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


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
  • 12 Mini Buns (Brioche or Potato Rolls)
  • 2-3 TB Butter
  • 2 cups Iceberg Lettuce, shredded


Blistered Shishito Mayo
  1. Bring a pan to high heat with the oil and add in the shishito peppers and a sprinkle of salt.
  2. Let the peppers sear in the pan until blistered on all sides, about 5 minutes.
  3. Remove the peppers from the pan and let them cool.
  4. Finely chop the peppers and combine with the mayo, juice of one lime and garlic.
Chicken Katsu
  1. Cut the chicken thighs into thirds. You want the pieces of chicken to be about the same size as the buns.
  2. 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.
  3. Heat vegetable oil in a deep pan to 350F and fry chicken until golden brown, about 3 1/2 - 4 minutes.
  4. Remove chicken to paper towels and season with salt.
  1. Add butter to a pan of medium heat and toast the inside of each bun until golden.
  2. 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.
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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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