Description
Crispy and flavorful Kimchi Chicken Schnitzels feature thinly pounded chicken breasts marinated in kimchi brine, coated with a crispy breadcrumb crust, and fried to golden perfection. Served with a tangy kimchi mayonnaise and crisp cabbage salad, this fusion dish combines Korean and European flavors for a deliciously unique meal.
Ingredients
Scale
Chicken Schnitzels
- 4 chicken breasts
- 150g kimchi, finely chopped, plus 3 tbsp of the brine
- 2 eggs
- 50g plain flour
- 150g fine white dried breadcrumbs
- 1½ litres vegetable oil
Salad & Sauce
- ½ white cabbage, finely sliced
- 150g mayonnaise
- 1 tbsp rice vinegar
- Lemon wedges, to serve
Instructions
- Prepare the chicken: Butterfly the chicken breasts by cutting through the thickest part of the breast, stopping 1cm before the edge, then open them out like a book. Place each breast between sheets of baking parchment and use a rolling pin to bash them as thinly as possible. Transfer the flattened breasts to a container.
- Marinate in kimchi brine: Pour over 3 tablespoons of the kimchi brine, turning the chicken to coat evenly. Cover and chill in the refrigerator for at least 2 hours, or up to 24 hours for enhanced flavor.
- Prepare for coating: Remove the chicken from the brine and place on a clean chopping board. Lightly salt both sides of the chicken and set aside. In separate shallow bowls, place the plain flour, whisk eggs combined with the kimchi brine, and the fine white breadcrumbs.
- Coat the chicken: Dip each chicken breast first into the flour, pressing to ensure even coverage, then into the egg and brine mixture, and finally into the breadcrumbs. Press the breadcrumbs firmly onto the chicken to ensure a good crust. Place coated schnitzels on a wire rack lined with baking parchment.
- Freeze schnitzels (optional): To freeze, lay the wire rack flat in the freezer and freeze the schnitzels until solid, about 5 hours. Once frozen, transfer schnitzels to a container, placing baking parchment between each to prevent sticking. They can be stored frozen for up to three months.
- Prepare the cabbage: On the day of serving, place the finely sliced cabbage in a bowl of iced water for 10 minutes to crisp. Drain and dry the cabbage using a salad spinner or by wrapping it in a clean tea towel and spinning it gently.
- Heat the oil: Pour the vegetable oil into a wide, deep saucepan, filling no more than one-third full. Heat gently over medium heat until a few breadcrumbs sprinkled in sizzle and turn brown within about 30 seconds, indicating the oil is ready for frying.
- Fry the schnitzels: Carefully lower the schnitzels into the hot oil, frying one or two at a time depending on pan size. Fry for 2-3 minutes on each side if fresh, or approximately 5 minutes per side if frozen, until golden and cooked through. Transfer the cooked schnitzels to a baking tray and keep warm in a low oven.
- Make the kimchi mayonnaise: Combine the finely chopped kimchi, mayonnaise, and rice vinegar in a bowl. Season with salt and pepper to taste and mix well.
- Serve: Plate the schnitzels with a side of kimchi mayonnaise and crisp cabbage salad. Add lemon wedges for squeezing over the schnitzels just before eating to add brightness and acidity.
Notes
- Marinating the chicken in kimchi brine not only adds flavor but also tenderizes the meat.
- Flattening the chicken ensures quick and even cooking with a crispy crust.
- Freezing the schnitzels before frying helps maintain their shape and texture.
- Use a thermometer to keep oil temperature between 170-180°C for perfect frying results.
- Kimchi mayonnaise can be adjusted in spiciness by using more or less kimchi.
- Prep Time: 20 minutes plus at least 2 hours marinating
- Cook Time: 10-15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Fusion (Korean-European)
Keywords: kimchi chicken schnitzels, fried chicken, kimchi mayonnaise, crispy chicken, fusion recipe, Korean chicken recipe
