Name: Korean Gochujang Fried Chicken Cutlets (Standard)
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb Chicken breast cutlets, pounded to 1/2 inch thickness; 1/2 cup All purpose flour; 1 cup Panko breadcrumbs; 2 large Eggs, beaten; 2 cups Vegetable oil for frying; 3 tbsp Gochujang; 2 tbsp Soy sauce; 2 tbsp Honey; 1 tbsp Rice vinegar; 1 tsp Minced garlic

Recipe tier

A straightforward, crispy chicken cutlet coated in a sweet and spicy gochujang glaze, perfect for a quick weeknight dinner.

Total 45 min

Serves 4 servings

Steps 4

Ingredients 10

Soundtrack the cook

Fire it up · 60 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 13m Cook 32m Plate 5m Reset 10m

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Chicken
1 lb 450 g Chicken breast cutlets, pounded to 1/2 inch thickness
cup 65 g All purpose flour
1 cup 60 g Panko breadcrumbs
2 large 100 g Eggs, beaten
2 cups 475 mL Vegetable oil for frying
Sauce
3 tbsp 45 g Gochujang
2 tbsp 30 mL Soy sauce
2 tbsp 30 mL Honey
1 tbsp 15 mL Rice vinegar
1 tsp 5 g Minced garlic

Equipment

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Instructions

🎙️ Cook with voice coach

Combine all Sauce ingredients in a small saucepan over medium heat; simmer for 3 minutes until slightly thickened and set aside.
Dredge the pounded Chicken in flour, dip in beaten eggs, and coat thoroughly with panko breadcrumbs, pressing firmly to adhere.
Heat vegetable oil to 350 degrees Fahrenheit and fry the cutlets for 3 to 4 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.
Drain the cutlets on a wire rack for 2 minutes, then brush generously with the warm Sauce before serving.