Spicy Korean Chicken Katsu Recipe

Spicy Korean Chicken Katsu Recipe:

Spicy Korean Chicken Katsu Recipe taken to the extreme! The craziest red hot Korean spicy sauce is brushed on top of our favorite Hawaiian style crispy fried chicken.

Chicken Katsu is a traditional Japanese dish made of fried chicken and Tonkatsu, a thick, salty, sweet sauce. 

This is how I first had katsu—a plate lunch-style in Hawaii, with a few scoops of white rice.We really, really, really love fried chicken, so it was obvious that as a recipe developer I would have to give this chicken a new twist so we wouldn’t be eating the same thing every week! As it stands, I believe I have 13 packs of chicken in my freezer.

Although this food is delicious, it is surprisingly easy to prepare. You can purchase a jar of gochujang at your neighborhood Asian market—the best place in the world—or online for the time being. I will post my homemade gochujang recipe here on the blog in the upcoming weeks.

Ingredients:

 For Spicy Red Korean Sauce:

• 1/4 cup soy sauce

• 1 TBSP rice vinegar substitute 

• 1/8 cup plus 1 TBS sugar

• 1/8 cup honey

• 1/8 cup gochujang

• 2 cloves finely minced garlic

• 1 tsp fresh ginger

For makingChicken Katsu:

• 2 chicken breasts, sliced in half horizontally

• 1 cup flour

• 1 tsp garlic powder

• 1/2 tsp salt

• 1/8 tsp black pepper

• 2 eggs

• 1 cup golden breadcrumbs 

• 1/2 cup oil, for fryinga

Instructions:

Korean Red Spicy Sauce:

1. Add all sauce ingredients to a medium frying pan. Make sure to mince the garlic and ginger to a very fine powder.

2. Bring to a boil in a container over medium-high heat. Reduce the heat a little and cook the sauce at a low boil for a minute; it will thicken just a little.

3. Withdraw from the heat and leave aside.

Katsu chicken:

1. The chicken breasts should be thinly sliced, about 1/2 inch thick. They shouldn’t be too thin (which is why I don’t use pre-sliced chicken), but if they are too thick, they won’t fry properly. Optional: Lay a piece of wax paper over the chicken slices and use a mallet to pound them to an even thickness.

2. 3 plates should be set out.

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1. Put the flour in a bowl and season it with salt, black pepper, and garlic powder. Combine by blending.

2. Crack the eggs and whisk them in the second.

3. 3.Spread the panko/breadcrumbs in the third.

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4. As you coat it entirely, dip each piece of chicken into the flour. Next, dunk it in the egg, and finally, in the breadcrumbs. Put each plate’s worth of coated chicken separately.

5. Heat up 1/2 cup of oil in a frying pan, depending on the size of the pan. Here, a light fry desired rather than a deep fry. Fry the chicken till golden brown once the oil is hot, then flip it over and fry the other side.

6. In order to absorb some oil, place the chicken on a piece of paper towel. Set up your serving plate with rice when you’re ready to serve. Heat the sauce, then dunk each chicken cutlet in it, rotating it to ensure that the entire cutlet is covered.

7. If desired, add sliced green onion and black or white sesame seeds as a garnish. Enjoy.

Source: soulandstreusel