Description
Crispy, golden chicken cutlets coated in panko and topped with a bold gochujang-based sauce. This Spicy Korean Chicken Katsu blends Japanese katsu crunch with Korean heat for a fiery, comforting meal.
Ingredients
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2 large boneless, skinless chicken breasts (sliced in half lengthwise for 4 cutlets)
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1 cup all-purpose flour
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2 large eggs, beaten
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2 cups panko breadcrumbs
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1 teaspoon garlic powder
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1 teaspoon salt
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½ teaspoon black pepper
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Neutral frying oil (about 1 cup for shallow frying)
Spicy Korean Sauce:
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3 tablespoons gochujang (Korean chili paste)
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2 tablespoons soy sauce
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2 tablespoons rice vinegar
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1 tablespoon honey or sugar
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2 teaspoons sesame oil
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2 garlic cloves, minced
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1 teaspoon grated fresh ginger
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Optional: ½ teaspoon chili flakes or gochugaru
Garnish:
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Sliced scallions
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Toasted sesame seeds
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Shredded cabbage or steamed white rice
Instructions
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Pound chicken breasts to even thickness, season lightly with salt and pepper.
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Coat each cutlet in flour, dip in beaten egg, then press into panko breadcrumbs.
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Heat neutral oil in a skillet to 350°F. Fry chicken cutlets 3–4 minutes per side until golden brown. Place on wire rack to drain.
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In a small pan, combine gochujang, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger. Simmer 2–3 minutes until slightly thickened.
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Slice katsu into strips. Drizzle or brush sauce over chicken, or serve on the side. Garnish with scallions, sesame seeds, and shredded cabbage or rice.
Notes
For extra crispiness, double-dip in egg and panko.
Use chicken thighs for juicier meat.
Air fryer option: 380°F for 12–15 minutes, flipping halfway.
Sauce can be made up to 3 days ahead.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying (with option for Air Frying/Baking)
- Cuisine: Korean-Japanese Fusion
Nutrition
- Serving Size: 1 cutlet with sauce (approx. 1/4 recipe)
- Calories: ~520
- Sugar: 9 g
- Sodium: 920 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 135 mg