Dinner

Kimchi Chicken Schnitzels with Kimchi Mayonnaise and Crispy Cabbage Recipe

ByJack Voss January 16, 2026January 16, 2026

Introduction

Kimchi chicken schnitzels offer a vibrant twist on a classic dish by incorporating tangy, spicy kimchi into the coating and marinade. This recipe creates crispy, flavorful schnitzels served with a zesty kimchi mayonnaise and crunchy cabbage, perfect for a unique and satisfying meal.

A white round plate holds a large, golden-brown, crispy fried cutlet on the right side, showing a crunchy texture with uneven edges. To the left of the cutlet is a small pile of thinly shredded white cabbage, fresh and slightly glossy. Below the cabbage is a dollop of light pinkish-orange creamy sauce with visible small herbs and spices mixed in. A small wedge of bright yellow lemon is placed near the bottom right edge of the cutlet. The plate is set on a light brown linen for a warm, cozy look. Nearby there is a small white bowl with a matching pinkish-orange sauce, a lit candle, and gold-colored utensils on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 chicken breasts
150g kimchi, finely chopped, plus 3 tbsp of the brine
2 eggs
50g plain flour
150g fine white dried breadcrumbs
½ white cabbage, finely sliced
1.5 litres vegetable oil
150g mayonnaise
1 tbsp rice vinegar
Lemon wedges, to serve

Instructions

Step 1: Butterfly the chicken breasts by cutting through the thickest part, stopping 1cm before the edge, and open them like a book. Cover with baking parchment and gently bash with a rolling pin until as thin as possible. Place in a container and pour over the kimchi brine, turning to coat. Chill for at least 2 hours or up to 24 hours.
Step 2: Remove chicken from the brine and place on a clean board. Lightly salt both sides. Whisk the brine with eggs in a shallow bowl, place flour and breadcrumbs in separate shallow bowls. Coat each chicken breast in flour, then egg mixture, then breadcrumbs, pressing well after each step. Lay on a wire rack with baking parchment.
Step 3: To freeze, place the wire rack flat in the freezer until the schnitzels are solid (about 5 hours). Transfer to a container with baking parchment between each schnitzel. Freeze up to 3 months.
Step 4: When ready to serve, soak the sliced cabbage in iced water for 10 minutes. Drain and dry using a salad spinner or a clean tea towel to crisp it up.
Step 5: Pour vegetable oil into a wide, deep saucepan, filling no more than a third full. Heat over medium until breadcrumbs sizzle and brown in about 30 seconds. Fry the schnitzels one or two at a time for 2–3 minutes each side (or 5 minutes each side if frozen). Transfer to a baking tray and keep warm in a low oven.
Step 6: Mix the chopped kimchi, mayonnaise, and rice vinegar in a bowl. Season to taste. Serve schnitzels with kimchi mayonnaise, crisp cabbage, and lemon wedges for squeezing over.

Tips & Variations

For extra flavor, marinate the chicken in the kimchi brine overnight.
Use panko breadcrumbs for an even crunchier coating.
Serve with steamed rice or a fresh salad to complement the spicy notes.
Adjust the amount of kimchi in the mayonnaise to suit your spice preference.

Storage

Store any leftover cooked schnitzels in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at low heat to keep the coating crispy. Frozen schnitzels can be kept for up to three months; cook them straight from frozen as directed.