Description
Kimchi Chicken Schnitzels combine the classic crispy, breaded chicken schnitzel with a spicy Korean twist from tangy kimchi and its brine. The chicken breasts are tenderized, marinated in kimchi brine for flavor and moisture, then coated in flour, egg, and breadcrumbs before frying to golden perfection. Served with a crunchy cabbage salad and a creamy, tangy kimchi mayonnaise, this dish perfectly balances crispy, spicy, and fresh elements for an exciting fusion meal.
Ingredients
Scale
Chicken and Coating
- 4 chicken breasts
- 150g kimchi, finely chopped
- 3 tbsp kimchi brine
- 2 eggs
- 50g plain flour
- 150g fine white dried breadcrumbs
For Serving
- ½ white cabbage, finely sliced
- 1.5 litres vegetable oil (for frying)
- 150g mayonnaise
- 1 tbsp rice vinegar
- lemon wedges, to serve
Instructions
- Prepare and Flatten Chicken: Butterfly each chicken breast by slicing through the thickest part without cutting all the way through, then open it like a book. Place chicken between baking parchment sheets and gently bash with a rolling pin until very thin. Transfer to a container.
- Marinate in Kimchi Brine: Pour the kimchi brine over the flattened chicken breasts and turn to coat well. Chill the chicken in the fridge for at least 2 hours or up to 24 hours to infuse flavor and tenderize.
- Prepare Coating Stations: Remove chicken from the brine and lightly salt both sides. Pour the kimchi brine into a shallow bowl and whisk in eggs. Place flour and breadcrumbs separately in shallow bowls for dredging.
- Coat the Chicken: Dredge each chicken breast first in flour, pressing to coat, then dip into the egg and brine mixture, followed by the breadcrumbs, pressing again to ensure a good crust. Place coated schnitzels on a wire rack lined with baking parchment.
- Freeze for Storage (Optional): To freeze schnitzels, place the wire rack flat in the freezer until frozen solid (about 5 hours). Then transfer schnitzels to a container separated with parchment paper. Store for up to 3 months.
- Prepare Cabbage Salad: On the day of serving, soak sliced cabbage in iced water for 10 minutes to crisp. Drain and dry using a salad spinner or by swinging it in a clean tea towel.
- Heat Oil for Frying: Pour vegetable oil into a wide, deep saucepan no more than one-third full. Heat over medium heat until breadcrumbs sizzle and brown in about 30 seconds, indicating hot enough oil.
- Fry Schnitzels: Carefully lay schnitzels in hot oil, frying 1-2 at a time depending on pan size. Fry 2-3 minutes per side if thawed, or 5 minutes per side if frozen, until golden and crispy. Transfer to a baking tray and keep warm in a low oven.
- Make Kimchi Mayonnaise: Combine chopped kimchi, mayonnaise, and rice vinegar in a bowl. Season to taste and mix well.
- Serve: Plate schnitzels with the kimchi mayonnaise and crisp cabbage salad on the side. Add lemon wedges for squeezing over the top for freshness.
Notes
- Butterflying and bashing the chicken thin ensures quick, even cooking and a tender schnitzel.
- Marinating chicken in kimchi brine adds moisture and a distinctive tangy, spicy flavor typical of kimchi.
- Freezing schnitzels before frying helps maintain the crispy coating when cooking from frozen.
- Frying oil temperature should be monitored carefully to avoid greasy or undercooked schnitzels.
- The cabbage salad soaked in ice water delivers a refreshing crunch to balance the rich fried chicken.
- Kimchi mayonnaise adds creamy spice and acidity, tying the flavors together.
- Prep Time: 15 minutes plus at least 2 hours marinating
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean Fusion
Keywords: kimchi chicken schnitzel, Korean fusion, crispy schnitzel, kimchi mayonnaise, fried chicken recipe, cabbage salad
