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
2 large boneless, skinless chicken breasts (sliced in half lengthwise for 4 cutlets)
1 cup all-purpose flour
2 large eggs, beaten
2 cups panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
Neutral frying oil (about 1 cup for shallow frying)
Spicy Korean Sauce:
3 tablespoons gochujang (Korean chili paste)
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon honey or sugar
2 teaspoons sesame oil
2 garlic cloves, minced
1 teaspoon grated fresh ginger
Optional: ½ teaspoon chili flakes or gochugaru
Garnish:
Sliced scallions
Toasted sesame seeds
Shredded cabbage or steamed white rice
Instructions
Pound chicken breasts to even thickness, season lightly with salt and pepper.
Coat each cutlet in flour, dip in beaten egg, then press into panko breadcrumbs.
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.
In a small pan, combine gochujang, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger. Simmer 2–3 minutes until slightly thickened.
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