Crispy Spicy Korean Chicken Katsu
A bold and crunchy Korean-style chicken katsu with a sweet, spicy glaze that is perfect for weeknight dinners or impressing guests.
Ingredients
For the chicken
- 2 pieces chicken breasts, sliced into thinner cutlets Thinner pieces cook quicker and provide a better crunchy-to-meat ratio.
- 1 teaspoon salt Basic but necessary to season the meat.
- 1 teaspoon black pepper Freshly ground if possible.
- 1 teaspoon garlic powder Adds extra savory depth.
- 1 cup all-purpose flour Dry base for dredging; can swap to rice flour for gluten-free.
- 2 pieces eggs, beaten Helps breading to stick.
- 1 cup panko breadcrumbs For a crunchy texture.
- 1 cup oil Use neutral, high smoke point oil like canola.
For the sauce
- 1/4 cup soy sauce Use tamari for gluten-free.
- 2 tablespoons rice vinegar Brightens the glaze.
- 2 tablespoons sugar For a glossy finish; can substitute with honey.
- 2 tablespoons honey Adds floral notes; adjust to taste.
- 2 tablespoons gochujang Spicy backbone of the dish.
- 2 cloves garlic, minced Fresh garlic preferred.
- 1 teaspoon grated ginger Adds warmth and lift.
Instructions
Preparation
- Set up your dredging station with three shallow bowls: one with seasoned flour, one with beaten eggs, and one with panko breadcrumbs.
- Pat the chicken dry with paper towels and slice into thinner cutlets.
- Season both sides of the chicken with salt and pepper.
- Dredge each cutlet in flour, shaking off excess, then dip in eggs, and press into panko breadcrumbs.
Cooking
- Heat oil in a skillet over medium-high heat until shimmering (about 350°F / 175°C).
- Fry the cutlets for 3-4 minutes per side until golden brown. Flip only once.
- Transfer the cooked cutlets to a wire rack to drain excess oil.
Making the Sauce
- In a small saucepan, whisk together soy sauce, rice vinegar, sugar, honey, gochujang, garlic, and ginger.
- Simmer on low for 2-3 minutes until the sauce thickens slightly.
Finishing Touches
- Brush or toss the fried cutlets with the glaze before serving.
- Slice and serve over rice or with pickled cucumbers and scallions.
Notes
Pat chicken dry for better breading. Keep oil temperature steady and consider using a thermometer. For meal prep, slice and store with sauce in separate containers for best results.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 3gSodium: 800mgFiber: 1gSugar: 5g
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