Chicken Katsu Curry Sliders Recipe

How to make it

1. Add chicken thighs, kosher salt, and Lee Kum Kee Chili Garlic Sauce to a large bowl. Mix together and let marinate in the fridge, covered, for 1 hour.
2. Place panko and eggs into two separate shallow bowls. Dip each piece of chicken in egg, then panko. Set on a wire rack to dry slightly. Preheat at least 2 inches of oil in a large pot to 375º Fahrenheit. Fry the chicken pieces until golden brown, 4-5 minutes on each side. Drain and cool briefly.
3. Prepare the curry sauce: melt butter in a skillet over medium heat. Whisk in flour and cook until the mixture darkens in color, 3 to 4 minutes. Add curry powder, broth, and 2 Tbsp. Lee Kum Kee Premium Soy Sauce. Simmer for 7-8 minutes, stirring often, until thickened. Remove from heat and cool slightly.
4. Prepare the slaw: add cabbage, scallions, rice vinegar, and 1 tsp. Lee Kum Kee Premium Soy Sauce and to a mixing bowl and stir to combine. Set aside
5. Build the sliders: spread Lee Kum Kee Sriracha and Mayo on the bottom half of the slider buns. Top with a piece of fried chicken, then spoon some Lee Kum Kee Chili Crisp Oil over each. Add slaw, curry sauce, and a top bun and serve hot with extra sauce on the side!