Panko Fried Chicken Breast with Korean 3 Spice + Sweet Thai and Sriracha Aioli Drizzle + Bee Pollen + Kimchi Pickles + Grilled Lime

Season the chicken breasts with salt, black pepper, and Korean 3 spice mix. Set aside.

Prepare the Chicken

In one bowl, place the all-purpose flour. In a second bowl, beat the eggs. In a third bowl, add the panko breadcrumbs.

Set Up Breading Station

Dredge each chicken breast in flour, dip in beaten eggs, and then coat evenly with panko breadcrumbs.

Bread the Chicken

Heat oil in a deep skillet over medium-high heat. Fry the chicken for about 4-5 minutes on each side or until golden brown and cooked through. Drain on paper towels.

Fry the Chicken

In a small bowl, combine mayonnaise, sweet Thai chili sauce, Sriracha, and lime juice. Mix until smooth.

Make the Aioli

Place the fried chicken on a plate, drizzle with the aioli, sprinkle with bee pollen, and serve with kimchi pickles and grilled lime wedges.

Plate the Dish

Chicken breast

Panko breadcrumbs

All-purpose flour

Eggs

Korean 3 spice mix (Gochugaru, garlic powder, ginger powder)

Salt

Black pepper

Mayonnaise

Sweet Thai chili sauce

Sriracha

Lime juice

Bee pollen

Kimchi pickles

Lime

GANGNAM FRIED CHICKEN

Make GANGNAM FRIED CHICKEN Recipe in just 45m. Panko Fried Chicken Breast with Korean 3 Spice + Sweet Thai and Sriracha Aioli Drizzle + Bee Pollen + Kimchi Pickles + Grilled Lime

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