Gochujang Chicken Katsu Bowl

This gochujang chicken katsu bowl is my take on a traditional katsu rice bowl. I made a simple gochujang sauce which really elevates the flavor of the fried chicken. Best part about this recipe is that it is quick, simple, and you can customize the bowl however you like.

Spice Up Your Cooking with Gochujang: Dive into Korean Chili Paste

Gochujang, a vibrant Korean chili paste, is a quintessential condiment renowned for its bold and spicy flavor profile. Crafted from fermented soybeans, glutinous rice, red chili peppers, and salt, this versatile paste adds an enticing umami kick to countless dishes. Its rich and complex taste makes it a staple in Korean cuisine, enhancing everything from stews and marinades to dipping sauces and stir-fries. Discover the enticing allure of gochujang, a flavorful essence that elevates your culinary creations to new heights.

The Guide to Achieving Perfect Gochujang Chicken Katsu Bowl: Key Tips and Tricks

Achieving the perfect Chicken Katsu, a beloved Japanese dish, requires mastering a few essential techniques and tips.

Chicken thighs vs breast

Chicken thighs are more juicy and flavorful which is why I prefer to use chicken thighs for this recipe. The downside is that it is more calories but you can easily mitigate this by cutting off excess fat from the chicken.

Chicken breasts are great because they are a lean source of protein and they are much easier to make evenly flat. However, the tradeoff in flavor makes it so that I would choose chicken thighs most days of the week.

Panko crust

A major key to get a very crispy crust on your chicken is to pack in the panko breadcrumbs. The technique is to press the breadcrumbs into the chicken until completely coated.

Oil temperature/cooking

Make sure to heat the oil to the right temperature, allowing the chicken to sizzle and crisp up without absorbing excess oil. Additionally, maintaining patience during the frying process ensures a delightful crunch while keeping the chicken moist and tender inside.

Crispy & Healthy: How to Air Fry Chicken Katsu to Perfection

Air frying Chicken Katsu offers a healthier alternative to the traditional deep-frying method, while still achieving that desired crispy texture. Start by preheating your air fryer to around 400°F (200°C). Prepare your chicken by dipping it in beaten eggs and flour mixture, and then coating it with panko breadcrumbs for that iconic crunch. Lightly spray the breaded chicken with oil to help it crisp up in the air fryer. Place the breaded chicken in the air fryer basket in a single layer, ensuring they aren’t touching or overlapping. Cook for about 10-15 minutes, flipping halfway through, until the chicken is golden brown and cooked through.

Gochujang Chicken Katsu Bowl

This gochujang chicken katsu bowl is simple, delicious, and on the menu for tonights dinner.
5 from 2 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course lunch, Main Course
Cuisine asian, Japanese
Servings 2 people

Ingredients
  

Chicken Katsu

  • 4 boneless, skinless chicken thighs
  • 2 large eggs
  • tbsp flour
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika
  • 1 tsp salt
  • cups panko breadcrumbs (or as needed)

Rice bowl base

  • cooked rice
  • shredded cabbage

Sauce

  • tbsp gochujang
  • 1 tbsp honey
  • ½ tbsp soy sauce
  • 2 tbsp water

Garnish

  • furikake
  • green onion
  • egg (cooked to your liking)

Instructions
 

  • Place your chicken thighs on a cutting board. Cover with plastic wrap and begin to pound them until even thickness and flat. About ½ inch.
    4 boneless, skinless chicken thighs
  • In a bowl mix together 2 eggs, flour, garlic powder, onion powder, paprika, and salt.
    2 large eggs, 1½ tbsp flour, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp paprika, 1 tsp salt
  • Dip chicken into the egg mixture well.
  • Coat and press panko breadcrumbs into the chicken thighs until you form a solid layer. There should be no bare spots of chicken to be seen.
    1½ cups panko breadcrumbs
  • Heat up oil to 350F and fry until golden brown on both sides about 5-8 minutes. OR spray with oil and air fry at 400F for 10-15 minutes flipping halfway through.
  • Into a pan, add gochujang, honey, soy sauce, and water. Heat it up over medium heat until combined well.
    1½ tbsp gochujang, 1 tbsp honey, ½ tbsp soy sauce, 2 tbsp water
  • Brush chicken katsu with the gochujang sauce.
  • Cut chicken katsu, serve on top of rice and shredded cabbage.
    cooked rice, shredded cabbage
  • Top with extra sauce, furikake, green onions, and an egg.
    furikake, green onion, egg
Keyword chicken, fried, gochujang, katsu, panko

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