Amazing Crispy Chicken Cutlets with Spicy Gochujang Sauce that's ingrecibly moorish!

By Kitchen Sanctuary · 30 min

Ingredients

Instructions

1. Preheat the oven to low and put a baking tray in it to keep the cooked chicken warm.
2. Place each chicken breast between pieces of clingfilm and bash with a meat tenderiser or rolling pin until half as thick.
3. Put the eggs in a shallow bowl, mix the flour, salt and pepper in a second bowl, and put the panko and paprika in a third bowl.
4. Coat a chicken steak in flour, dip it in egg, then coat it in the breadcrumbs. Set it on a plate and repeat with the rest.
5. In two batches, heat 3 tablespoons of oil in a large skillet and fry two steaks over medium heat for 5 minutes per side, until golden brown and cooked through with no pink inside. Keep the first batch warm on the tray in the oven. Add 3 more tablespoons of oil and cook the remaining two.
6. While the chicken cooks, make the sauce: put the gochujang, honey, sugar, soy sauce, garlic and cornflour in a small saucepan and stir until the cornflour is absorbed.
7. Stir in the chicken stock. Heat over medium heat for 5 minutes, stirring occasionally, then turn to very low to keep warm.
8. Boil the green beans in a large pan of water for 3 minutes, then drain.
9. Heat the olive oil and butter in a large skillet over medium heat until the butter melts. Add the green beans, garlic, salt and pepper.
10. Cook the beans, stirring often, for 3 to 4 minutes until just tender. Drizzle with lemon juice and turn off the heat.
11. Serve the chicken with the green beans and drizzle the sauce over before serving.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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GarlicEggLemonBrown sugarChicken breastBreadcrumbGreen bean