Chicken Katsu Sliders with Shishito Pepper Mayo
Yield: 12 Sliders
Chicken Katsu Sliders with Shishito Pepper Mayo
Prep time: 45 MinCook time: 15 MinTotal time: 1 Hour
Ingredients
Blistered Shishito Mayo
- 6 oz Shishito Peppers, stems removed
- 6 oz Mayonnaise
- 1 Lime
- 1 Garlic Clove, grated
- 1 TB Vegetable Oil
- Kosher Salt
Chicken Katsu
- 4 Boneless, Skinless Chicken Thighs
- 1 cup AP Flour
- 3 Eggs, whisked
- 3 cups Panko Breadcrumbs
- Vegetable Oil, for frying
- Kosher Salt
Assembly
- 12 Mini Buns (Brioche or Potato Rolls)
- 2-3 TB Butter
- 2 cups Iceberg Lettuce, shredded
Instructions
Blistered Shishito Mayo
- Bring a pan to high heat with the oil and add in the shishito peppers and a sprinkle of salt.
- Let the peppers sear in the pan until blistered on all sides, about 5 minutes.
- Remove the peppers from the pan and let them cool.
- Finely chop the peppers and combine with the mayo, juice of one lime and garlic.
Chicken Katsu
- Cut the chicken thighs into thirds. You want the pieces of chicken to be about the same size as the buns.
- Set up a breading station so the flour is in one container, then the eggs in the next container, and Panko breadcrumbs in a third container. Dredge the chicken in the flour, then dip in the egg, and coat in the Panko.
- Heat vegetable oil in a deep pan to 350F and fry chicken until golden brown, about 3 1/2 - 4 minutes.
- Remove chicken to paper towels and season with salt.
Assembly
- Add butter to a pan of medium heat and toast the inside of each bun until golden.
- To assemble, spread the shishito mayo on the inside of both buns, place iceberg lettuce down and a squeeze of lime juice, and top with a piece of fried chicken.
