This Spicy Korean Chicken Katsu is a crispy, golden fried chicken dish coated in a bold and flavorful gochujang-based sauce. I love how the crunchy katsu pairs with the spicy-sweet glaze, creating a perfect balance of texture and heat. It’s my go-to meal when I want something comforting yet exciting, full of vibrant Korean-inspired flavor.

Why You’ll Love This Recipe

I love this recipe because it transforms classic chicken katsu into something new and bold with the addition of a spicy Korean-style sauce. The crispy coating stays perfectly crunchy even when drizzled with the gochujang glaze, and the balance of sweetness, heat, and umami is simply irresistible. It’s easy to make, deliciously satisfying, and tastes just like something from a Korean street food stall.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Chicken Katsu:
2 large boneless, skinless chicken breasts (sliced in half lengthwise)
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
2 large eggs (beaten)
2 cups panko breadcrumbs
Oil (for frying)

Spicy Korean Sauce:
3 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons sugar
1 tablespoon honey
2 tablespoons gochujang (Korean chili paste)
2 cloves garlic (minced)
1 teaspoon ginger (grated)

Directions

I start by preparing the chicken. I slice each chicken breast in half lengthwise to make four thinner cutlets.
I set up a breading station with three shallow dishes: one with flour mixed with garlic powder, salt, and black pepper; one with beaten eggs; and one with panko breadcrumbs.
I dredge each chicken cutlet in the flour, then dip it in the egg, and finally coat it evenly with panko breadcrumbs, pressing lightly to make sure the crumbs stick well.
In a large skillet or deep pan, I heat enough oil to cover the bottom by about half an inch over medium-high heat.
Once the oil is hot (about 350°F or 175°C), I fry the chicken cutlets for 3–4 minutes per side, until golden brown and cooked through. I then transfer them to a paper towel-lined plate to drain excess oil.
To make the sauce, I whisk together soy sauce, rice vinegar, sugar, honey, gochujang, minced garlic, and grated ginger in a small saucepan.
I cook the sauce over medium heat for about 2–3 minutes until it thickens slightly and becomes glossy.
I drizzle the spicy Korean sauce over the crispy chicken katsu or serve it on the side for dipping.
Finally, I like to garnish with chopped green onions or sesame seeds before serving for an extra touch of flavor and presentation.

Servings and Timing

This recipe serves 4 people and takes about 35–40 minutes in total, including both preparation and cooking time.

Variations

I sometimes make this with chicken thighs instead of breasts for juicier meat. For a lighter version, I bake the breaded chicken at 400°F (200°C) for about 20 minutes, flipping halfway through. If I want more heat, I add an extra spoonful of gochujang or a dash of chili flakes to the sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To keep the coating crispy, I reheat the chicken in an oven or air fryer at 375°F (190°C) for 8–10 minutes. The sauce can be stored separately in a small jar and reheated in the microwave or on the stovetop until warm before serving.

FAQs

Can I bake the chicken instead of frying it?

Yes, I bake it at 400°F (200°C) for about 20 minutes, flipping halfway through for even crispiness.

What does gochujang taste like?

It has a deep, savory flavor with a mix of spice, sweetness, and umami that makes the sauce incredibly rich.

Is this dish very spicy?

It has a moderate level of heat, but I can easily adjust it by using more or less gochujang.

Can I make it gluten-free?

Yes, I use gluten-free flour, tamari instead of soy sauce, and gluten-free panko breadcrumbs.

What oil is best for frying?

I prefer using neutral oils like vegetable, canola, or peanut oil since they can handle high heat.

Can I prepare the sauce ahead of time?

Yes, I often make it up to two days ahead and store it in the fridge until needed.

How can I make the coating extra crispy?

I double-dip the chicken by coating it in egg and breadcrumbs twice for a thicker crust.

What sides go well with this dish?

I like serving it with steamed rice, shredded cabbage, or a simple cucumber salad.

Can I use air fryer instead of deep frying?

Yes, I air fry at 375°F (190°C) for 12–14 minutes, flipping halfway through, until crispy and golden.

Conclusion

I love how this Spicy Korean Chicken Katsu brings together the best of both worlds—crispy Japanese-style chicken cutlets and bold, spicy Korean flavors. The gochujang sauce adds a perfect balance of heat and sweetness that keeps me coming back for more. It’s a fun, flavorful twist on a comfort classic that never fails to impress.