Crispy Chicken Cutlets With a Gochujang Sauce

By Kitchen Sanctuary · 30 min

Ingredients

Instructions

1. Put a baking tray in the oven and preheat it to low, to keep the cooked chicken warm.
2. Place each chicken breast between sheets of clingfilm and flatten with a meat tenderiser or rolling pin until half as thick.
3. Put the beaten eggs in a shallow bowl. Mix the flour, salt and pepper in a second bowl. Mix the panko and paprika in a third bowl.
4. Coat a chicken steak in the flour, dip it in the egg, then coat it in the panko mixture. Set on a plate and repeat with the rest.
5. In two batches, heat 3 tablespoons of oil in a large frying pan and fry two steaks over medium heat for 5 minutes per side, until golden 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 steaks the same way.
6. Meanwhile, put the gochujang, honey, sugar, soy sauce, garlic and cornflour in a small saucepan and stir until the cornflour is absorbed. Add the chicken stock, stir again, and heat over medium heat for 5 minutes, stirring occasionally.
7. Drizzle the sauce over the crispy chicken steaks and serve.

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

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