Crispy Spicy Korean Chicken Cutlet served with dipping sauce

Spicy Korean Chicken Cutlet

ByCasey Monroe

why make this recipe

Spicy Korean Chicken Cutlet is a delicious dish that combines the crispy texture of fried chicken with a flavorful and spicy sauce. It’s perfect for anyone who enjoys a kick of heat in their meals. This recipe is easy to make and can be served for lunch, dinner, or even as a snack. The combination of the spicy sauce and crunchy chicken will surely impress your family and friends.

how to make Spicy Korean Chicken Cutlet

Ingredients:

  • 2 large boneless, skinless chicken breasts (sliced in half lengthwise)
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 large eggs (beaten)
  • 2 cups panko breadcrumbs
  • Oil (for frying)
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon honey
  • 2 tablespoons gochujang (Korean chili paste)
  • 2 cloves garlic (minced)
  • 1 teaspoon ginger (grated)

Directions:

  1. Prepare the Chicken: Slice the chicken breasts into thin cutlets. Season both sides with garlic powder, salt, and black pepper.
  2. Set Up Breading Station: Prepare three bowls: fill the first bowl with the flour mixture, the second bowl with beaten eggs, and the third bowl with panko breadcrumbs.
  3. Bread the Chicken: Dredge each chicken cutlet in the flour, dip it into the eggs, then coat it with panko, pressing gently to stick.
  4. Fry the Chicken: Heat ½ inch of oil in a skillet over medium heat (about 350°F). Fry the chicken in batches for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.
  5. Make the Sauce: In a saucepan, combine soy sauce, rice vinegar, sugar, honey, gochujang, minced garlic, and grated ginger. Heat over medium heat, stirring until the sugar dissolves and the sauce thickens (about 3-4 minutes).
  6. Serve: Slice the fried chicken into strips. Drizzle with the sauce or serve it on the side.

Optional Garnishes

You can top the chicken with chopped green onions or sesame seeds for extra flavor and presentation.

how to serve Spicy Korean Chicken Cutlet

Spicy Korean Chicken Cutlet can be served on its own or with rice and vegetables for a complete meal. You can also enjoy it as a sandwich or in a wrap. The spicy sauce can be drizzled over the chicken or served on the side for dipping.

how to store Spicy Korean Chicken Cutlet

To store any leftovers, let the chicken cool completely, then place it in an airtight container in the fridge. It’s best consumed within 3 days. Reheat in the oven or skillet to retain the crispiness when you want to enjoy it again.

tips to make Spicy Korean Chicken Cutlet

  • Make sure your oil is hot enough before frying to ensure a crispy texture.
  • Don’t overcrowd the pan when frying; cook in batches to maintain the oil temperature.
  • Adjust the amount of gochujang in the sauce to match your spice preference.

variation

You can add vegetables such as bell peppers or onions to the frying pan when making the sauce for an added twist. These can be sautéed and served with the chicken.

FAQs

  1. Can I make this dish ahead of time?
    Yes, you can prepare the chicken and sauce in advance. Just store them separately in the fridge and fry the chicken just before serving.

  2. What if I don’t have panko breadcrumbs?
    You can use regular breadcrumbs, but panko gives a crunchier texture.

  3. Is there a substitute for gochujang?
    If you can’t find gochujang, you can use sriracha or another chili paste, but the flavor will be different.