Shatteringly crisp chicken cutlet (thanks to pork panko) gets a refreshing kimchi mayo slaw and fragrant spice from Fly By Jing for this ultimate chicken sando.


  • 1 cup pork panko
  • 2 eggs
  • 1 lb boneless chicken thighs
  • soft rolls (like a Brioche Bun or Martin's Potato Roll) 
  • 2 cups shredded cabbage
  • 3 radishes, sliced thin
  • 1/4 cup cilantro leaves
  • KPOP Kimchi Mayo
  • Fly by Jing Sichuan Chili Crisp
  • Fly by Jing Mala Spice Mix


  1. Season the chicken thighs with salt and 1/2 tablespoon of mala spice. Whisk the eggs with a pinch of mala spice and salt to make your egg wash. In a separate dish, add a pinch of mala spice to the pork panko. 
  2. Mix the shredded cabbage with 2-3 tablespoons of kimchi mayo, cilantro, radish and a spoonful of chili crisp.
  3. Dunk the chicken thighs in egg wash and then into the pork panko, covering on all sides. Heat a glug of oil in a pan and fry the chicken thighs on both sides until golden brown.
  4. Toast the buns and smear with kimchi mayo. Layer chicken cutlet, slaw and a bit more Sichuan chili oil if you like spice.

Pro Tip: Bring your chicken thighs to room temperature before cooking for more even cooking. Also, remember not to crowd the pan when cooking to get a good crunch!

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