Description
This Spicy Korean Chicken Katsu recipe combines crispy, golden-fried chicken cutlets with a flavorful and tangy spicy red Korean sauce made from gochujang, soy sauce, honey, and garlic. Perfectly breaded and lightly fried, this dish offers a delightful fusion of textures and bold flavors, served best over steamed rice and garnished with sesame seeds and green onions.
Ingredients
Scale
Spicy Red Korean Sauce
- 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)
Chicken Katsu
- 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)
Instructions
- Prepare the Spicy Red Korean Sauce: In a medium frying pan, combine soy sauce, rice vinegar, sugar, honey, gochujang, finely minced garlic, and minced ginger. Place over medium-high heat and bring to a boil, which should take about one minute. Lower the heat to maintain a gentle boil and cook the sauce for an additional one minute until it thickens slightly. Remove from heat and set aside.
- Slice and Prepare the Chicken: Slice the chicken breasts horizontally into pieces about 1/2 inch thick. If desired, place a piece of wax paper over each piece and gently pound with a mallet to ensure uniform thickness for even cooking.
- Set Up Breading Stations: On three separate plates, prepare the breading stations: on the first plate, mix flour with garlic powder, salt, and black pepper; on the second, beat the eggs; and on the third, place the golden breadcrumbs or panko.
- Bread the Chicken: Dip each chicken piece first into the seasoned flour, ensuring full coating, then into the beaten eggs, and finally coat thoroughly with the breadcrumbs. Place the breaded chicken pieces on a separate plate ready for frying.
- Fry the Chicken: Heat 1/4 to 1/2 cup oil in a frying pan over medium heat – enough for a light fry rather than deep frying. Once the oil is hot, fry the chicken cutlets until golden brown on one side. Flip and fry the second side until equally golden and cooked through. Transfer the fried chicken onto paper towels to absorb excess oil.
- Serve the Chicken: Arrange cooked rice on a serving plate. Reheat the spicy Korean sauce briefly, then dip each chicken cutlet into the sauce to coat completely. Transfer the chicken to a cutting board adjacent to the pan to prevent sauce dripping. Slice each cutlet diagonally into thin strips while maintaining shape. Using the knife, lift the sliced chicken and place it neatly on top of the rice.
- Garnish and Enjoy: Sprinkle the dish with black or white sesame seeds and sliced green onions as desired. Serve immediately and enjoy the perfect balance of spicy, sweet, and crunchy textures.
Notes
- For a larger quantity of chicken, double the sauce ingredients accordingly.
- If fresh ginger is unavailable, dried ginger can be used as an alternative.
- Using rice vinegar is preferred over white vinegar for a more authentic flavor, but white vinegar works if necessary.
- Make sure the chicken pieces are not too thin to avoid overcooking, nor too thick to cook evenly.
- A light frying method is recommended rather than deep frying to maintain a crisp texture without excess oil.
- Optional garnishes such as sesame seeds and green onions enhance both flavor and presentation.
- Serve with steamed rice to balance the spicy and savory elements of the dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Keywords: Korean chicken katsu, spicy chicken cutlet, gochujang chicken, breaded chicken, Korean fried chicken, homemade katsu sauce, crispy chicken recipe
