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Spicy Chicken Katsu

I found this recipe from Bon Appetit and thought it sounded yummy! I was RIGHT, it was downright FANTASTIC. This is fried chicken at its absolute best, and bonus, no bones to contend with. The breading is delectably crispy with the perfect amount of heat and since we're using thighs they are juicy and moist just as they should be, then THE SAUCE (Y U M) brings the perfect amount of creaminess and kick that will make you want to lick your plate clean. You may opt to this as a sandwich, but I love to serve it simply over crisp lettuce and juicy ripe tomatoes, then sprinkle with some lovely flaky sea salt.


For the Sauce

  • ½ cup mayonnaise

  • ¼ cup diced bread-and-butter pickles

  • 2 Tbsp hot sauce (Frank's Red Hot or Siracha)

  • 1 teaspoon kosher salt

For the chicken dredge

  • ½ cup flour

  • 3 Tablespoons cayenne pepper

  • 2 teaspoons garlic powder

  • 1 teaspoon salt

  • 1 egg

  • ¼ cup hot sauce

  • 2 cups panko breadcrumbs

  • ¼ cup olive oil for sautéing

  • Butter bibb lettuce pieces for serving

  • Sliced juicy tomatoes for serving

  • Your favorite sliced bread for sandwich option


  1. To make the sauce, combine the mayonnaise, pickles and 2 Tablespoons of hot sauce in a small bowl. Season with salt and pepper and set aside.

  2. To prep the chicken, set up a standard breading station of three shallow bowls.

  3. In the first dish, combine the flour, cayenne pepper, garlic powder and 1 teaspoon of salt.

  4. In the second dish, whisk the egg and ¼ cup hot sauce.

  5. Place the panko bread crumbs in the third dish.

  6. Working one at a time, dip the chicken into the flour dredge and turn to coat, shaking off any excess.

  7. Next, dip the chicken in the egg mixture, shaking off any excess.

  8. Next, press the chicken into the panko to coat well on both sides.

  9. Heat oil in a large skillet over medium-high heat until shimmering. Then cook the chicken. If the chicken is browning too quickly, reduce the heat to medium. Cook until the chicken is golden and crisp on both sides, about 3 minutes per side.

  10. Transfer chicken to a wire rack to maintain crispiness.

Serve either as a sandwich, spreading the sauce over each slice of bread. Or, serve over crisp lettuce and juicy tomatoes with the sauce poured over top liberally!

Printable recipe:

Spicy Chicken Katsu
Download PDF • 671KB


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