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

Por Kitchen Sanctuary · 30 min

Ingredientes

Modo de preparo

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.

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