Crispy Chicken Katsu Sandos

There was this teriyaki shop down the street from HotelCaliforniaSoft many years ago. It was a delicious teriyaki place. It was also the first place I tried Chicken katsu. I remember thinking "Where has this been all my life?" The crispy chicken and that katsu sauce. Yum. 

Chicken katsu isn't my go to at teriyaki places, but I'll try it and Lord help me if I find one that I like. It's not to be ordered every single visit. One must pace themselves. 

Tonight's meal was a take on said katsu, only as a sandwich. It was spot on. And since I can now fry items without burning them (Thanks Hex Clad pans) the chicken katsu turned out perfect.

The hello fresh recipe has you topping your sandwich with boring old lettuce. I took the opportunity to use the slaw again. I've discovered slaw on hot sandwiches is perfect. It doesn't get all wilty.  The side of potatoes where just meh. I would have preferred something like broccoli as the side, but what's a girl to do? 

My other side was a Caesar salad. Friend Paul brought homemade Caesar dressing for Sunday dinner and there was some left over, so I'm eating it up. 

I'd order this one again for sure. 

Crispy Chicken Katsu Sandos
Recipe from Hello Fresh

Serves 2

• 2  Potato Buns
• 4 tablespoon Katsu Sauce
• 10 ounce Chicken Thighs
• 4 ounce Coleslaw Mix
• 1 teaspoon Garlic Powder
• Baby Lettuce
• 1.5 tablespoon Sour Cream
• ½ cup Panko Breadcrumbs
• 2 tablespoon Mayonnaise
• 12 ounce Potatoes
• 1 Lime
• 3 Radishes

 Adjust rack to top position and preheat oven to 450 degrees.

Cut potatoes into 1⁄2-inch wedges. Toss potatoes on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.

Thinly slice radishes into rounds; very thinly slice rounds lengthwise into strips.

Quarter lime. Trim and discard root end from lettuce; thinly slice crosswise.

While potatoes roast, in a medium bowl, combine radishes, coleslaw mix, 1 TBSP mayonnaise, juice from half the lime, a pinch of sugar, salt, and pepper.

Pat chicken dry with paper towels. Place between two pieces of plastic wrap and pound with a mallet or heavy-bottomed pan until about 1⁄2 inch thick. Season all over with half the garlic powder, salt, and pepper. In a shallow dish, combine panko, remaining garlic powder, and 1⁄2 tsp salt. Brush a thin layer of sour cream onto both sides of chicken (there might be more sour cream than you need). Working one piece at a time, press chicken into panko mixture until fully coated.

Heat a 1⁄4-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to pan, add coated chicken in a single layer. Cook until panko is golden brown and chicken is cooked through, 3-5 minutes per side (thinner pieces of chicken will cook faster!). Turn off heat; transfer to a paper-towel-lined plate.

Halve and toast buns.

Spread as much katsu sauce as you like on cut sides of buns. Fill with chicken and lettuce. Drizzle with as much remaining katsu sauce as you like (or use as a potato dipper!). Close to form sandos.

Divide sandos, oven fries, and slaw between plates. Serve with any remaining lime wedges on the side.