Chicken Katsu Sliders
Chicken Katsu Sliders takes one of my favorite things, Chicken Katsu, and turns them into individual sized sliders that are perfect for game days or large gatherings! The chicken is fried to perfection, topped with a light cabbage slaw and delicious honemade Tonkatsu sauce, all inside sweet Hawaiian rolls.
Servings: 12 sliders
Equipment
Ingredients
- 12 ct Hawaiian Sweet Rolls cut in half and warmed in the oven per package directions
Chicken Katsu + Wet Batter
- 1 lb chicken thigh about 4-5 thighs, cut into thirds
- 2 eggs
- 3 tbsp flour
- ½ tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- 2 cups panko breadcrumbs
- Neutral oil for frying
Cabbage Slaw
- 2 cups green + red cabbage shredded
- 1 large carrot julienned
- 2 tbsp neutral oil
- 1 tbsp sesame oil
- ½ cup rice vinegar
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tsp sesame seeds
- Salt and pepper to taste
Tonkatsu Sauce
- ½ cup ketchup
- ¼ cup Worcestershire sauce
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 2 tbsp hot water
Instructions
- Cut the chicken thighs into pieces about the same size as the slider roll. Season the chicken thigh with salt and pepper. Mix the Wet Batter ingredients in a bowl until you get the consistency of pancake batter and mix in the chicken until fully coated.
- Dredge the chicken in panko breadcrumbs and fry at 350F for 3-4 minutes until golden brown. Season immediately with salt.
- In a large bowl mix together the neutral oil, sesame oil, rice vinegar, honey, soy sauce, sesame seeds and salt and pepper to taste. Lightly toss the cabbage and carrots to coat.
- Mix the tonkatsu sauce ingredients and brush them on the inside of the two rolls. To the bottom bun add the chicken, cabbage slaw, then the top bun and enjoy!
Notes
Key Tips:
- You can use skinless, boneless chicken thighs or chicken breast.
- Panko breadcrumbs are a key ingredient in making Chicken Katsu - if you use regular all-purpose flour, the breading will be thicker and heavier, like American Fried Chicken.
- Ensure that the panko is pressed into the chicken and coated on all sides before frying. You want to avoid any bald spots, packing the panko into the chicken and wet batter so it sticks properly when frying.
- If you don't have rice vinegar, you can use white, apple cider, champagne, sherry, or balsamic vinegar, or with lemon or lime juice
- You can substitte honey with maple syrup or agave but the flavor may be a little bit different.
- The wet batter should be the consistency of pancake batter.
- Use a thermometer to monitor your oil temperature when frying the Chicken Katsu. Frying oil temperature consistency is key!
- If you are frying multiple pieces at one time and your temperature drops to below 325°F (160°C), it means you are overcrowding the pan and frying too many pieces at once. Take a couple pieces out in order to allow the oil to come back to temperature.
- For the Tonkatsu sauce: some ketchup brands are sweeter than others, so start with less than 1 tbsp of brown sugar and add accordingly. Some people may prefer their sauce less or more sweet - this is up to your preference.
Nutrition
Calories: 189kcal | Carbohydrates: 18g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 65mg | Sodium: 628mg | Potassium: 199mg | Fiber: 1g | Sugar: 7g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg