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–+ servings
Spicy Korean Chicken Katsu

Savory Spicy Korean Chicken Katsu That's Crispy and Quick

A quick and flavorful Spicy Korean Chicken Katsu recipe that perfectly balances crispiness and spice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pieces
Course: Chicken
Cuisine: Korean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken Breasts Fresh and high-quality
  • 1 cup All-Purpose Flour Seasoned with salt; use gluten-free for version
  • 2 large Eggs Beaten
  • 1 cup Panko Breadcrumbs Use gluten-free if needed
  • ½ cup Oil Vegetable or canola for frying
For the Sauce
  • ¼ cup Soy Sauce Tamari for gluten-free
  • 2 tablespoons Rice Vinegar Apple cider vinegar alternative
  • 2 tablespoons Sugar Substitute with chosen sweetener
  • 1 tablespoon Honey Agave syrup as replacement
  • 2 tablespoons Gochujang Adjust to spice tolerance
  • 2 cloves Garlic Minced
  • 1 tablespoon Ginger Grated
Optional Garnishes
  • 1 tablespoon Sesame Seeds For garnish
  • 2 tablespoons Sliced Green Onions For garnish

Equipment

  • Large skillet
  • Three bowls for dredging
  • small saucepan

Method
 

Chicken Preparation
  1. Slice each chicken breast in half horizontally and pat dry with paper towels. Season the all-purpose flour with garlic powder, salt, and black pepper.
  2. Set up your dredging station with seasoned flour, beaten eggs, and panko breadcrumbs.
Bread Chicken
  1. Coat each chicken piece in seasoned flour, dip into beaten eggs, and then press into panko breadcrumbs to ensure even coating.
Fry Chicken
  1. Heat about ½ inch of oil in a large skillet to around 350°F (175°C). Fry breaded chicken pieces for 4–5 minutes on each side.
  2. Remove the chicken and place on paper towels to drain excess oil.
Make Sauce
  1. In a small saucepan, combine soy sauce, rice vinegar, sugar, honey, gochujang, minced garlic, and grated ginger. Simmer for 3–5 minutes until thickened.
Serve
  1. Arrange the chicken on a serving platter, drizzle sauce over it, and garnish with sesame seeds or green onions.

Nutrition

Serving: 1pieceCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 5gVitamin A: 150IUVitamin C: 3mgCalcium: 20mgIron: 2mg

Notes

Ensure chicken is dry before coating for extra crispiness. Fry in batches to maintain oil temperature.

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