Cocktail Recipes, Spirits, and Local Bars

Spicy Chicken Katsu Sandwiches

Spicy Chicken Katsu Sandwiches

These sandwiches combine the shattering panko crispiness of katsu-style cutlets and the fiery heat found in Nashville-style hot chicken with some cooling shredded lettuce to put out the fire.

Ingredients

  • ¼ cup chopped bread-and-butter pickles
  • 2 Tbsp. plus ¼ cup hot sauce, such as Crystal
  • 1 tsp. kosher salt, plus more
  • 2 cups panko (Japanese breadcrumbs)
  • 4 skinless, boneless chicken thighs, lightly pounded to ½" thick
  • ¼ cup (or more) extra-virgin olive oil
  • Shredded iceberg lettuce (for serving)

Recipe Preparation

  • Combine mayonnaise, pickles, and 2 Tbsp. hot sauce in a small bowl. Season with salt; set aside.

  • Combine flour, cayenne, garlic powder, and remaining 1 tsp. salt in a medium bowl. Whisk egg and remaining ¼ cup hot sauce in another medium bowl. Place panko on a large plate. Working one at a time, dip chicken into flour dredge, turning to coat. Shake off any excess. Dip into egg mixture until coated, shaking off excess. Dredge in panko, turning to coat. Transfer to a large plate or a small rimmed baking sheet.

  • Heat oil in a large skillet over medium-high until shimmering. Working in 2 batches, cook chicken, reducing heat to medium if it’s browning too quickly, until golden and very crisp on both sides, about 3 minutes per side. Transfer to a wire rack.

  • Spread reserved spicy mayo on one side of each slice of bread. Top with chicken and shredded lettuce, then close up sandwiches.

Reviews SectionAmazing flavor. Made this a few weeks ago,Such a big hit the family requested this tonight. Thanks Chris!AnonymousWorcester,ma07/23/20I made this with chicken, obviously amazing. I used the crunchy bits of Romain and it was worth it. Well done Chris. However I made the sauce for my burgers with pepper jack cheese- also amazing!Incredible. 10/10. Will be making again in the future. Made it exactly how is, except for I substituted the sauce for a mayo, ketchup, sriracha sauce. New favorite chicken recipe for sure!AnonymousChicago, IL05/31/20Made this with college age grandson, his recipe find:) We both thought it was amazing, even with the absurd amount of heat! It just works, the iceberg lettuce, the creamy sauce and white bread. Made exactly as written and wouldn't change anything. Thanks for another great recipe and video.LschmidtSt. Paul, Mn05/07/20These were an ABSOLUTE DREAM. I can't remember the last time I bought iceberg lettuce but it's such a balancing factor for the heat, as is the milk bread. In Love.Jenna VarmegaWA&WV05/04/20Quite pleased. My wife is not as picante tolerant as I am, and she didn't think it was too hot. A success. An addition to my dinner rotation.bdwootCoastal Oregon05/03/20Just made these sandwiches tonight, however the only substitute I made was using pork instead of chicken. It’s just what I had one hand but HOLY. CRAP. I do not regret the sub at all. This recipe has the perfect amount of spice. The sauce is awesome. The combination of soft and crunchy textures is great. Will absolutely make again, and will try chicken next time. Definitely recommend trying this out with pork.BrittanyBeshelPhiladelphia04/28/20Greetings from Osaka! This is so so good! For me it was just the right level of hot and yes, the milk bread is perfect for this. Loved it!adamleclairOsaka, Japan04/23/20Ended up using Sweet Hawaiian Dinner Rolls and only 2 Tbsp. of cayenne pepper. Big mistake on the cayenne -- these absolutely could have been hotter!! It was so fun to make a bunch of little sliders with the dinner rolls. I love this recipe and I can't wait to make again, but this time I will TURN UP THE HEAT!!maybekaraSan Francisco04/19/20Frying stuff is always a pain but this sandwich was an absolute banger. Chicken was crunch and delicious and the sauce compliments beautifully. Would 100% make again. *chefs kiss*AnonymousFort Worth, Texas04/17/20This. Recipe. Slaps. It was so so so so great, a huge hit for my whole family. I used Cholula for hot sauce and Duke's for mayo. There's not much milk bread in my part of the south, but potato rolls made a fine stand in. I'd echo what some other reviewers said about the flour dredge: the proportion was right but there was truly a lot of leftover dredge to the point where it felt almost wasteful. I'll probably reduce the flour/cayenne mixture by 1/3 to 1/2 next time. But all things considered, this recipe really works. It's a very fool-proof recipe for someone like me who is new to frying.AnonymousRaleigh, NC04/16/20This is so delicious but it is SPICY. Also, I used chicken breasts not thighs, banana peppers not pickles, and sriracha in place of hot sauce. Used what I had lol.AnonymousMichigan04/05/20Chris Morocco never fails me, this was amazing. I used Cholula for the hot sauce, and brioche instead of milk bread. 10/10 would recommend.AnonymousIthaca, NY03/29/20This is one of my favorite, go-to weeknight dinner recipes. Fantastically crunchy, spicy, moist, and just delicious! I sub the sauce with simple sriracha mayo just to make it easier (and cuz I hate pickles).Perfectly crunchy spicy chicken sando!! Super easy!AnonymousHouston TX03/18/203 T of cayenne pepper added to 1/2 c flour, seems a lot , is that a typo ??This is the best sandwich I've ever had!Sergey ZMoscow, Russia03/15/20This was an easy and fantastic mid-week family dinner. For the sauce, I traded out the mayo for a mashed avocado (my son, generally a great eater, absolutely loathes mayo and can detect it from a mile away). I also added a bit more cayenne to the sauce to add heat without thinning it out any more. Everyone thought it was delicious.I made a double batch of the thighs because, well, they're crispy chicken thighs. The cooking method was super easy. Again, I'd prefer a bit more heat, but we're capsaicin addicts in this house.I normally kinda hate iceberg lettuce, but Chris was spot on that it was the exact amount of crunch this sandwich needed.For bread, I used a loaf of the freakin' delicious Martin's potato bread right off the supermarket shelf. Super soft, just a bit sweet, and the absorbancy needed to handle a generous amount of the sauce.This is such a winner that I ran to the store this evening and bought extra ingredients to make it again so we'd have them for our Covid-19 hunkerin' down supplies.GunxCookGardiner, NY03/11/20SO GOOD! Crispy, spicy without being too spicy, and delicious. I used Hawaiian bread and the sweetness balanced the sandwich out perfectly.Very good! Substituted brioche for the milk bread, used less flour and more cayenne in the dredge, and more Crystal in the wash, used dill pickles (homemade using the BA recipe a week before) both in the remoulade and as a topping which added a nice dill flavor element.so delicious! I made it for my family and they loved it! We love heat and I think next time I will add more.AnonymousRiverside, CA01/20/20This was good! One tweak that I am SO glad I made was making a better sauce. I used kewpie mayo and sriracha with the pickles and it was so much better, sweeter, and complimented the spicy katsu really well. The mayo/crystal mixture just had a weird bitter salty taste that I just couldn't get myself to put in the sandwich. I also lightly toasted the bread on each side with a thin layer of mayo (protip) to avoid any smushy bread while holding the sandwich together and it turned out AMAZING!AnonymousIrvine, CA01/16/20Made, last night. Good recipe, but couples notes for those new to frying crispy stuff like i am.Firsty, make sure you REALLY pound down the chicken. It should be thin and even. This is the only way to make sure it cooks even.3 tbsp of cayenne seems like a lot, but really isn't when mixed with all that flour. Speaking of, you could probably get away with halving everything in the flour mixture. I ended up with a ton leftover.imo, the three minutes per side seems like it should be a minimum. Don't be afraid to let the chicken fry as long as it needs to get golden and crispy. An under-fried piece is not satisfying.Also, olive oil is a pain to fry with and I don't think it really adds anything flavorwise, so go ahead and use a neutral oil instead.Made this for a New Year's party, huge hit with the whole crowd! Just cut the chicken in half and served on Hawaiian Rolls. Huge Hit!AnonymousTennessee01/01/20

Japanese Fried Chicken: Spicy Chicken Katsu Recipe

Have you ever tried Japanese style fried chicken? If you haven’t yet, you should definitely try this spicy chicken katsu sandwich. It is so delicious, crispy, juicy, and easy. This sandwich will satisfy your craving.

Chicken katsu is actually a chicken fillet that rubbed with egg, flour, and Japanese breadcrumbs that is called ‘Panko’. After that, it is deep-fried until it turns golden brown. Panko is an important detail to pay attention to. Simply put, panko refers to Japanese style breadcrumbs that are lighter and crispier.

The other Japanese term we need to know is tonkatsu sauce. It is basically the name of Japanese sauce, they call it ‘so-su’.

If you want to learn more about chicken katsu, panko, and tonkatsu check out this page.

Now, after learning some Japanese, we can jump to the recipe and cook an awesome spicy chicken katsu with the help of the smallest wireless meat thermometer, Mini by TMS.

The main reason we use Mini by TMS is that it is deep-fryer safe that the other meat thermometers don’t have this crucial feature. As of now, Mini by TMS is not in the market yet but is available on INDIEGOGO for pre-order.

For this kind of recipe, you can also use The MeatStick - the TRUE wireless meat thermometer since it is deep-fryer safe too. If you want to find out other different features that The MeatStick has but the others don’t have, you can take a look at this meat thermometer comparison article.


Spicy Chicken Katsu

Hello Lovelies! I’m finally feeling a little more like myself this week. Maybe it’s all this wonderful sunshine. That means I’m actually cooking again.

Last night, we made Spicy Chicken Katsu with brown rice and steamed broccoli for dinner. It was super yummy. The truck is in the breading.

It’s a 3 step process to get it right. First you coat the chicken in flour with cayenne and garlic powder. Then it gets dipped in egg and hot sauce. Finally, you coat the chicken with panko before pan frying it.

The girls were happy to help with the prep work.

The chicken fries for 3-5 minutes on each side, until it turns this beautiful brown color and the chicken is cooked through.

Spicy Chicken Katsu

  • 7 boneless chicken thighs, fat trimmed and pounded to 1/2″ thickness
  • 1 cup all-purpose flour
  • 4 TBSP cayenne pepper
  • 3 tsp garlic powder
  • 2 large eggs
  • 2 TBSP hot sauce We use Frank’s Red Hot
  • 3 cups panko
  • 1/4 cup olive oil
  1. In a shallow bowl combine the flour, cayenne and garlic powder. Set aside.
  2. In a second shallow bowl, whisk together the eggs and hot sauce.
  3. In a third shallow bowl or plate, pour the panko bread crumbs.
  4. Dredge each chicken thigh in the flour. Then dip it into the egg mixture. Finally coat the chicken with panko. Place the prepped chicken onto a baking sheet covered with wax paper.
  5. Heat 1/4 cup oil over medium heat in a cast iron until bubbly.
  6. Place half of the chicken into the skillet and cook 3-5 minutes on each side, or until golden brown.
  7. Repeat steps 5 and 6 with remaining oil.

These are also great for making chicken sandwiches. That’s how I usually serve them, but I really wanted rice last night, and I don’t like serving 2 carbs with any meal. Rice is a weird craving, right?


Air Fryer Chicken Katsu Sandwiches

Thanks to my mom’s addiction to buying cooking equipment, our kitchen is now endowed with a brand new air fryer. Armed with freshly baked milk bread, I decided it was an opportune time to try out Bon Appetit’s recipe for spicy chicken katsu sandwiches like the BA trash stan I am.

Along with that, I also wanted to try making a more classic Japanese version with tonkatsu sauce, so I found a delicious sauce recipe (roasted garlic tonkatsu sauce?!) on Just One Cookbook’s blog. I paired it with regular mild chicken katsu cutlets instead of Bon Appetit’s spicy ones.

Pstt by the way *shameless plug* if you want to see the process, scroll and watch my highlight @pokethedough

I followed every step of BA’s recipe, except the classic oil fry. I put two thighs at a time in the air fryer. I set the temperature to 375F and the time to 10 minutes. After the 10 minutes, I opened the air fryer and flipped the cutlets. Then, I set the temperature to 400F and cooked it for another 5 minutes. No oil needed. Air fryers are flippin’ amazing. The cutlets won’t ever brown as well as an oil fry, but they’re just as crispy! YRMV, but it’s easy to stop the air fryer and check your progress. Don’t look for an all-over browning, instead check the texture of the breading. The finished result should be slightly browned, but very crispy.

Click the links below for the bread, chicken, and sauce recipes!


How to put together Vietnamese chicken sandwiches (banh mi):

Once the chicken is cooked, and the veggies are pickled, this process goes by super quickly.

  1. Toast the baguettes if you’d like. If they’re fresh from the store, you can skip this too if you don’t want the bread to be crisp. I lean towards a softer bread I prefer it that way.
  2. Spread a thin layer of mayo on the bread. Top with sliced chicken. Follow that up with cucumbers, then the pickled vegetables, cilantro, and sliced of jalapeño.
  3. Top with the other sides of the bread and serve!

If you’re trying to make this recipe on a weeknight, I suggest letting the pickled veggies and the chicken hang out in the fridge from the night before. That way, it takes about 20 minutes to whip all of this up the next day.

If you like your Vietnamese Chicken Sandwiches spicy, feel free to drizzle on a little sriracha for even more heat. I love the spice level and borderline obsessed with the flavor of freshly sliced jalapeños, so I skipped the sriracha all together.

One bite of this chicken banh mi and I’m floating on up to heaven. You get a little heat from the jalepeños, a slight earthiness from the cilantro, savory chicken, soft bread, and creamy mayo.

I could eat this Vietnamese sandwich for breakfast. Lunch. And dinner. Every day of my life for the next ten years and still not get tired of it.

*Original recipe posted July 2015, updated with new pictures and text May 2020.


I am a food blog

Shatteringly crispy panko crusted katsu-style chicken cutlets with kewpie mayo and karashi mustard between two slices of fluffy white Japanese milk bread.

I feel like almost every part of the world has some sort of deep-fried cutlet: thin, sometimes lightly pounded meat coated in breadcrumbs and deep fried. Done right, they’re something that brings me deep joy. I love the crispy crunch and the juice – so satisfying.

I love all kinds of cutlets, but one of the ones I hold near and dear to my heart is the Japanese version: katsu. If I see a katsu sando, or cutlet sandwich in Japan, it’s almost a compulsion: I must eat it. It’s a good thing (or maybe a bad thing) that they sell them almost everywhere. You can find katsu sando in high end tonkatsu shops, at the corner convenience store, at the grocery store, basically everywhere food is sold.

I love katsu sandos so much that of course I make them at home. They’re quick and easy and oh so satisfying. What’s not to love about a crispy deep fried piece of meat sandwiched between two fluffy pieces of white bread, with the crusts cut off?


Popeyes Chicken Sandwich Recipe

When you make this Popeyes Spicy Chicken Sandwich Recipe, you will be instantly teleported to Popeyes, but wont have to be confronted with long lines or sold out signs!

You eat plenty of chicken sandwiches in your life. However this one is the one that stops you in your thoughts and stays in your mind long once you ate it. It’s wonderful. It’s good. It makes me really happy and this version is simply as wonderful if not better than the original.

Popeyes Spicy Chicken Sandwich Recipe Notes

A thermometer is very important so you’ll monitor and regulate the oil temperature as you go.

Keep a spider – skimmer to skim out all the fallen breading so it doesn’t burns in your grease.

It is ideal to marinate the chicken a minimum of the night before, however the complete 24 hours is really ideal.

About the spices – the higher quality, the better this dish will be.

I really like Penzey’s spices and that i am setting out to buy those slowly once my cheaper versions run out. They aren’t even costlier, they’re simply less accessible as they aren’t at grocery stores.

How to make Popeyes Spicy Chicken Sandwich Recipe (Copycat)

Pin the image below if you like this Copycat Popees Chicken Sandwich recipe!

  • Marinate the chicken 4-24 hours before serving.
  • Add the buttermilk and all marinade ingredients in a medium size bowl and mix well.
  • Put the pounded chicken breasts into the marinade, make sure it’s absolutely submerged. Tightly cover and refrigerate.
  • Prepare the spicy mayonnaise by mixing all the ingredients in a smaller bowl mayo, paprika , hot sauce, Cajun, cayenne and garlic powder.
  • Cover and put aside in the fridge to allow time for the flavors to meld along nicely.

Breading & Frying Popeyes Spicy Chicken Sandwich:

  • Heat oil to 350 degrees using a heavy duty pot.
  • Prepare a landing destination for the finished chicken, while the oil is heating.
  • In this case i use a baking sheet lined in paper bags or couple of layers of paper towels.
  • Using a medium size bowl, prepare the dry flour mixture by combining all the breading ingredients.
  • Take out the chicken marinade from fridge, scoop 1/3 cup of the liquid marinade and add it into the flour mixture.
  • Use a fork to mix the liquid marinade into the flour mixture.
  • Take the chicken from the marinade, one at a time and dry pat excess moisture with paper towels before placing in the flour mixture.
  • Coat chicken completely with flour mixture, adding additional marinade liquid as needed.
  • Place the chicken into the frying oil, for about 4-6 minutes.
  • Take away the chicken and place onto lined baking sheet.
  • Let the chicken rest for a couple of moments, then return to the fry oil for an additional minute or two.

For the buns:

  • Heat the pan to medium heat.
  • When it’s hot enough, add the butter and place either side of the buns face down into the buttered surface.
  • Toast till edges of the buns are nicely butter crisp.

Assemble the Poeyes Chicken sandwich:

  • Add spicy mayo to each side of the buns, and do it generously.
  • Add 4-5 pickle slices to bottom bun, add chicken breast and place the top bun.

Ingredients

Chicken Marinade

  • 2 pounded chicken breasts, and cut in half to sandwich size
  • 1 cup of buttermilk
  • 1 teaspoon of cayenne, paprika, sea salt, pepper
  • Tablespoon of Louisiana hot sauce

Chicken Breading and Frying

  • Vegetable oil
  • 1.5 cups of flour, all purpose
  • 3/4 cup of corn starch
  • 1.5 tablespoons of paprika, garlic powder, onion powder, Cajun seasoning and cayenne pepper.
  • 2 teaspoons of sea salt
  • 2 teaspoons of ground pepper

Spicy Mayo and Assembly

  • 3/4 cup of mayonnaise
  • 2 tablespoons of Louisiana hot sauce
  • 2 teaspoons of paprika
  • 2 teaspoons of Cajun seasoning
  • 1 teaspoon of cayenne pepper
  • 1/2 tsp of garlic powder
  • 2 tablespoons of butter
  • 4 buns, Brioche
  • Kosher dill pickle slices

Let us know what you think of this Crispy, spicy and tangy copycat version of the famous Popeyes Chicken Sandwich Recipe!

If you’ve liked this recipe, be sure to check this Chick-fil-a Chicken minis copycat recipe.


Find the Perfect Fried Chicken Sandwich To-Go at These Boston Spots

Fried chicken sandwiches are having a moment, and we are here for it. We’re constantly craving the deliciously fried and flaky versions from the Boston restaurants below—which run the gamut from deli counters to Southern restaurants to a Japanese izakaya. And the good news is they’re all available via takeout or delivery, so you can dive into a crispy fried bird from the comfort of your couch.

Bisq’s fluffy fried chicken, which is flavored with a touch of spicy chili salt, has earned a cult following. Both the original restaurant location near Inman Square and the stall at Time Out Market serve it in sandwich form. The Fried Chicken Sandwich at the restaurant (available for takeout or delivery via DoorDash) includes kimchi and kewpie mayo. The Time Out version opts for buttermilk ranch and bread and butter pickles order yours via the Time Out Market website. Both come on a soft, squishy potato bun.

Shy Bird

Rotisserie chicken might be the star of Shy Bird’s show, but don’t sleep on the Ranch Fried Chicken sandwich. It packs fried, flaky poultry between two soft buns along with hot peppers, cheddar, and an addictive house-made pecorino ranch sauce. Pro tip: ask for extra sauce on the side to use as a dip for the accompanying fries. Order online for takeout or delivery with a $45 minimum (for orders under $45, you can order delivery through Caviar).

Vincent's Corner Grocery

The fried chicken sandwich served at Vincent’s Corner Grocery is simple but satisfying: a generously sized hunk of meat on A&J King Artisan Bakers brioche, plus iceberg lettuce, pickles, and mayo. To round it out into a full meal, add a bag of Zapp’s Potato Chips or go all out with the legendary Poutine. Vincent’s is open for takeout and delivery place your order online.

State Park

North Carolina-inspired quasi-dive bar State Park serves two fried chicken sandwiches: the Hot Chicken Sandwich and a Japanese-inspired Chicken Katsu Sandwich. Both are made with panko-fried chicken breasts and come on a roll. The former is kicked up with Nashville hot paste, blue cheese, and pickles, while the latter features mayo, katsu sauce, shaved cabbage, and pickled shiitake mushrooms. Order online for takeout or delivery via DoorDash.

Cutty's

Cutty’s elevates sandwich-making to a high art, and any of its creations are well worth the carbs. But its crowning achievement might just be the fried chicken sandwich, which is only served on select “Super Cluckin’ Sundays” and must be ordered ahead of time online for in-person pickup. The offerings typically alternate between two versions of the too-big-for-its-bun sandwich: the BBQ Ranch and the OG Honey Mustard. Both are served on buttered sesame rolls with shredded lettuce and shaved sweet onion.

Hojoko

You don’t earn a name like Ms. Clucks Deluxe Chicken Sando for nothing. To make this stunner, Hojoko brines chicken thighs in soy, ginger juice, and garlic before dredging them in sweet potato starch. After frying, the thighs are dunked into Hojoko’s take on a Nashville-style hot sauce: a chili oil made with chicken schmaltz, cayenne powder, black pepper, and Korean and Japanese chili powders. Finally, the fried bird is placed on a toasted, buttered sesame seed bun with homemade nori buttermilk ranch, heirloom tomato, lettuce, house-made dashi pickles, and crispy bacon. Deluxe, indeed. Order your takeout or delivery online.

Highland Fried

To get the full Highland Fried experience between two buns, look to the Fried Chicken Sandwich. This portable delight includes a fried chicken thigh, shredded lettuce, pickles, spicy-yet-creamy chili ranch sauce, and your choice of side. (Personally, we have a hard time resisting the just-like-mom-made-it Mac & Cheese.) Order yours for takeout or delivery online.

Highland Kitchen

For more fried chicken sandwich action, look to Highland Fried’s sister restaurant Highland Kitchen, which has temporarily transitioned to Highland Chicken. As the name implies, they’re serving fried chicken to-go and by delivery, including a Fried Chicken Sandwich made with a pickle-brined breast, lettuce, sliced pickles, and your choice of seven sauces including Spicy Buffalo, Sriracha Mayo, and Pineapple Sweet n Sour. If you’re feeling a bit more adventurous, Highland Chicken is also serving a Korean Style Fried Chicken Sandwich with gochujang, kimchi, and kewpie mayo, as well as a Spicy Fried Chicken Sandwich that’s been dipped in buttermilk and dredged with Cajun spices.

Sweet Cheeks Q

Tiffani Faison’s Fenway barbecue joint Sweet Cheeks Q has a reputation for going gloriously over-the-top, and its Fried Chicken Sandwich is no exception. This beauty is available mild or “hawt,” and accompanied by smoked jalapeño cream cheese, pickles, and your choice of any one side “scoop.” If you’ve decided to brave the “hawt” route, we recommend either Mac n’ Cheese or Buttermilk Biscuit Stuffing to cut the heat. Call the restaurant at 617.266.1300 to order.


15 Burgers to Drool Over For 4th Of July And Beyond

Starting your own business can feel isolating without a network of women to bounce off ideas, ask questions, and cheer you on along the way. Enter Selfmade, Brit + Co's 10-week highly-interactive virtual course that brings together top female entrepreneurs to teach you how to build a new business — from business plan to promotion — or grow your existing one.

The best part? Selfmade now provides one-on-one mentoring with successful entrepreneurs who've been where you are right now and who care about making a difference for women in business. They include business owners, founders, VCs, and subject-matter experts in industries such as finance, advertising, marketing, licensing, fashion, and media.

Our summer mentorship program will feature a host of new mentors we're excited to connect you with, including:

Linda Xu, Entrepreneur and E-Commerce Expert

Linda is the co-founder and chief growth officer at Cart.com, a Series-A e-commerce technology platform that partners with brands to help them grow. Linda served as head of growth at Sitari Ventures where she oversaw strategy and operations. She has acquired and advised tech and consumer companies as a private equity investor at global firms including The Riverside Company and Lazard. Additionally, Linda spent a brief stint on the team launching Uber Freight. She loves all things food and plants.

Stephanie Cartin, Social Media Expert + Entrepreneur

An entrepreneur at heart, Stephanie walked away from her corporate career in 2012 to follow her passion to launch Socialfly, a leading social-first digital and influencer marketing agency based in New York City. Socialfly has since blossomed to over 30 full-time employees and has been named to Inc. 5000's fastest growing private companies two years in a row. The agency has worked with over 200 well-known brands including Girl Scouts, WeTV, Conair, Nest Fragrances, 20th Century Fox and Univision. Stephanie is the co-host of the Entreprenista Podcast and co-author of Like, Love, Follow: The Entreprenista's Guide to Using Social Media To Grow Your Business. She is also a recent recipient of the SmartCEO Brava award, which recognizes the top female CEOs in New York and a Stevie Award for Women Run Workplace of the Year.

Kristina Ross, Content Creator + Social Media Whiz

Kristina Makes #Content is a social media ✨funtrepreneur✨, creative strategist, and public speaker for all things Internet related. Four years as a magazine editor and producer/copywriter in the world of advertising (Mercedes, Cancer Research, French Kiss Records), Kristina packed her bags and decided to go remote with social media as she saw a booming industry. Since then, she built @thefabstory from 10k to 1m followers in just 18 months and now specializes in creative strategies behind social media advertising and user acquisition. Her campaigns have levelled apps from the top 50 into #1 in their app store categories overnight. Kristina's work and experiences have been featured in Forbes, Thrive Global and has given several talks at Harvard Business School on the big bad world of #content.

A.V. Perkins, Selfmade Alum and Creator of AVdoeswhat

A.V. is a DIY expert and creator of Avdoeswhat.com. What began as a traditional Do-It-Yourself blog has grown into a lifestyle platform that includes crafts, upcycled furniture and pop culture. As a digital host for HGTV Handmade, along with appearances in Bustle, The Pioneer Woman, and BuzzFeed, A.V. is determined to help thrifty millennials realize "Life is better when you Do-It-Yourself!" A.V. is also the co-creator of University of Dope, an exciting thought-provoking card game that celebrates Hip Hop culture.The first of its kind.

David Mesfin, Creative Director + Brand Expert

David is a multi-disciplinary designer and creative director with award-winning integrated campaign background, including the Super Bowl, FIFA, NFL, and global launch campaign. He has created global partnerships to increase brand awareness through traditional, digital, social, and experimental marketing campaigns, collaborating with C-suite leaders from Genesis, Hyundai, Honda, Sony, Adidas, Oakley, Toyota, Neutrogena, Land more to communicate their company's vision through creative and marketing. He has earned awards from Cannes, One Show, Clio, Webby, EFFIE, Communication Arts, Google Creative Sandbox, OC and LA ADDY, DIGIDAY, TED | Ads Worth Spreading, American Advertising Federation, FWA, The A-List Hollywood Awards, IAB Mixx, and Graphis.

Jasmine Plouffe, Brand Strategist

Jasmin is a brand strategist/graphic designer who helps female entrepreneurs attract their dream customers by sharing their story and taking their branding and graphic design to a whole new level.

Plus, our Selfmade Alum will be there to guide you along the way! Go from feeling alone to feeling deeply connected to a community of like-minded women. Our professional business and career coaches will encourage you to take the next step toward your biz goals via weekly Accountability Pods. Students will have access to a wide community of like-minded entrepreneurs, including experts, founders, future business partners, freelancers, and more.

This summer, Selfmade coaches include Niki Shamdasani, co-founder and CEO of Sani, a South Asian-inspired fashion brand Emily Merrell, founder and chief networking officer of female-focused networking organization Six Degrees Society Dr. Annie Vovan, whose career spans the corporate world, non-profit space, and service-based and e-commerce businesses and Cachet Prescott, a business mindset coach and strategist.

Ready to take your business idea to the next level? Enroll in Selfmade Summer session today!


Spicy Chicken Katsu Sandwiches - Recipes

By Meera Nagarajan // September 25, 2020

Sando Shack, a new food truck specializing in Japanese-style sandwiches, opened on Friday, Sept. 25. The food truck focuses on a selection of katsu sandwiches, which is a protein cutlet (meat, fish or tofu) breaded in panko and deep-fried, served with tonkatsu sauce – a tangy, sweet and savory sauce – on white bread.

Co-owners Amy Guo and Daniel Jensen moved from Seattle two months ago to open Hello Poke, a concept inside City Foundry STL, which has postponed opening due to the pandemic, and the husband-and-wife duo found a lot of free time on their hands.

“I don’t think [City Foundry] is going to open if it’s not safe, so now that we don’t have much going on, our friend has a food truck and we thought, ‘Let’s use it,’” Guo said.

The menu will rotate between five different sandwiches. The katsu chicken sando on white bread features a boneless chicken thigh fried to a bronzed, crispy coating on the outside, topped with Bull-Dog brand tonkatsu sauce and coleslaw made with red and green cabbage, cilantro, Kewpie mayo and rice wine vinegar. The sweet and spicy katsu chicken sando is similar but with a kicked-up sauce from the addition of sambal and gochujang for more zip.

The katsu burger has a boost of flavor from a combination of ground beef with a soy- and rice wine vinegar-based marinade. It's breaded, fried and served with a house-made black garlic aioli, along with katsu sauce and coleslaw on a brioche bun.

Vegetarians can have their fun too with the multilayered egg salad sando, which combines two layers of egg salad with a soft-boiled egg in between two slices of white bread. The miso tofu sando – featuring fried tofu, with a sweet and savory miso sauce, avocado on white bread – will also be on rotation. The potato salad made with Yukon Gold potatoes, edamame, Kewpie mayonnaise and karashi, a Japanese mustard, is also vegetarian.

“We wanted to try something different from poke. Japanese sandwiches are popular now in Seattle, and we thought people here would like it,” Guo said.

Guo plans for the truck to operate on Fridays and Saturdays at various locations, along with Sundays at The District at Chesterfield Valley. Look for schedule and menu updates on Facebook and Instagram.


Watch the video: How to Make Spicy Chicken Katsu Sandwich (December 2021).