Spicy Korean Chicken Katsu
A quick and comforting dish featuring juicy chicken breasts coated in a blend of spicy gochujang and crispy panko breadcrumbs, perfect for weeknight dinners.
Ingredients
Chicken Preparation
- 4 pieces Chicken Breasts, skinless and boneless Can substitute with chicken thighs for more flavor.
- 3 tablespoons Gochujang Substitute with sriracha for a milder flavor.
- 2 tablespoons Soy Sauce Use tamari for gluten-free option.
- 1 tablespoon Honey Maple syrup can be used as a substitute.
- 3 cloves Garlic, minced Adds irresistible aroma.
Breading and Cooking
- 1 cup Panko Breadcrumbs For extra crunch; regular breadcrumbs can be used but texture will vary.
- 2 large Eggs, beaten Helps the breadcrumbs adhere.
- 1 cup Flour For dredging before frying.
- Vegetable Oil to taste for frying Canola or sunflower oil recommended.
- to taste Sesame Seeds Optional, for garnish.
Instructions
Marination
- In a bowl, mix gochujang, soy sauce, honey, minced garlic, and a splash of water. Toss in the chicken breasts and let them marinate for about 15 minutes.
Preparation of Dredging Stations
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Breading
- Dredge each marinated chicken breast in flour, dip it in the egg, and coat it in panko breadcrumbs.
Frying
- Heat vegetable oil in a large skillet over medium-high heat.
- Fry the chicken pieces for about 4-5 minutes on each side until golden brown and cooked through.
Draining and Serving
- Drain the fried chicken on paper towel-lined plates to absorb excess oil.
- Slice into strips, sprinkle with sesame seeds, and serve.
Notes
Store uneaten chicken in an airtight container in the fridge for up to 3 days. For longer storage, wrap in foil and freeze.