Name: Spicy Korean Chicken Katsu Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean
Ingredients: 1/4 cup soy sauce; 1 tablespoon rice vinegar (can substitute with white vinegar, though rice vinegar is preferred); 1/8 cup plus 1 tablespoon sugar; 1/8 cup honey; 1/8 cup gochujang (Korean hot sauce); 2 cloves garlic, finely minced; 1 teaspoon fresh ginger, minced (can substitute with dried ginger); 2 chicken breasts, sliced in half horizontally (to make 4-5 thinner pieces); 1 cup all-purpose flour; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/8 teaspoon black pepper (a pinch); 2 eggs, beaten; 1 cup golden breadcrumbs or Japanese panko; 1/4 to 1/2 cup oil (for frying, amount depends on pan size)

Ingredients

Spicy Red Korean Sauce:

1/4 cup soy sauce
1 tablespoon rice vinegar (substitute with white vinegar if needed, but rice vinegar is best)
1/8 cup plus 1 tablespoon sugar
1/8 cup honey
1/8 cup gochujang (Korean hot sauce)
2 cloves garlic, finely minced
1 teaspoon fresh ginger, minced (substitute with dried ginger if needed)

Chicken Katsu:

2 chicken breasts, sliced in half horizontally (for 4-5 thinner pieces)
1 cup flour
1 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon black pepper (a pinch)
2 eggs
1 cup golden breadcrumbs or Japanese panko
1/4 to 1/2 cup oil, for frying

Instructions

Step 1: Make the Spicy Red Korean Sauce by adding all sauce ingredients into a medium frying pan. Ensure the garlic and ginger are finely minced. Place over medium-high heat and bring to a boil, which should take about a minute. Reduce heat slightly and simmer for one minute until the sauce thickens slightly. Remove from heat and set aside.

Step 2: Prepare the chicken by slicing each breast horizontally in half to about 1/2 inch thickness. If desired, place a piece of wax paper over the chicken and gently pound to even thickness.

Step 3: Arrange three plates: one with flour seasoned with garlic powder, salt, and black pepper; one with whisked eggs; and one with panko or breadcrumbs.

Step 4: Coat each chicken piece first in the seasoned flour, then dip into the egg, and finally coat evenly with breadcrumbs. Place coated chicken pieces on a separate plate.

Step 5: Heat oil in a frying pan over medium heat—use 1/4 to 1/2 cup depending on pan size. When hot, fry the chicken pieces until golden on one side, then flip and cook the other side until golden and cooked through.

Step 6: Transfer fried chicken to a paper towel-lined plate to drain excess oil. Warm the sauce before serving.

Step 7: Serve the chicken over rice, dipping each piece in the warm sauce to coat fully. Slice the cutlets diagonally into thin strips, keeping their shape, and arrange over the rice.

Step 8: Garnish with black or white sesame seeds and sliced green onions if desired. Enjoy your Spicy Korean Chicken Katsu!

Tips & Variations

For extra tenderness, marinate chicken in a little soy sauce and garlic before breading.

Substitute panko with regular breadcrumbs if needed, but panko provides a lighter, crispier texture.

Adjust gochujang quantity to control the heat level of the sauce.

Serve with steamed vegetables or kimchi for a complete Korean-inspired meal.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs can be used for a juicier result, but you may need to adjust cooking time slightly to ensure they cook through.

What if I don’t have gochujang?

You can substitute with a mix of chili paste and a bit of miso or soy sauce, but gochujang provides a unique sweetness and depth that’s hard to replicate exactly.