Crispy Chicken Katsu Sandos

🥘 Ingredients

• baby lettuce
  2 unit
• black pepper
• chicken thighs
  20 oz
• coleslaw mix
  8 oz
• cooking oil
  3 tbsp
• garlic powder
  2 tsp
• katsu sauce
  1/2 c
• lime
  1 unit
• mayonnaise
  1 tbsp
• olive oil
  1 tsp
• panko breadcrumbs
  1 c
• potato buns
  4 unit
• potatoes
  24 oz
• radishes
  6 unit
• salt
  4 tsp
• sour cream
  3 tbsp
• sugar
  ¼ tsp

🍳 Cookware

• baking sheet
• medium bowl
• paper towel
• plastic wrap
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Cut potatoes into ½-inch wedges. Thinly slice radishes into rounds; very thinly slice rounds lengthwise into strips. Quarter lime . Trim and discard root end from baby lettuce ; thinly slice crosswise.

   potatoes: 24 oz, radishes: 6 unit, lime: 1 unit, baby lettuce: 2 unit
2. 

   2

   Toss potatoes on a baking sheet with a drizzle of olive oil , salt , and black pepper . Roast on top rack until browned and tender, ⏱️ 20 minutes .

   olive oil: 1 tsp, salt: 4 tsp, black pepper
3. 

   3

   While potatoes roast, in a medium bowl , combine radishes, coleslaw mix , mayonnaise , juice from half the lime, a pinch of sugar , salt, and pepper (2 TBSP mayonnaise and juice from whole lime for 4 servings).

   coleslaw mix: 8 oz, mayonnaise: 1 tbsp, sugar: ¼ tsp
4. 

   4

   Pat chicken thighs dry with paper towel . Place between two pieces of plastic wrap and pound with a mallet or heavy-bottomed pan until about ½ inch thick. TIP: If your chicken is already about ½ inch thick, skip pounding. Season all over with half the garlic powder , salt, and pepper. In a shallow dish, combine panko breadcrumbs , remaining garlic powder, and ½ tsp salt (1 tsp for 4 servings). 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.

   chicken thighs: 20 oz, garlic powder: 2 tsp, panko breadcrumbs: 1 c, sour cream: 3 tbsp
5. 

   5

   Heat a ¼-inch layer of cooking oil in a large 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, ⏱️ 5 minutes per side (thinner pieces of chicken will cook faster!). (For 4 servings, you may need to fry in batches.) Turn off heat; transfer to a paper-towel-lined plate.

   cooking oil: 3 tbsp
6. 

   6

   Halve and toast potato 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.

   potato buns: 4 unit, katsu sauce: 1/2 c