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Spicy Korean Chicken Katsu

Updated: Jun 11

Spicy Korean Chicken Katsu

Indulge in the irresistible flavors of Spicy Korean Chicken Katsu! Learn how to create this delectable dish with our step-by-step guide.

Spicy Korean Chicken Katsu


For the sauce

  • 1 Tablespoon vegetable oil

  • 1 Tablespoon minced fresh garlic

  • 1 Tablespoon fresh grated ginger

  • ¼ cup soy sauce

  • 2 cups chili sauce

  • ¼ cup rice vinegar

  • 1 Tablespoon brown sugar

  • ¼ cup sesame oil

For the Chicken Katsu

  • ½ pound boneless skinless chicken tenders

  • 1 cup flour

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 1 teaspoon garlic powder

  • 2 eggs

  • 1 cup panko breadcrumbs

  • ½ cup neutral oil



  1. To make the sauce.  Heat the oil in a small saucepan over medium-high. Sauté the fresh ginger and the garlic for about three minutes until fragrant.

  2. Add the rest of the ingredients and stir well, then turn the heat down and simmer for 10 minutes to thicken.

  3. Remove from heat

  4. While the sauce is simmering, set up your dredging station with the flour, eggs, and panko crumbs

  5. Pound out the chicken tenders to no less than ½ inch in thickness-set aside

  6. Dredge the chicken in the flour, egg, and panko and set aside on a plate

  7. Heat the oil in a frying pan on medium-high heat

  8. Add the chicken tenders into the oil, shallowly frying them until golden brown on one side, turn and shallowly fry again until golden brown on the other

  9. Set the fried chicken onto a paper towel-lined plate to rest

  10. Dip the chicken tender in the sauce completely, then place it atop the rice or noodles that you have prepared

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