Description
Korean chicken katsu blends crispy panko-crusted chicken with fiery gochujang sauce, delivering a perfect fusion of Japanese and Korean flavor profiles. Crunchy exterior and bold spices make this dish an irresistible culinary adventure you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 2 pounds (907 grams) boneless skinless chicken breasts and/or thighs
Spices and Seasonings:
- 2 teaspoons ground cumin
- 2 teaspoons dried Mexican oregano
- 1 teaspoon onion powder
- Kosher salt
- Black pepper
- 4 cloves garlic, chopped
- 1 jalapeno, stemmed, seeded and chopped
Additional Ingredients:
- 1 ¾ cups (414 milliliters) homemade or jarred salsa verde
- 4 scallions, sliced
- 1 small bunch cilantro leaves and tender stems, finely chopped
- 1 tablespoon (15 milliliters) honey (Optional)
For Serving:
- Rice or tortillas
- Greek yogurt
- Sour cream or queso fresco
- Diced avocado
- Pepitas
- Lime wedges
Instructions
- Carefully butterfly chicken breasts on a cutting board, covering them with plastic wrap, and gently flatten to create an uniform 0.5-inch (1.27-centimeter) thickness using a meat mallet.
- Generously season chicken with salt and black pepper, ensuring even coverage across the entire surface.
- Prepare a breading station with three shallow dishes: one with all-purpose flour, another with beaten eggs, and the third with panko breadcrumbs mixed with Korean gochugaru pepper flakes.
- Dredge each chicken piece first in flour, shaking off excess, then dip into beaten eggs, and finally coat thoroughly with seasoned breadcrumb mixture, pressing gently to help crumbs adhere.
- Heat vegetable oil in a large skillet to 350°F (175°C), maintaining a consistent temperature for even frying.
- Carefully place breaded chicken into hot oil, cooking for 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- Remove chicken and drain excess oil on a wire rack or paper towel-lined plate to maintain crispiness.
- While chicken rests, prepare a spicy Korean-style sauce by whisking together gochujang, soy sauce, rice vinegar, honey, and minced garlic in a small bowl.
- Slice chicken katsu into diagonal strips and drizzle generously with prepared spicy sauce.
- Garnish with thinly sliced green onions and toasted sesame seeds before serving immediately with steamed rice.
Notes
- Perfectly tenderize chicken breasts by pounding them to an even ½-inch thickness, ensuring uniform cooking and maximum flavor absorption.
- Create a vibrant spice blend featuring salsa verde, garlic, jalapeno, cumin, oregano, and onion powder to infuse intense Korean-inspired flavor profiles.
- Utilize Instant Pot or slow cooker methods to achieve incredibly moist and flavorful shredded chicken with minimal hands-on preparation time.
- Enhance the final dish by incorporating fresh scallions and cilantro, which add brightness and complexity to the rich, spicy meat.
- Finish with a touch of honey for balanced sweetness, transforming the chicken into a versatile filling for tacos, bowls, or sandwiches.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg