Spicy Korean Chicken Katsu
A delightful dish that combines the crispiness of traditional chicken katsu with a spicy twist, served with a rich gochujang sauce.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs beaten
- 2 cups panko breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
For the Spicy Sauce
- 1/2 cup mayonnaise
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Instructions
Preparation
- Begin by pounding the chicken breasts to an even thickness to ensure they cook evenly.
- Season the chicken with salt and pepper to add flavor.
- Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each chicken breast in flour, dip it in the egg, and then coat it in panko, pressing to make sure it sticks.
Cooking
- Heat vegetable oil in a frying pan over medium-high heat.
- Fry the chicken for about 4-5 minutes on each side until it is golden brown and cooked all the way through.
Serving
- In a separate bowl, mix together the mayonnaise, gochujang, honey, soy sauce, and sesame oil to create the spicy katsu sauce.
- Serve the crispy chicken katsu with the spicy sauce drizzled on top.
Notes
For storing leftovers, cool to room temperature and place in an airtight container. Can be refrigerated for up to three days or frozen for up to three months. Monitor cooking time to avoid overcooking.