My Special Dinner, Crispy Chicken Cutlet 😋✨

Crispy Chicken Cutlet

Hello K Friends! 😊 I hope you’re all doing well. This week, I made Korean-style chicken cutlet, and it turned out so tasty! It’s a simple dish that’s perfect for dinner, and I think you’ll enjoy it too. There’s also a bonus cabbage salad recipe at the end that goes well with the chicken cutlet, so don’t miss it. Hope you have fun trying it out! ❤️

Crispy Chicken Cutlet

Ingredients:

1lb (450g) chicken thigh
2 eggs
1/3 cup flour
1/2 cup breadcrumbs
1 cup cooking oil

Chicken Sauce:

2 tablespoons soy sauce
2 tablespoons cooking wine
2 tablespoons water
2 tablespoons honey or sugar
2 tablespoons ketchup
1 teaspoon minced garlic
½ tablespoon gochujang (Korean red pepper paste)
a pinch pepper
1 teaspoon cornstarch

Instructions

Step 1: Make the Sauce

In a bowl, mix:

2 tbsp soy sauce
2 tbsp cooking wine
2 tbsp water
2–3 tbsp honey or sugar
2 tbsp ketchup
1 tsp minced garlic
½ tbsp gochujang
A pinch of pepper
1 tsp cornstarch

Pour the mixture into a pan and simmer over medium-high heat for 1–2 minutes. Set the sauce aside for later.

Step 2: Prepare the Chicken

Rinse and pat dry 1 pound of chicken thighs. Trim off excess fat and lightly pound the thicker parts to ensure even cooking. Season the chicken with 1 teaspoon of minced garlic, 1 tablespoon of cooking wine, a few pinches of salt, and a bit of pepper. Mix everything together and let the chicken marinate for 10 minutes.

Step 3: Coat the Chicken

Beat 2 eggs with a pinch of salt in a bowl. Prepare separate bowls with flour and breadcrumbs. Coat each piece of chicken evenly in flour, dip it in the egg wash, and press it firmly into the breadcrumbs to ensure a thorough coating.

Step 4: Fry the Chicken

Heat 1 cup of oil in a pan over medium heat. Once the oil is hot, carefully place the coated chicken in the pan. Fry until one side is golden brown, then flip and cook the other side until crispy and golden. Remove the chicken and place it on paper towels to drain excess oil.