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Dinner

Fire Buldak Korean Fried Chicken Cutlets

Chicken cutlets pounded thin, baked hard in panko till the crumb shatters, then dragged through a buldak glaze built on a double hit of gochujang, gochugaru and fresh chilli. Buldak means fire chicken, and this one means it. Keep a cold spoon of yoghurt close by as your fire blanket.

Serves
2
Prep
20min
Cook
20min
Total
40min

Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Cholesterol

Fire Buldak Korean Fried Chicken Cutlets

Per serving

Calories
553kcal
Protein
49.5g
Carbs
60.1g
Fat
12.9g
Fibre
3.6g

01

Ingredients

Measurements

For 2 servings · MetricUS

  • 300gchicken breastspack of 2
  • 80gpanko breadcrumbs
  • 40gplain flour
  • 1egg
  • 1 tspgarlic powder
  • 1 tsponion powder
  • light oil spray
  • salt and black pepperto taste
  • 2 tbspgochujang paste
  • 2 tspgochugaruKorean chilli flakes
  • 1 tbsphoney
  • 1 tbsplight soy sauce
  • 1 tbsprice vinegar
  • 3 clovesgarlicgrated
  • 1red chillifinely chopped
  • 1 tspsesame oil
  • 1 tspsesame seedsto finish
  • 2spring onionssliced, to finish
  • 4 tbsp2% Greek yoghurtto serve, as a cooler
  • 2chicken breastsabout 10.5 oz total
  • 1½ cupspanko breadcrumbs
  • 1/3 cupall-purpose flour
  • 1egg
  • 1 tspgarlic powder
  • 1 tsponion powder
  • light oil spray
  • salt and black pepperto taste
  • 2 tbspgochujang paste
  • 2 tspgochugaruKorean chili flakes
  • 1 tbsphoney
  • 1 tbsplight soy sauce
  • 1 tbsprice vinegar
  • 3 clovesgarlicgrated
  • 1red chilifinely chopped
  • 1 tspsesame oil
  • 1 tspsesame seedsto finish
  • 2scallionssliced, to finish
  • ¼ cup2% Greek yogurtto serve, as a cooler

02

Method

  1. Prep the chicken.

    Sit each chicken breast under a sheet of baking paper and pound it flat with a rolling pin or the base of a pan until it is an even 1cm thick.

    Thin cutlets crisp before they dry out.

  2. Preheat the oven.

    Heat the oven to 220C fan and line a baking tray with foil.

    Set a wire rack on top if you have one so air moves under the chicken.

  3. Set up the coating station.

    Set out three bowls.

    Flour with a pinch of salt in the first.

    Beaten egg in the second.

    Panko with the garlic powder, onion powder, a pinch of salt and a good grind of pepper in the third.

  4. Coat the cutlets.

    Coat each cutlet in flour, dip in egg, then press hard into the panko until it holds a thick even layer all over.

  5. Baking.

    Space the cutlets on the rack and spray both sides with light oil so the crumb browns.

    Bake for 16 to 20 minutes until the crumb is deep gold and the chicken reaches 74C at the thickest point.

    For an air fryer, cook at 200C for 10 to 12 minutes, turning once.

  6. Make the glaze.

    Stir the gochujang, gochugaru, honey, soy sauce, rice vinegar, grated garlic, chopped chilli and sesame oil together in a small pan.

    Warm over a low heat for 2 to 3 minutes until it thickens to a dark glossy red.

    Work in a ventilated kitchen, the chilli fumes are sharp.

  7. Glaze the cutlets.

    Lift the cutlets out and brush the glaze over the top, or turn them through it in a wide bowl for a fuller coat.

    Keep the crumb on the base bare so it stays crisp.

  8. Finish and serve.

    Scatter with sesame seeds and spring onions.

    Serve one cutlet per person with a cold spoon of Greek yoghurt on the side to cut the heat.

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