FlamingFoodies recipe
Shichimi Togarashi Katsu Burger with Spicy Mayo
Crispy chicken katsu meets American comfort food in this Japanese-inspired burger, with shichimi togarashi adding aromatic heat and homemade spicy mayo bringing everything together.
Crispy panko-crusted chicken thigh seasoned with shichimi togarashi, topped with spicy Japanese mayo and fresh cabbage slaw, served on toasted brioche buns.
Ingredients
Katsu Patties
- 4 largeboneless chicken thighs, about 6 oz each, skin removed
- 1 cupall-purpose flour
- 2 largeeggs, beaten
- 2 cupspanko breadcrumbs
- 2 tablespoonsshichimi togarashi, divided
- 1 teaspoonkosher salt
- 4 cupsneutral oil, for frying
Spicy Mayo
- 1/2 cupJapanese mayonnaise, Kewpie preferred
- 1 tablespoonrice vinegar
- 1 teaspoonshichimi togarashi
- 1/2 teaspoonsoy sauce
Assembly
- 4 briocheburger buns, split
- 2 cupsgreen cabbage, finely shredded
- 2 green onionsscallions, thinly sliced
- 1 mediumcucumber, thinly sliced
Method
1. Pound and Season the Chicken Place chicken thighs between plastic wrap and pound to an even 1/2-inch thickness. Season both sides with salt and 1 tablespoon shichimi togarashi, pressing the spice blend into the meat. Let stand at room temperature for 15 minutes while you set up your breading station.
Watch for: The chicken should feel slightly tacky from the salt drawing out moisture
Tip: Even thickness means every piece cooks through at the same rate—no thick spots staying raw while thin edges overcook.
2. Bread the Cutlets Set up three shallow dishes: flour, beaten eggs, and panko mixed with the remaining 1 tablespoon shichimi togarashi. Dredge each thigh in flour, then egg, then seasoned panko, pressing gently so the coating really sticks. You want complete coverage with no bare spots peeking through.
Watch for: Properly coated chicken feels firm and the panko looks evenly distributed all over
Tip: Use one hand for wet ingredients and one for dry to keep your fingers from turning into breaded clubs.
3. Fry the Katsu Heat oil in a large, heavy skillet or Dutch oven to 340°F. Fry chicken 2 pieces at a time for 3-4 minutes per side until deep golden brown and the internal temperature hits 165°F. The coating should sound properly crispy when you tap it with a fork.
Watch for: Listen for steady, active bubbling around the chicken; quiet bubbling means your oil needs more heat
Tip: Resist the urge to crowd the pan—too many pieces at once drops the oil temperature and leaves you with soggy coating.
4. Make Mayo and Assemble While chicken drains on paper towels, whisk together mayonnaise, rice vinegar, shichimi togarashi, and soy sauce. Toast bun halves cut-side down in a dry skillet until golden. Spread spicy mayo on both bun halves, add chicken, then pile on the shredded cabbage, cucumber slices, and scallions.
Watch for: Buns are ready when they sound hollow when tapped and feel crisp on the cut surface
Tip: Those warm toasted buns will slightly heat the mayo, making it spread like a dream and smell incredible.
Equipment
- meat mallet or heavy pan for pounding
- large heavy skillet or Dutch oven
- instant-read thermometer
- wire cooling rack
Make ahead
- The spicy mayo keeps refrigerated for up to a week and honestly gets better with time. You can bread the chicken up to 4 hours ahead—just refrigerate it uncovered so the coating stays crisp.
Storage
- Leftover fried chicken will keep refrigerated for 2 days, though it loses some of that gorgeous crispness. Store the components separately rather than assembled burgers.
Reheat
- Reheat leftover katsu in a 375°F oven for 8-10 minutes to bring back some of that crispness. Skip the microwave—it turns the coating disappointingly soggy.
Top tips
- Make the spicy mayo up to 3 days ahead—the flavors get better as they meld together
- You can bread the chicken up to 4 hours ahead and keep it refrigerated on a wire rack until frying time
- Use a thermometer for both oil temperature and chicken doneness—this isn't the place for guesswork
Substitutions
- Regular mayonnaise works in a pinch but you'll miss that slightly sweet, rich flavor that Japanese mayo brings
- Chicken breasts can stand in for thighs, but watch the timing—they cook faster and can go from perfect to dry quickly
- No shichimi togarashi? Mix 1 teaspoon each of paprika, sesame seeds, and red pepper flakes as a basic substitute
Serve with
- Serve alongside miso soup and some pickled vegetables for a full Japanese-inspired meal
- Add a side of sweet potato fries dusted with more shichimi togarashi
- Pair with cold Japanese beer or iced green tea to balance the richness
Find another recipe
Open archive →Shichimi Togarashi Katsu Burger with Spicy Mayo
Crispy chicken katsu meets American comfort food in this Japanese-inspired burger, with shichimi togarashi adding aromatic heat and homemade spicy mayo bringing everything together.
Prep
25 min
Cook
15 min
Active
40 min
Total
40 min
Yield
4 servings
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Recipe notes
Before you cook
This burger brings together the best of both worlds—crispy Japanese katsu technique tucked into the familiar comfort of a burger bun. The chicken thighs get a gorgeous panko coating spiked with shichimi togarashi, that wonderful seven-spice blend with its warm notes of sesame, orange peel, and just the right amount of chile heat. A quick spicy mayo made with proper Japanese mayonnaise and more togarashi ties it all together with creamy, tangy richness. It's the kind of dinner that feels both adventurous and completely approachable—familiar enough for any burger night, but with those clean, focused Japanese flavors that make every bite interesting.
Total time
40 min
Prep: 25 min. Cook: 15 min.
Yield
4 servings
The ingredient quantities below are for this yield.
Method
How to cook it
Use the step navigator to move around, or stay in cook mode and work top to bottom.
- 1
Step 1 of 4
Pound and Season the Chicken
Place chicken thighs between plastic wrap and pound to an even 1/2-inch thickness. Season both sides with salt and 1 tablespoon shichimi togarashi, pressing the spice blend into the meat. Let stand at room temperature for 15 minutes while you set up your breading station.
- 2
Step 2 of 4
Bread the Cutlets
Set up three shallow dishes: flour, beaten eggs, and panko mixed with the remaining 1 tablespoon shichimi togarashi. Dredge each thigh in flour, then egg, then seasoned panko, pressing gently so the coating really sticks. You want complete coverage with no bare spots peeking through.
- 3
Step 3 of 4
Fry the Katsu
Heat oil in a large, heavy skillet or Dutch oven to 340°F. Fry chicken 2 pieces at a time for 3-4 minutes per side until deep golden brown and the internal temperature hits 165°F. The coating should sound properly crispy when you tap it with a fork.
- 4
Step 4 of 4
Make Mayo and Assemble
While chicken drains on paper towels, whisk together mayonnaise, rice vinegar, shichimi togarashi, and soy sauce. Toast bun halves cut-side down in a dry skillet until golden. Spread spicy mayo on both bun halves, add chicken, then pile on the shredded cabbage, cucumber slices, and scallions.
Troubleshooting
Tips that matter
- Make the spicy mayo up to 3 days ahead—the flavors get better as they meld together
- You can bread the chicken up to 4 hours ahead and keep it refrigerated on a wire rack until frying time
- Use a thermometer for both oil temperature and chicken doneness—this isn't the place for guesswork
Substitutions and variations
Storage and leftovers
Plan ahead and reheat well
Make ahead
The spicy mayo keeps refrigerated for up to a week and honestly gets better with time. You can bread the chicken up to 4 hours ahead—just refrigerate it uncovered so the coating stays crisp.
Storage
Leftover fried chicken will keep refrigerated for 2 days, though it loses some of that gorgeous crispness. Store the components separately rather than assembled burgers.
Reheat
Reheat leftover katsu in a 375°F oven for 8-10 minutes to bring back some of that crispness. Skip the microwave—it turns the coating disappointingly soggy.
At the table
Serving suggestions
- Serve alongside miso soup and some pickled vegetables for a full Japanese-inspired meal
- Add a side of sweet potato fries dusted with more shichimi togarashi
- Pair with cold Japanese beer or iced green tea to balance the richness
FAQ
Common questions
Can I bake these instead of frying?
Absolutely—bake at 425°F for 20-25 minutes, flipping once halfway through. Give them a spray of oil before baking for better browning, though the texture won't be quite as crispy as the fried version.
What if my shichimi togarashi is really spicy?
Start with half the amount, especially in the mayo. Different brands vary wildly in heat level, and you can always add more once you taste it.
Why use thighs instead of breasts?
Thighs stay much juicier during frying and have more flavor to stand up to all that coating and spice. The slightly higher fat content also helps the coating stick better.
Heat profile
Medium heat
The recipe is classified as medium. Use less chile if you prefer milder food.
Skill level
Intermediate
Check the method for steps that need to be prepared at the same time.
Total time
40 min
Prep: 25 min. Cook: 15 min.
Yield
4 servings
The ingredient quantities below are for this yield.
Cook this with
Three useful buys before you start
A sauce, a pantry ingredient, and a kitchen tool to consider for this dish.
Sauce
Los Calientes Rojo
Heatonist · Best for tacos
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
Get the sauce used herePantry
Kewpie Mayonnaise
Creamy upgrade
Spicy mayo, sandwiches, and bowl sauces. The easy way to make spicy mayo, egg sandwiches, yakisoba drizzles, and quick sauces taste richer and more intentional.
Grab the pantry stapleGear
Compact Rice Cooker
Meal-prep anchor
Bowls, fried rice, and weekly meal prep. A simple countertop win for rice bowls, congee, spicy fried rice, and the carb base that makes leftovers useful.
Use this toolPair this with
The right bottle for this recipe
These sauce picks are matched to the dish itself, not dropped in at random. Use them to finish, sharpen, or push the heat where it helps.
Los Calientes Rojo
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
Heatonist Los Calientes Rojo: flavor notes, heat level, and suggested food pairings.
Yellowbird Habanero
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
A bright, carrot-forward bottle with enough heat to stay lively and enough sweetness to stay versatile.
Shop the pantry
Pantry staples for this recipe
Creamy upgrade
$6-$12Kewpie Mayonnaise
Spicy mayo, sandwiches, and bowl sauces. The easy way to make spicy mayo, egg sandwiches, yakisoba drizzles, and quick sauces taste richer and more intentional.
Check price on AmazonClean chile hit
$7-$12Huy Fong Sambal Oelek
Fried rice, noodles, and spicy sauces. Straight chili paste for fried rice, noodle sauces, mayo mixes, and dishes that want heat without sweetness.
Check price on AmazonChar-ready marinade
$8-$14Nando's Medium Peri-Peri Sauce
Chicken, skewers, and grilled vegetables. The bottle to grab when chicken needs acid, garlic, and real heat before it hits the grill or broiler.
Check price on AmazonRecommended equipment
Cooking tools
Meal-prep anchor
$30-$60Compact Rice Cooker
Bowls, fried rice, and weekly meal prep. A simple countertop win for rice bowls, congee, spicy fried rice, and the carb base that makes leftovers useful.
Check price on AmazonKitchen staple
$25-$4512-Inch Cast Iron Skillet
Weeknight proteins and pan sauces. The sear-and-char pan for smash burgers, fajitas, cornbread, and anything that likes hard edges.
Check price on AmazonCook next
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