Description
Spicy Korean Chicken Katsu is a crispy, golden-fried chicken cutlet served with a flavorful and spicy gochujang-based sauce. This popular Korean-inspired dish combines crunchy panko breading with a tangy, sweet, and spicy glaze, perfect as a satisfying main course for lunch or dinner.
Ingredients
Scale
For the Chicken:
- 2 large boneless, skinless chicken breasts (sliced in half lengthwise)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs (beaten)
- 2 cups panko breadcrumbs
- Oil (for frying, about ½ inch depth)
For the Spicy Korean Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons sugar
- 1 tablespoon honey
- 2 tablespoons gochujang (Korean chili paste)
- 2 cloves garlic (minced)
- 1 teaspoon ginger (grated)
Optional Garnishes:
- Sesame seeds
- Chopped green onions
Instructions
- Prepare the Chicken: Slice the chicken breasts into thin cutlets by halving them lengthwise. Season both sides evenly with garlic powder, salt, and black pepper to enhance the flavor.
- Set Up Breading Station: Arrange three bowls for the breading process: Bowl 1 with the flour mixture; Bowl 2 with beaten eggs; Bowl 3 with panko breadcrumbs for optimal coating.
- Bread the Chicken: Coat each chicken piece by first dredging in the flour mixture, then dipping into the beaten eggs, and finally coating thoroughly with panko breadcrumbs, pressing gently to ensure crumbs adhere well.
- Fry the Chicken: Heat about ½ inch of oil in a skillet over medium heat, keeping it around 350°F. Fry the chicken cutlets in batches for 3-4 minutes per side until they turn golden brown and are cooked through. Drain excess oil by placing them on paper towels.
- Make the Sauce: In a saucepan, combine soy sauce, rice vinegar, sugar, honey, gochujang, minced garlic, and grated ginger. Heat over medium heat while stirring continuously until the sugar dissolves and the sauce thickens slightly, about 3-4 minutes.
- Serve: Slice the fried chicken into strips and drizzle generously with the spicy Korean sauce or serve the sauce on the side for dipping.
- Garnish: Optionally, sprinkle toasted sesame seeds and chopped green onions on top for added texture and flavor.
Notes
- For extra crispiness, double coat the chicken by repeating the egg and panko steps.
- Adjust the amount of gochujang based on your preferred spice level.
- Use a thermometer to maintain oil temperature for perfectly fried cutlets without being greasy.
- Serve immediately to enjoy the crispy texture before it softens.
- This dish pairs well with steamed rice and pickled vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving (1 chicken breast cutlet with sauce)
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
Keywords: Korean chicken katsu, spicy chicken cutlets, gochujang chicken, crispy chicken recipe, Korean fried chicken, panko chicken
