Crispy Chicken Cutlets with a Gochujang Sauce

By Kitchen Sanctuary · 30 min

Ingredients

Instructions

1. Put a baking tray in the oven and heat it to low to keep the cooked chicken warm.
2. Place each chicken breast between clingfilm and flatten it with a meat tenderiser or rolling pin until half as thick.
3. Set up three bowls: eggs in one, flour mixed with salt and pepper in another, and panko with paprika in the third.
4. Coat each chicken piece in flour, dip in egg, then coat in the panko mixture. Set on a plate.
5. In two batches, heat 3 tablespoons oil in a large frying pan and fry two pieces 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 oil and cook the rest.
6. While the chicken cooks, put the gochujang, honey, sugar, soy sauce, garlic and cornflour in a small saucepan and stir until the cornflour is absorbed.
7. Add the chicken stock, stir, and heat over medium heat for 5 minutes, stirring occasionally.
8. Drizzle the sauce over the crispy chicken before serving.

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

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