16 Nov Kimchi Katsu
PrintKimchi Katsu
Who doesn’t love crispy fried chicken? This recipe puts a Korean spin on a Japanese classic. The chicken gets marinated in kimchi juice, before being breaded and fried to golden perfection. Served with a zingy kimchi slaw, it makes for a belter of a dish.
- Prep Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 1x
Ingredients
Scale
For the chicken:
- 150ml kimchi juice (approx. the juice from a 375g jar)
- 2 garlic cloves, minced
- ½ tsp salt
- 500g chicken thigh fillets
- 100g plain flour
- 2 large eggs, beaten
- 200 g panko (Japanese breadcrumbs)
- 750ml vegetable oil, or as needed, for frying
For the slaw:
- 3 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- ½ tbsp gochujang
- 1 tsp sugar
- 150g cabbage, thinly sliced (I used sweetheart cabbage)
- 100g kimchi, chopped
- 1 small carrot, grated
- ½ small red onion, thinly sliced
- 1 small handful fresh coriander, roughly chopped
Instructions
- Whisk the kimchi juice, garlic and salt in a wide, medium mixing bowl. This is your marinade.
- Pound the chicken thigh fillets to an even thickness of around 1 cm. Transfer the chicken to the marinade, turn to coat and leave to marinate for at least 1 hour or up to overnight.
- Meanwhile, whisk the toasted sesame oil, rice vinegar, gochujang and sugar in a large mixing bowl.
- Add the cabbage, kimchi, carrot, red onion and coriander and season with a good pinch of salt. Toss well to combine and refrigerate until ready to serve – it gets better and better as it sits.
- Place the plain flour, eggs and panko in three separate large, shallow bowls. Season the plain flour and egg with a good pinch of salt and mix well to combine.
- Dredge the chicken fillets in the flour, then the egg, then the panko, pressing to ensure they’re fully coated.
- Heat the oil in a large frying pan over medium-high heat until shimmering. Working in batches, cook the chicken until golden and crisp on both sides, around 3 minutes per side. You can reduce the heat to medium if it’s browning too quickly.
- Drain the chicken on kitchen towels. You can keep the chicken warm in the oven while you fry the other batches.
- Leave to cook for 5 minutes, then slice and serve alongside the slaw – enjoy!
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