Spicy Korean Chicken Katsu
Spicy Korean Chicken Katsu is a crispy breaded chicken cutlet topped with a bold and flavorful spicy sauce inspired by Korean flavors. The chicken is coated in panko breadcrumbs, fried until golden and crunchy, and finished with a spicy gochujang-based glaze. Spicy Korean chicken katsu combines the crunchy texture of Japanese katsu with the vibrant heat of Korean cuisine.
Origin of Spicy Korean Chicken Katsu
Chicken katsu originated in Japan as a breaded and fried cutlet dish similar to tonkatsu. Over time, chefs began adding Korean-inspired sauces using ingredients like gochujang to create fusion dishes such as spicy Korean chicken katsu, blending Japanese cooking techniques with Korean flavors.
Why It’s Loved
This spicy Korean chicken katsu recipe is loved for its perfect balance of crispy texture and spicy, savory sauce. The crunchy panko crust pairs beautifully with the sweet and spicy glaze, making it a satisfying meal.
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Spicy Korean Chicken Katsu
2
servings20
minutes20
minutes480
kcalIngredients
For the Chicken
2 boneless chicken breasts
½ cup all-purpose flour
2 eggs, beaten
1 cup panko breadcrumbs
Salt and pepper to taste
Oil for frying
For the Spicy Sauce
2 tbsp gochujang (Korean chili paste)
1 tbsp soy sauce
1 tbsp honey
1 tsp sesame oil
1 clove garlic, minced
For Garnish
Sesame seeds
Chopped green onions
Directions
- Season chicken breasts with salt and pepper.
- Coat each piece in flour, then dip into beaten eggs.
- Press into panko breadcrumbs until fully coated.
- Heat oil in a pan and fry chicken until golden and crispy (about 4–5 minutes per side).
- Remove and drain excess oil on paper towels.
- In a small pan, combine gochujang, soy sauce, honey, sesame oil, and garlic.
- Cook for 2–3 minutes until slightly thickened.
- Slice the chicken katsu and drizzle with spicy sauce.
- Garnish with sesame seeds and green onions.
- Serve hot with rice or salad.
Notes
- Serving Suggestion: Serve with steamed rice and shredded cabbage.
- Tip: Use panko breadcrumbs for the crispiest texture.
- Storage: Refrigerate leftovers for up to 2 days.
