Fiery Korean Chicken Katsu Recipe: Crunchy Delight with Kick

Sizzling and golden-brown, this spicy Korean chicken katsu brings a fiery twist to the classic comfort dish that’ll make your taste buds dance.

Crispy panko-coated chicken meets a bold, zesty sauce that packs a serious punch of flavor.

The perfect blend of crunch and heat elevates this recipe from ordinary to extraordinary.

Tender chicken breasts get a spicy makeover with a Korean-inspired coating that promises to tantalize your senses.

Each bite delivers a harmonious mix of textures and bold seasonings that’ll transport you straight to the streets of Seoul.

This recipe turns a traditional favorite into a mouthwatering sensation that’s sure to become a new weeknight staple.

Let’s find out this irresistible spicy chicken katsu and prepare for a culinary adventure that’ll leave you craving more.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Calories: 300 kcal

Servings: 7

Spicy Korean Chicken Katsu Ingredients List

• Chicken Breasts and Thighs: Tender, juicy meat that absorbs the bold spicy marinade perfectly, choose fresh cuts with minimal fat for best texture.

• Salsa Verde: Tangy green sauce that adds zesty brightness and complex depth to the chicken.
• Garlic, Jalapeno: Powerful aromatics that bring heat and intense punch to the dish, select firm jalapenos with vibrant green color.
• Cumin, Mexican Oregano, Onion Powder: Warm spice blend that creates authentic southwestern flavor profile, look for freshly ground spices for maximum taste.
• Honey: Optional sweet element that balances spicy notes and helps caramelize chicken surface.

• Scallions, Cilantro: Bright, herbaceous toppings that add fresh pop and visual appeal, choose crisp green herbs with no wilting.
• Kosher Salt, Black Pepper: Essential seasoning that enhances all other flavors, use freshly ground black pepper for robust taste.

• Rice, Tortillas: Hearty base that soaks up delicious sauce, select fluffy long-grain rice or soft corn tortillas.
• Greek Yogurt, Sour Cream, Queso Fresco: Cooling dairy elements that temper spiciness and add creamy texture.
• Avocado: Buttery, rich topping that provides smooth contrast to spicy chicken.
• Pepitas: Crunchy seed garnish that adds nutty dimension and textural interest.
• Lime Wedges: Citrusy accent that brightens entire dish with tangy squeeze.

Kitchen Tools to Make Korean Chicken Katsu at Home

• Cutting Board: Sturdy surface for preparing and pounding chicken.
• Plastic Wrap: Used to cover chicken while pounding to prevent splattering.
• Meat Mallet/Meat Tenderizer: Essential for flattening chicken to even ½-inch thickness.
• Instant Pot/Slow Cooker: Primary cooking appliance for tender, flavorful chicken.
• Measuring Spoons: Precise tool for measuring salt, pepper, and spices.
• Mixing Spoon/Spatula: Helps combine ingredients and stir chicken during cooking.
• Sharp Knife: Useful for chopping scallions and cilantro.

Step-by-Step Instructions for Spicy Chicken Katsu

• Chicken Preparation

Carefully slice chicken breasts into thin, even pieces ensuring uniform thickness for consistent cooking and crispy texture.

• Seasoning Magic

Create a flavorful coating by mixing traditional Korean spices like gochugaru, garlic powder, and ground black pepper to enhance the chicken’s taste profile.

• Breading Station

Set up a three-part breading process using panko breadcrumbs, beaten eggs, and seasoned flour to create a crunchy exterior that locks in moisture.

• Frying Technique

Heat vegetable oil in a deep skillet to the perfect temperature, carefully placing breaded chicken pieces to achieve a golden-brown, crispy finish.

• Sauce Creation

Whip up a zesty Korean-inspired sauce combining gochujang, soy sauce, honey, and rice vinegar for a perfect balance of sweet, spicy, and tangy flavors.

• Plating Perfection

Slice the crispy chicken katsu at an angle, drizzle with the prepared sauce, and garnish with fresh green onions and toasted sesame seeds for an authentic Korean restaurant-style presentation.

Helpful Tips and Spicy Twists for Korean Chicken Katsu

• Swap regular salsa verde with smoky roasted green salsa for an extra depth of flavor that'll make taste buds dance.
• Replace chicken breasts with thighs for a more tender, juicy texture that melts in your mouth with every bite.
• Reduce or increase jalapeño quantity based on personal heat tolerance – perfect for those who love mild or fiery dishes.
• This recipe freezes beautifully for up to 3 months, making it an excellent option for quick weeknight dinners or busy meal planning strategies.
• Transform this shredded chicken into tacos, burrito bowls, or top crispy nachos for a fun twist that keeps meals exciting and versatile.

Korean Chicken Katsu Serving Ideas to Try

• Fiesta Fusion Plating: Serve the spicy Korean chicken katsu over a bed of fluffy white rice, garnished with fresh chopped scallions and a sprinkle of sesame seeds for a vibrant, colorful presentation.
• Taco-Style Wrap Magic: Roll the shredded chicken into warm flour tortillas with crisp lettuce, diced tomatoes, and a drizzle of spicy mayo for a quick and delicious handheld meal that bursts with flavor.
• Salad Bowl Sensation: Create a protein-packed salad by tossing the chicken over mixed greens, adding crunchy cucumber slices, avocado chunks, and a zesty lime-cilantro dressing for a refreshing and light option.
• Loaded Nachos Delight: Spread the spicy chicken over crispy tortilla chips, top with melted cheese, jalapeños, and a dollop of sour cream for a crowd-pleasing appetizer or game-day treat that everyone will love.

How to Store and Reheat Korean Chicken Katsu Properly

• Smart Batch Cooking: Whip up double the recipe and store extra chicken in meal-prep containers for quick weeknight dinners or lunch options throughout the week.
• Freezer-Friendly Technique: Carefully pack cooled shredded chicken in airtight freezer bags, removing excess air to prevent freezer burn. These portions stay delicious for up to 3 months when sealed properly.
• Refrigeration Strategy: Store leftover chicken in sealed containers and consume within 3-4 days. Pro tip: Keep the sauce separate to maintain optimal texture and prevent soggy meat.
• Reheat with Care: Warm refrigerated chicken gently in microwave using 30-second intervals, stirring between each cycle. Add a splash of broth or water to restore moisture and prevent drying out during reheating.

Crispy Korean Chicken Katsu Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 28 reviews

• Total Time: 23 minutes
• Yield: 7 1x

Print Recipe

Pin Recipe

Description

Korean chicken katsu brings crispy, golden-brown perfection to homestyle comfort cuisine. Crunchy panko-coated chicken paired with tangy gochujang sauce delivers bold Korean flavors you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

• 2 lbs (907 g) chicken breasts and/or thighs, boneless skinless
• 2 tsp ground cumin
• 2 tsp dried Mexican oregano
• 1 tsp onion powder
• kosher salt
• black pepper
• 4 cloves garlic, chopped
• 1 jalapeno, stemmed, seeded and chopped
• 1 ¾ cups (414 ml) salsa verde, homemade or jarred
• 4 scallions, sliced
• 1 small bunch cilantro leaves and tender stems, finely chopped
• 1 tbsp (15 ml) honey (optional)
• rice or tortillas
• Greek yogurt
• sour cream or queso fresco
• diced avocado
• pepitas
• lime wedges

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare Chicken: Butterfly and flatten chicken breasts to a uniform 0.5-inch thickness using a meat mallet, then season comprehensively with salt and black pepper.
2. Create Breading Station: Arrange three shallow dishes with all-purpose flour, beaten eggs, and panko breadcrumbs mixed with Korean gochugaru pepper flakes for a multi-layered coating process.
3. Coat Chicken: Meticulously dredge each chicken piece through flour, egg wash, and seasoned breadcrumb mixture, ensuring complete and even coverage by gently pressing crumbs onto the surface.
4. Fry to Perfection: Heat vegetable oil to 350°F in a large skillet, carefully submerging breaded chicken and cooking 3-4 minutes per side until achieving a golden-brown exterior and reaching an internal temperature of 165°F.
5. Drain and Rest: Transfer fried chicken to a wire rack, allowing excess oil to drip and maintaining the crispy texture while preventing sogginess.
6. Craft Spicy Sauce: Whisk together gochujang, soy sauce, rice vinegar, honey, and minced garlic to create a vibrant, complex Korean-style sauce with layers of sweet, tangy, and spicy notes.
7. Plate and Serve: Slice chicken katsu diagonally, drizzle generously with prepared sauce, and garnish with green onions and toasted sesame seeds, accompanied by steamed rice for a complete culinary experience.

Notes

• Chicken Preparation Tip: Butterflying and flattening chicken ensures even cooking and tender meat, preventing dry or undercooked sections.
• Breading Technique: Press breadcrumbs firmly onto chicken to create a crispy, well-adhered coating that won’t fall off during frying.
• Oil Temperature Control: Maintain consistent 350°F heat to achieve golden-brown exterior without burning or making chicken greasy.
• Sauce Balance: Adjust gochujang and honey ratios to personalize spice level and sweetness according to your taste preferences.

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Category: Dinner, Lunch
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 7
• Calories: 300
• Sugar: 3 g
• Sodium: 450 mg
• Fat: 8 g
• Saturated Fat: 2 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 25 g
• Cholesterol: 70 mg