Introduction: A Fusion of Crunch and Heat
Imagine biting into a perfectly crispy, golden-fried chicken cutlet, coated in a rich, spicy Korean sauce—each bite delivering a satisfying crunch followed by a fiery yet flavorful kick. If you’re a fan of bold flavors and love a good crunch, Spicy Korean Chicken Katsu is your next must-try dish.
In this recipe, we take the classic Japanese Chicken Katsu and give it a Korean-inspired twist using ingredients like gochujang and gochugaru to bring heat and umami depth. Whether you’re new to Korean cuisine or looking to level up your homemade fried chicken game, this dish is guaranteed to impress.
What is Spicy Korean Chicken Katsu?
A Fusion of Two Iconic Dishes
- Chicken Katsu originates from Japan and features breaded, deep-fried chicken served with a savory sauce.
- Korean influence brings bold, spicy, and umami flavors to this dish, making it an irresistible fusion of East Asian cuisine.
- The result? A dish that is crispy, spicy, and packed with flavor, perfect for spice lovers and comfort food enthusiasts alike.
Why You’ll Love It
- Incredibly crispy thanks to panko breadcrumbs.
- Bold, spicy Korean sauce takes it to the next level.
- Easy to make with simple ingredients you may already have.
- Customizable spice levels to suit your preference.
Ingredients for Spicy Korean Chicken Katsu
Main Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken breasts | 2 large | Boneless, skinless |
| Salt & Pepper | To taste | For seasoning |
| Flour | 1/2 cup | For dredging |
| Eggs | 2 | Beaten |
| Panko Breadcrumbs | 1 cup | For extra crunch |
| Oil | For frying | Vegetable or canola |
Spicy Korean Sauce
| Ingredient | Quantity | Notes |
| Gochujang (Korean chili paste) | 2 tbsp | Adds deep heat |
| Gochugaru (Korean chili flakes) | 1 tsp | Adjust for spice preference |
| Soy sauce | 2 tbsp | For umami flavor |
| Honey | 1 tbsp | Balances heat with sweetness |
| Garlic | 2 cloves | Minced |
| Rice vinegar | 1 tbsp | Adds tanginess |
| Sesame oil | 1 tsp | For nutty aroma |
Step-by-Step Cooking Instructions
1. Preparing the Chicken
- Pound chicken breasts to 1/2-inch thickness for even cooking.
- Season both sides with salt and pepper.
2. Breading the Chicken
- Dredge each piece in flour, shaking off excess.
- Dip into beaten eggs.
- Coat generously with panko breadcrumbs for extra crunch.
3. Frying to Perfection
- Heat oil in a pan to 350°F (175°C).
- Fry chicken 4-5 minutes per side until golden brown.
- Remove and drain on paper towels.
4. Making the Spicy Korean Sauce
- In a saucepan, combine gochujang, soy sauce, honey, garlic, and vinegar.
- Simmer for 2-3 minutes until slightly thickened.
- Stir in sesame oil for a rich, nutty finish.
5. Assembling & Serving
- Option 1: Drizzle sauce over crispy chicken.
- Option 2: Toss chicken in sauce for full coating.
- Garnish with sesame seeds and chopped scallions.
- Serve with steamed rice or shredded cabbage.
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