Introduction

Kimchi chicken schnitzels offer a vibrant twist on a classic favorite, combining crispy, golden chicken with the bold, tangy flavors of kimchi. This dish is perfect for home cooks looking to add a bit of spice and crunch to their meal. Served with a refreshing cabbage salad and zesty kimchi mayonnaise, it’s a crowd-pleaser that’s as delicious as it is fun to make.

A white plate holds a large, golden-brown crispy fried cutlet covering most of the right side, with a slightly uneven, crunchy texture. On the left side, there is a pile of thin, pale shredded cabbage placed on top of the cutlet's edge. Below the cabbage is a dollop of creamy, light orange sauce with visible small red and green bits. A small yellow lemon wedge is placed at the bottom right edge of the cutlet. The scene is set on a white marbled surface with warm lighting, and there is a gold fork and knife placed at the bottom left of the plate. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Butterfly the chicken breasts by cutting through the thickest part, stopping 1cm before the edge, then open them out like a book. Cover with baking parchment and gently bash each breast as thinly as possible with a rolling pin. 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 and set aside. Whisk the brine with the eggs in a shallow bowl. Put the flour and breadcrumbs into two other shallow bowls. Coat each chicken breast in flour, then egg mixture, and finally breadcrumbs, pressing well to adhere. Place on a wire rack lined with baking parchment. Freeze if desired by placing the rack flat in the freezer until schnitzels are solid, about 5 hours. Store frozen with parchment between layers for up to three months.

Step 3: Before serving, soak the sliced cabbage in iced water for 10 minutes, then drain and dry thoroughly using a salad spinner or by swinging in a clean tea towel to crisp it up.

Step 4: Heat the vegetable oil in a wide, deep saucepan to medium heat, filling no more than a third full. Test readiness by dropping in a few breadcrumbs; they should sizzle and brown in about 30 seconds. Fry the schnitzels carefully, one or two at a time, for 2–3 minutes per side, or 5 minutes per side if frozen. Transfer cooked schnitzels to a baking tray and keep warm in a low oven.

Step 5: Mix the chopped kimchi with mayonnaise and rice vinegar. Season to taste. Serve schnitzels with kimchi mayonnaise, crisp cabbage, and lemon wedges for squeezing over.

Storage

Store cooked schnitzels in an airtight container in the fridge for up to 2 days. Reheat gently in a low oven to maintain crispiness. Uncooked breaded schnitzels freeze well for up to three months; cook from frozen as directed. The kimchi mayonnaise and cabbage salad are best served fresh but can be kept separately in the fridge for up to 24 hours.

FAQs

Can I use different cuts of chicken for this recipe?

Yes, thinly sliced chicken thighs can be used as a juicier alternative to breasts. Flatten them similarly before marinating and frying.

Is kimchi brine essential for the marinade?

While kimchi brine adds unique flavor and tenderness, you can substitute with a mixture of rice vinegar and a pinch of chili if needed, though the taste will be less authentic.