A delicious and spicy twist on the classic chicken katsu, featuring crispy breaded chicken cutlets served with a flavorful spicy sauce.
Author:Sabrina Hermes
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Frying
Cuisine:Korean
Diet:Gluten Free
Ingredients
Scale
1 pound boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs
2 cups panko breadcrumbs
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper (adjust to taste)
1/2 cup vegetable oil (for frying)
1/4 cup mayonnaise (for the sauce)
2 tablespoons gochujang (Korean chili paste)
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
Instructions
Slice the chicken breasts in half horizontally to create thinner cutlets. Place them between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.
In a shallow bowl, combine flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
In another bowl, beat the eggs.
In a third bowl, place the panko breadcrumbs.
Dredge each chicken cutlet first in the flour mixture, shaking off excess, then dip in the beaten eggs, and finally coat with panko breadcrumbs, pressing gently to adhere.
In a large skillet, heat the vegetable oil over medium heat. Once hot, add the breaded chicken cutlets in batches, cooking for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
In a small bowl, whisk together mayonnaise, gochujang, honey, rice vinegar, and sesame oil to make the spicy sauce.
Serve the chicken katsu hot, drizzled with the spicy sauce.
Notes
For a crispier texture, consider double-breading the chicken by repeating the egg and panko steps.
You can also bake the chicken at 400°F for 20-25 minutes for a healthier option.
Serve with steamed rice and a side of pickled vegetables for a complete meal.