Go Back
+ servings
How to Make Spicy Korean Chicken Katsu – Step-by-Step Instructions

How to Make Spicy Korean Chicken Katsu – Irresistibly Crispy!

Learn how to make Spicy Korean Chicken Katsu with this step-by-step guide for a crispy, flavorful dish.
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 450

Ingredients
  

For the Chicken
  • 2 pieces boneless, skinless chicken breasts Slice in half lengthwise
  • 1 cup all-purpose flour Swap for gluten-free flour if needed
  • 1 teaspoon garlic powder
  • 1 teaspoon salt Adjust to fit dietary restrictions
  • 1 teaspoon black pepper Adjust for spice preference
  • 2 large eggs Can replace with flax egg for vegan option
  • 2 cups panko breadcrumbs Can use regular breadcrumbs if needed
For the Sauce
  • 1 cup soy sauce Opt for low-sodium for healthier choice
  • 2 tablespoons rice vinegar Apple cider vinegar works as a substitution
  • 2 tablespoons sugar Consider honey or agave for natural sweetness
  • 2 tablespoons honey Can be replaced with maple syrup for vegan option
  • 2 tablespoons gochujang Adjust to preference for spiciness
  • 2 cloves minced garlic Feel free to add more for stronger flavor
  • 1 teaspoon ginger Grated fresh ginger is ideal

Equipment

  • large skillet
  • shallow bowls
  • small saucepan
  • cooking thermometer

Method
 

Steps
  1. Prepare Chicken: Set up three shallow bowls with flour mixture, beaten eggs, and panko breadcrumbs. Coat chicken in flour, dip in egg, then press into panko.
  2. Fry the Chicken: Heat oil in skillet to 350°F. Fry chicken pieces for 3-4 minutes per side until golden brown and cooked through.
  3. Prepare the Sauce: Combine all sauce ingredients in a saucepan over medium heat. Stir until sugar dissolves and sauce thickens, about 5-7 minutes.
  4. Serve: Remove chicken from oil, letting it rest on paper towels. Drizzle sauce over chicken and garnish as desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 2mg

Notes

Ensure even slicing for uniform cooking. Panko breadcrumbs create the best texture. Use a thermometer to ensure chicken is safe to eat. Reheat leftovers in an air fryer for best results.

Tried this recipe?

Let us know how it was!