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Kimchi Chicken Schnitzels Recipe

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4.4 from 42 reviews

  • Author: Diane
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

Kimchi Chicken Schnitzels are a flavorful twist on the classic schnitzel, featuring tender chicken breasts marinated in tangy kimchi brine, coated in a crispy panko and garlic crust, and fried to golden perfection. This dish offers a delightful combination of crunchy texture and spicy, umami-rich flavors from the kimchi, making it a quick and exciting meal perfect for any occasion.

Ingredients

Chicken and Marinade

  • 2 large boneless, skinless chicken breasts
  • 1/4 cup kimchi brine

Breading Stations

  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 1/2 cups panko breadcrumbs
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste

Other Ingredients

  • Vegetable oil for frying (about 1/2 inch depth)
  • 1 cup chopped kimchi (for serving)
  • 2 scallions, sliced (for garnish)

Instructions

  1. Heat the Oil: Pour about 1/2 inch of vegetable oil into a large skillet and heat it over medium-high heat until it shimmers, indicating it's hot enough for frying.
  2. Prepare Dredging Stations: Arrange three separate stations: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, salt, and black pepper.
  3. Marinate Chicken: Submerge the chicken breasts in the kimchi brine and let them marinate for 10 minutes to absorb the tangy, spicy flavors. After marinating, pat the chicken dry with paper towels to ensure the breading sticks well.
  4. Coat the Chicken: Dredge each chicken breast first in flour, shake off excess, then dip into the beaten eggs, and finally coat thoroughly with the seasoned panko breadcrumb mixture.
  5. Fry the Schnitzels: Carefully place the breaded chicken into the hot oil and fry for 3 to 4 minutes on each side, or until the crust is golden brown and the chicken is cooked through.
  6. Drain and Garnish: Transfer the cooked schnitzels to a wire rack to drain excess oil. Sprinkle sliced scallions over the top for a fresh garnish.
  7. Serve: Plate the schnitzels and serve them alongside chopped kimchi for a complementary tangy, spicy side.

Notes

  • Patting the chicken dry after marination helps the breading adhere better and prevents sogginess.
  • Maintain the oil temperature to avoid greasy schnitzels—too low and they absorb oil, too high and the crust burns before cooking through.
  • You can substitute vegetable oil with canola or peanut oil for frying.
  • For extra crispiness, double coat the schnitzels by repeating the egg and breadcrumb steps.
  • Leftover schnitzels can be reheated in an oven to maintain crispiness instead of microwaving.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Korean Fusion

Find it online: https://eatwithdiane.com/kimchi-chicken-schnitzels-recipe/