Korean Chicken Katsu Recipe
Make Korean Chicken Katsu Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken Preparation
Breading
Frying
Sauce
Garnish
Method
Chicken Preparation
- 1
Prepare the Chicken
Begin by placing the chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to an even thickness, about 1/2 inch thick. Season both sides with salt and black pepper.
- 2
Prepare the Egg
In a shallow bowl, beat the egg until well mixed. This will be used for the egg wash.
Breading
- 3
Set up Breading Station
In two separate shallow dishes, place the all-purpose flour in one and the panko breadcrumbs in the other. Dip each chicken breast first into the flour, shaking off the excess, then into the beaten egg, and finally into the panko breadcrumbs, pressing down to ensure the breadcrumbs stick well.
Frying
- 4
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until shimmering. You can test if the oil is ready by dropping a small piece of bread into it; if it sizzles, the oil is hot enough.
- 5
Fry the Chicken
Carefully place the breaded chicken breasts into the hot oil. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- 6
Sauce
- 7
Make the Sauce
In a small saucepan, combine soy sauce, brown sugar, gochujang, and sesame oil. Heat over medium heat until the sugar dissolves and the sauce is slightly thickened, about 3-4 minutes. Stir occasionally.
Garnish
- 8
Prepare the Garnish
Finely chop the green onions and set aside. Once the chicken is done frying, sprinkle with sesame seeds and the chopped green onions for garnish.
