl, and place the panko in a third shallow bowl.

Dredge each seasoned chicken piece first in flour (shake off excess), then dip into the egg mixture, then press into the panko to coat thoroughly. Ensure edges are well coated so the panko adheres during frying.

Pour the neutral oil into a heavy skillet (prefer cast-iron) and heat over medium to medium-high until it reaches about 350°F (use a thermometer) or a piece of panko sizzles and browns within 10–15 seconds when dropped in.

Fry the breaded chicken in batches if necessary so they are not crowded. Fry each piece 2–3 minutes per side until golden brown and internal temperature reaches 165°F (about 4–6 minutes total depending on thickness). Adjust heat to maintain oil temperature—too hot will over-brown exterior before cooking through.

Transfer fried chicken to a wire rack set over a baking sheet or paper towels and let rest for 2–3 minutes. If making ahead, keep warm in a 200°F oven for up to 10 minutes.

Make katsu-style sauce

In a small bowl combine 2 tbsp ketchup, 1 tbsp tonkatsu sauce, 1 tbsp mayonnaise, 1/2 tbsp soy sauce, 1/2 tbsp rice vinegar, and 1/2 tsp sugar. Whisk until smooth and balanced. Taste and adjust (add more tonkatsu for savory depth or a pinch more sugar for sweetness).

Thinly slice or shred about 3/4 cup green cabbage and place in a small bowl. Toss with the sliced scallion and a pinch of salt or a teaspoon of the prepared sauce to lightly dress so it has slight tang and crunch.

If using, lightly toast 1/4 tsp sesame seeds in a dry pan over low heat for 1 minute until aromatic.

Split the 3 slider buns and spread the softened butter on cut sides. Toast buttered sides in a skillet over medium heat until golden, about 1 minute, or under a broiler for 30–45 seconds. Watch carefully to avoid burning.

Place a toasted bottom bun on your work surface. Add a small handful (about 1/4 cup) of the dressed shredded cabbage, then place a fried katsu chicken piece on top.

Spoon about 1 teaspoon of the katsu-style sauce over each chicken piece (use more if you prefer). Add a slice of pickled cucumber if using, sprinkle with a few sesame seeds and a little sliced scallion for brightness.

Top with the other bun halves and gently press. Repeat for all 3 sliders. Serve immediately while the chicken is hot and crisp.