RecipesDinner
Dinner
Gochujang Korean Fried Chicken Cutlets
Baked panko chicken cutlets brushed with a sticky chilli paste and honey glaze, finished with sesame seeds and spring onion. Glaze to order so the crumb stays crisp.
- Serves
- 2
- Prep
- 20min
- Cook
- 20min
- Total
- 40min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Cholesterol
Per serving
- Calories
- 523kcal
- Protein
- 46.1g
- Carbs
- 57.4g
- Fat
- 12.3g
- Fibre
- 3.4g
Ingredients
For 2 servings · MetricUS
- 300gchicken breasts
- 80gpanko breadcrumbs
- 40gplain flour
- 1egg
- 1 tspgarlic powder
- 1 tsponion powder
- light oil spray
- salt and black pepperto taste
- 2 tbspgochujang paste
- 1 tbsphoney
- 1 tbsprice vinegar
- 1 tbsplight soy sauce
- 1 clovegarlicgrated
- 1 tspsesame oil
- 1 tspsesame seedsto finish
- 2spring onionssliced, to finish
- 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
- 1 tbsphoney
- 1 tbsprice vinegar
- 1 tbsplight soy sauce
- 1 clovegarlicgrated
- 1 tspsesame oil
- 1 tspsesame seedsto finish
- 2scallionssliced, to finish
Method
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.
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.
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.
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.
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.
Make the glaze.
Stir the gochujang, honey, rice vinegar, soy sauce, grated garlic and sesame oil together in a small pan.
Warm over a low heat for 2 minutes until it loosens and turns glossy.
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.
Finish and serve.
Scatter with sesame seeds and spring onions.
Serve one cutlet per person while the crumb still has its crunch, with steamed long-grain rice alongside.