Name: Crispy Chicken Cutlet Sandwich
Yield: Makes 4
Ingredients: 4 skinless, boneless chicken thighs (about 4 oz. each, 1 lb. total); 4 Tbsp. seasoned rice vinegar, divided; 2 Tbsp. soy sauce, divided; Kosher salt; Freshly ground black pepper; Neutral oil, such as vegetable or peanut (for frying; 4–6 cups); ½ cup mayonnaise; 2 Tbsp. Sriracha; 4 soft seeded hamburger buns; ¼ small head green cabbage; 2 scallions; ⅓ cup cornstarch

Photo by Chelsie Craig

Our incredibly simple method for breading chicken thighs (no brine! no seasoned flour! no dipping!) is based on karaage, a type of Japanese fried chicken. Using a high-sided vessel like a Dutch oven for frying—instead of a shallow skillet—helps to cut down on any obnoxious splatter.