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A chicken katsu curry sliders recipe layered in flavors of Lee Kum Kee chili sauces.

Chicken Katsu Curry Sliders Recipe

  • Difficulty Level: 3
  • Serves Serves: 6
  • Preparation

    75mins

  • Cooking

    15mins

Recipe Video Fusion Chicken Vegetable Lunch Dinner Appetizer Over 60 mins

The perfect blend of spicy, creamy, crunchy, and soft, this chicken katsu curry sliders recipe hits all the right flavors and textures in one craveworthy bite.

 

It all comes down to the layers of complex heat and texture. It starts with crispy chicken katsu marinated in Lee Kum Kee Chili Garlic Sauce, then builds on a soft bun with Lee Kum Kee Sriracha Mayo, Lee Kum Kee Chili Crisp, a fresh slaw, and a lava-like drizzle of curry sauce to bring everything together. Make this for a crowd, and they'll be asking for the recipe!

 

What You Will Need

Ingredients

  • 2 lbs. boneless skinless chicken thighs, cut into 4-inch segments
  • 2 cups panko breadcrumbs
  • 2 eggs, whisked
  • 1/4 red cabbage, thinly sliced
  • 1/4 cup scallions
  • 1 package small slider buns, for serving

Marinade

  • 1 tsp. kosher salt
  • 2 Tbsp. Lee Kum Kee Chili Garlic Sauce

Seasoning

  • 1/4 cup Lee Kum Kee Sriracha Mayo
  • 1/4 cup Lee Kum Kee Chiu Chow Style Chili Crisp Oil, for serving

Sauce Mix

  • 3 Tbsp. butter, unsalted
  • 1/4 cup flour
  • 1 1/2 Tbsp. curry powder
  • 2 cups chicken broth
  • 2 Tbsp. Lee Kum Kee Premium Soy Sauce

Dressing

  • 1 tsp. Lee Kum Kee Seasoned Rice Vinegar
  • 1 tsp. Lee Kum Kee Premium Soy Sauce

Made with
Lee Kum Kee products

Chili Garlic Sauce 13oz

Chili Sauces

Chili Garlic Sauce
Premium Soy Sauce

Soy Sauces

Premium Soy Sauce (No Preservatives Added)
Jar of Lee Kum Kee Chili Crisp Oil, a crunchy, spicy chili oil perfect for adding heat and texture to any dish

Chili Sauces

Chiu Chow Chili Crisp Oil
Bottle of Lee Kum Kee Sriracha Mayo, a creamy and spicy mayonnaise perfect for sandwiches, burgers, and dipping sauces.

Sriracha Sauces, Chili Sauces

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)
Seasoned Rice Vinegar, 16.9 fl oz (500 ml), Bottle

Vinegars

Seasoned Rice Vinegar

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! 

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