Kimchi 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.

  • Author: zenak
  • Prep Time: 20 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4 1x



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


  1. Whisk the kimchi juice, garlic and salt in a wide, medium mixing bowl. This is your marinade.
  2. 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.
  3. Meanwhile, whisk the toasted sesame oil, rice vinegar, gochujang and sugar in a large mixing bowl.
  4. 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.
  5. 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.
  6. Dredge the chicken fillets in the flour, then the egg, then the panko, pressing to ensure they’re fully coated.
  7. 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.
  8. Drain the chicken on kitchen towels. You can keep the chicken warm in the oven while you fry the other batches.
  9. Leave to cook for 5 minutes, then slice and serve alongside the slaw – enjoy!

Did you make this recipe?

Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can’t wait to see what you’ve made!

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