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
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Drain and Rest: Transfer fried chicken to a wire rack, allowing excess oil to drip and maintaining the crispy texture while preventing sogginess.
- 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.
- 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