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Delicious Homemade Kimchi Chicken Katsu

The flavor-packed and crispy Delicious Homemade Kimchi Chicken Katsu is a delightful twist on the classic Japanese dish, featuring tender chicken fillets coated in a crunchy breadcrumb crust, enhanced with the spicy and tangy notes of kimchi.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: Japanese
Keyword: Easy
Servings: 4 servings

Equipment

  • Mixing Bowl
  • Meat Mallet
  • Skillet
  • Shallow Dishes

Ingredients

Main Ingredients

  • 1 pound Boneless, Skinless Chicken Breasts Pounded to an even thickness for uniform cooking.
  • 1 cup Kimchi Chopped into small bits.
  • 1 cup Panko Breadcrumbs For a crispy coating.
  • ½ cup All-Purpose Flour Helps breadcrumbs adhere to chicken.
  • 2 large Eggs Beaten for the breading process.
  • ½ teaspoon Salt Season to taste.
  • 1 pinch Pepper Season to taste.
  • ½ cup Vegetable Oil For frying.

Optional Garnishes

  • Chopped Green Onions For garnish.
  • Sesame Seeds For garnish.

Instructions

  • 1. Begin by preparing the chicken breasts. Place each chicken breast between two sheets of plastic wrap and pound it to an even thickness of about ½ inch using a meat mallet.
  • 2. Season both sides of the chicken breasts with salt and pepper.
  • 3. Mix the chopped kimchi with the chicken in a bowl and marinate for at least 15 minutes.
  • 4. Set up your breading station with flour, beaten eggs, and panko breadcrumbs in separate shallow dishes.
  • 5. Remove the chicken from the kimchi, letting excess liquid drip off. Dredge each chicken breast in flour.
  • 6. Dip the floured chicken into the beaten eggs, ensuring it is fully coated.
  • 7. Coat the chicken with panko breadcrumbs, pressing down gently for good coverage.
  • 8. Heat vegetable oil in a large skillet over medium-high heat and add the coated chicken breasts.
  • 9. Cook for about 4-5 minutes on each side until golden brown and cooked through.
  • 10. Transfer cooked chicken to a paper towel-lined plate to absorb excess oil.
  • 11. Allow the chicken to rest for a few minutes before slicing into strips.
  • 12. Serve hot, garnished with green onions or sesame seeds, with rice or salad.

Notes

For a spicier kick, consider adding gochujang to the marinade. For a gluten-free version, substitute all-purpose flour with gluten-free flour and use gluten-free panko breadcrumbs.