Chili Crisp Mayo Sandwich

Name: Chili Crisp Mayo Sandwich
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 sandwiches
Cuisine: American
Ingredients: 2 chicken breasts; 1/2 cup panko; 1 egg; 1/4 cup mayonnaise; 2 tbsp chili crisp; 4 brioche buns; Dill pickles; 1 cup shredded cabbage; 1 tbsp rice vinegar; 1 tsp sesame oil

The internet’s favorite sandwich: crispy chicken, chili crisp mayo, pickles, slaw. Spicy, crunchy, addictive. Ready in 15 minutes. Get the recipe.

The sandwich that broke the internet. Chili crisp mayo sandwich takes crispy fried chicken and adds the spicy, crunchy kick of chili crisp. Juicy chicken + creamy-spicy mayo + tangy pickles + crunchy slaw = one of the best sandwiches in 15 minutes.

Why You’ll Love This Chili Crisp Mayo Sandwich

15 minutes — faster than drive-through.
Chili crisp mayo — spicy, crunchy, addictive.
Perfect texture — crispy chicken, soft bun, crunchy slaw, tangy pickles.
Pantry-friendly — most ingredients are staples.

Ingredients

2 chicken breasts (1 lb), halved into 4 thin cutlets
1/2 cup panko breadcrumbs
1 egg, beaten
Salt and pepper
Oil for pan-frying
1/4 cup mayonnaise
2 tbsp chili crisp (Lao Gan Ma)
4 brioche buns or potato rolls
Dill pickle slices
1 cup shredded cabbage
1 tbsp rice vinegar
1 tsp sesame oil

Equipment

Large skillet
3 shallow bowls
Tongs
Small bowl

How to Make Chili Crisp Mayo Sandwich

Step 1 — Chili crisp mayo (2 min)

Mix mayo + chili crisp. Start with 2 tbsp, taste, add more for heat.

Step 2 — Prep chicken (3 min)

Slice chicken into thin 1/2-inch cutlets. Season. Bread: egg dip, then panko coat.

Step 3 — Fry (8 min)

Heat 1/4 inch oil to 350°F. Fry cutlets 3-4 min per side until golden and 165°F internal. Salt while hot.

Step 4 — Slaw (2 min)

Toss cabbage with rice vinegar, sesame oil, pinch of salt.

Step 5 — Assemble (2 min)

Toast buns. Spread chili crisp mayo both sides. Chicken + pickles + slaw. Serve immediately.

Pro Tips

Thin cutlets. Faster cooking, better bun ratio.
Panko stays crispier than regular breadcrumbs.
Oil at 350°F — not too cool (greasy), not too hot (burns).
Make extra mayo! Keeps 1 week in fridge. Great on everything.

Variations

Air fryer: Spray cutlets with oil, 400°F for 8-10 min, flip halfway.
Vegetarian: Eggplant or tofu instead of chicken.
Extra crunch: Crushed peanuts or fried shallots on top.

Storage

Chili crisp mayo: 1 week fridge. Fry chicken fresh for best texture.

What to Serve

Chili Crisp Fried Rice, Brown Butter Cookies.

Nutrition

580 calories, 35g protein, 42g carbs, 30g fat.

One bite and you’ll get why this went viral. The mayo alone is worth making.