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

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 grated ginger

Chopped green onions or sesame seeds (for garnish)

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Slice each chicken breast in half lengthwise to create four thinner cutlets.
Prepare a breading station with three dishes: one with flour mixed with garlic powder, salt, and pepper; one with beaten eggs; and one with panko breadcrumbs.
Dredge each chicken cutlet in the flour, dip it in the eggs, and coat it with panko breadcrumbs, pressing gently to help it stick.
Heat oil in a large skillet over medium-high heat until it reaches about 350°F (175°C).
Fry the chicken cutlets for 3–4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
In a small saucepan, whisk together soy sauce, rice vinegar, sugar, honey, gochujang, minced garlic, and grated ginger.
Cook the sauce over medium heat for 2–3 minutes until thickened and glossy.
Drizzle the spicy Korean sauce over the crispy chicken katsu or serve it on the side for dipping.
Garnish with chopped green onions or sesame seeds before serving.

For juicier meat, use chicken thighs instead of breasts.

Adjust spice level by adding more or less gochujang.

Bake at 400°F (200°C) for 20 minutes or air fry at 375°F (190°C) for 12–14 minutes for a lighter version.

Double-dip the chicken for extra crispy coating.

Serve with rice, shredded cabbage, or cucumber salad for a balanced meal.