Gochujang chicken katsu
Japanese-style crispy chicken cutlets with a sweet, tangy Korean gochujang sauce. Shallow-fry in a pan and drizzle the sauce just before eating.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
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Substitute available
If Panko breadcrumbs is unavailable
- Use instead
- Coarse dry breadcrumbs
- Substitute quantity
- 1 small paper cupReference quantity: 40 g
Use instead of panko, with the same flour and egg coating. The crust will be finer and less airy.
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Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Pat the chicken dry; do not rinse it. Flatten each breast between sheets of food-safe wrap to 1 cm thick. Sprinkle with the salt. Put flour, beaten egg and panko in separate dishes. Coat each cutlet in flour, then egg, then panko, pressing gently; discard coating touched by raw chicken.
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Step 2
In a small saucepan, stir together the gochujang, ketchup, sugar, vinegar and 2 tablespoons water. Simmer over low heat for 1–2 minutes, stirring until smooth, then remove from the heat.
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Step 3
Heat the 8 tablespoons oil in a wide frying pan over medium heat. A few breadcrumbs should sizzle gently. Add the chicken carefully and cook 4–5 minutes per side, turning once. Reduce the heat if the crumbs darken too quickly. The thickest part must reach 74°C; extend cooking if necessary.
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Step 4
Transfer the cooked cutlets to a clean rack and rest for 3 minutes. On a clean board, slice into strips. Spoon the warm sauce over them just before serving, or serve it alongside so the crust stays crisp.
Finished dish
2 servings. Paper cup = 180 ml; tablespoon = 15 ml; small teaspoon = 5 ml. Wheat, egg and soy. Use separate utensils for raw and cooked chicken. Refrigerate within 2 hours; use within 24 hours and reheat once to 74°C.
Enjoy every bite
How to enjoy it
Keep the sauce separate until eating. Use a food thermometer to check the center rather than relying on the golden crust.
