Kimchi Chicken Katsu

This kimchi chicken katsu 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.

If you’d prefer a regular chicken katsu, try my classic Chicken Katsu recipe.

Table of Contents

• Introduction
• Key Ingredients
• The Beauty of Marination: Why Kimchi Juice?
• The Art of Frying: Achieving the Perfect Crunch
• The Zingy Kimchi Slaw: A Perfect Sidekick
• Bringing It All Together: A Feast for the Senses

Introduction

This Kimchi Chicken Katsu recipe brings a bold Korean twist to the beloved Japanese classic. Marinating the chicken in kimchi juice infuses it with a subtle yet distinctive tang, while the crispy panko coating provides the perfect crunch. Paired with a vibrant kimchi slaw, this dish is an explosion of flavour and texture that is sure to impress.

Key Ingredients

• Kimchi Juice: The flavourful brine from kimchi, used to marinate the chicken.
• Garlic: Adds a robust, aromatic note to the marinade.
• Chicken Thigh Fillets: Juicy and tender, perfect for frying.
• Plain Flour: Forms the first layer of the breading process.
• Eggs: Helps the panko breadcrumbs adhere to the chicken.
• Panko: Japanese breadcrumbs that create a crispy coating.
• Vegetable Oil: Used for frying the chicken to golden perfection.
• Toasted Sesame Oil: Adds a nutty, aromatic flavour to the slaw.
• Rice Vinegar: Provides a tangy contrast in the slaw dressing.
• Gochujang: Korean chilli paste that adds spice to the slaw.
• Cabbage, Carrot, Red Onion: Form the base of the slaw, adding crunch and colour.
• Kimchi: Adds a tangy, spicy kick to the slaw.
• Fresh Coriander: Adds a fresh note to the slaw.

The Beauty of Marination: Why Kimchi Juice?

The star of this recipe is undoubtedly the kimchi juice. Traditionally used to pickle and ferment vegetables, kimchi juice is packed with flavour, combining garlic, chilli, ginger, and fermented cabbage notes. Marinating chicken in this juice not only infuses it with these bold flavours but also acts as a tenderiser. The acidity in the kimchi juice breaks down the proteins in the chicken, making it exceptionally tender and juicy. This process is similar to brining, where the chicken absorbs the salty, flavourful marinade, resulting in a moist and succulent final product.

When marinating, patience is key. Allowing the chicken to soak in the kimchi juice for at least an hour ensures that all the flavours penetrate the meat. However, if you have the time, marinating overnight will maximise the flavour absorption, taking this dish to the next level.

The Art of Frying: Achieving the Perfect Crunch

The frying process is where the magic truly happens. To achieve that golden, crispy coating, the chicken needs to be dredged through a series of steps: flour, egg, and panko breadcrumbs. Each layer plays a crucial role. The flour provides a dry base, allowing the egg to adhere better. The egg acts as a binding agent, helping the panko breadcrumbs stick to the chicken. Finally, the panko breadcrumbs create an airy, crunchy coating that crisps up beautifully when fried.

To ensure an even fry, it’s essential to maintain the oil temperature at medium-high. The oil should shimmer but not smoke, indicating it’s hot enough to start frying. Frying in batches prevents the oil temperature from dropping, which could result in soggy chicken. Instead, we aim for a golden-brown crust that is both crunchy and light. If the chicken browns too quickly, reduce the heat slightly to avoid burning the breadcrumbs while ensuring the chicken cooks through.

Once fried, allow the chicken to drain on kitchen towels to remove excess oil, keeping it crispy. For an added touch, keep the fried chicken pieces warm in the oven while frying the rest. This method ensures that each piece remains hot and crispy when served.

The Zingy Kimchi Slaw: A Perfect Sidekick

The kimchi slaw is the ideal accompaniment to the rich and crispy chicken katsu. The slaw combines a mix of textures and flavours that cut through the richness of the fried chicken. The crunch of cabbage and carrot contrasts beautifully with the soft, tender chicken, while the zing from the rice vinegar and gochujang dressing provides a refreshing balance.

This slaw is not just a side dish; it is a flavourful counterpoint that elevates the entire meal. The toasted sesame oil lends a nutty depth, while the fresh coriander adds a burst of herbal freshness. The longer the slaw sits, the more the flavours meld together, so it’s best to prepare it in advance and let it chill in the fridge. This not only enhances the flavour but also saves time when it comes to serving.

Bringing It All Together: A Feast for the Senses

Kimchi Chicken Katsu is more than just a meal; it’s an experience. The combination of crispy, golden chicken with the tangy, spicy slaw creates a symphony of flavours and textures. Each bite is a journey, starting with the satisfying crunch of the panko-coated chicken, followed by the juicy, tender meat bursting with kimchi-infused flavour. The refreshing slaw provides a zesty, vibrant contrast, making this dish a well-balanced and delightful culinary experience.

This recipe takes the familiar comfort of chicken katsu and infuses it with the bold, fermented flavours of kimchi, creating a fusion that is both unexpected and utterly delicious. It’s perfect for those who love to explore different cuisines and enjoy a bit of spice in their meals.

So, next time you’re in the mood for something different, give this Kimchi Chicken Katsu a try. It’s a belter of a dish that brings together the best of Korean and Japanese flavours, right to your table. Enjoy!