Name: Crispy Chicken Cutlets with Gochujang Sauce and Garlic Green Beans Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Korean-inspired
Ingredients: 4 chicken breasts; 2 eggs (lightly whisked); 4 tablespoons plain flour (all-purpose flour); ¼ teaspoon salt; ¼ teaspoon black pepper; 75 g (1½ cups) panko breadcrumbs; ½ teaspoon paprika; 6 tablespoons oil (for frying, divided); 1 tablespoon gochujang paste; 2 tablespoons honey; 4 tablespoons light brown sugar; 2 tablespoons dark soy sauce; 1 clove garlic (peeled and minced); 1 tablespoon cornflour (cornstarch); 180 ml (¾ cup) chicken stock; 450 g (16 oz) fresh green beans (ends trimmed); ½ tablespoon olive oil; ½ tablespoon unsalted butter; 2 cloves garlic (minced); ¼ teaspoon salt; ¼ teaspoon black pepper; 1 teaspoon lemon juice

Jump to Recipe

Introduction

Crispy Chicken Cutlets with Gochujang Sauce is a flavorful dish that combines crunchy, golden chicken with a spicy-sweet Korean-inspired sauce. Paired with garlic green beans, it’s a delicious and vibrant meal perfect for any night of the week.

A round white plate holds a serving of golden-brown breaded chicken cut into six thick strips arranged on the right side, drizzled with dark glossy sauce and sprinkled with white sesame seeds. On the left side, bright green steamed green beans are neatly piled, showing a fresh, firm texture with a sprinkle of coarse salt. At the top left corner of the plate sits a small white round bowl filled with dark dipping sauce, topped with more white sesame seeds. The whole plate is set on a white marbled surface with slight greenish tones visible around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 chicken breasts
2 eggs (lightly whisked)
4 tablespoons plain flour (all-purpose flour)
¼ teaspoon salt
¼ teaspoon black pepper
75 g (1 ½ cups) panko breadcrumbs
½ teaspoon paprika
6 tablespoons oil (for frying; 3 for each batch)
1 tablespoon gochujang paste
2 tablespoons honey
4 tablespoons light brown sugar
2 tablespoons dark soy sauce
1 clove garlic (peeled and minced)
1 tablespoon cornflour (cornstarch)
180 ml (3/4 cup) chicken stock
450 g (16 oz) fresh green beans (ends trimmed)
½ tablespoon olive oil
½ tablespoon unsalted butter
2 cloves garlic (minced)
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon lemon juice

Instructions

Step 1: Preheat the oven to a low heat and place a baking tray inside to keep the chicken warm after frying.
Step 2: Lay the chicken breasts between two pieces of clingfilm and gently bash with a meat tenderiser or rolling pin until they are about half their original thickness.
Step 3: Prepare three shallow bowls: one with the eggs, one with the flour mixed with salt and pepper, and one with the panko breadcrumbs and paprika.
Step 4: Coat each chicken breast first in the flour mixture, then dip in the egg, and finally coat evenly with the breadcrumb mixture. Set aside on a plate.
Step 5: Heat 3 tablespoons of oil in a large frying pan over medium heat. Fry two chicken cutlets for 5 minutes on each side until golden and fully cooked. Transfer to the warm oven tray. Add the remaining oil and cook the other two cutlets in the same way.
Step 6: While the chicken cooks, prepare the sauce and green beans.
Step 7: In a small saucepan, combine gochujang, honey, brown sugar, soy sauce, minced garlic, and cornflour. Stir until the cornflour is absorbed.
Step 8: Add the chicken stock to the sauce mixture, stir, then cook over medium heat for 5 minutes, stirring occasionally. Reduce heat to very low to keep warm.
Step 9: Boil a large pot of water. Add the green beans and cook for 3 minutes to retain their crispness and color. Drain well.
Step 10: In a large frying pan, heat olive oil and butter over medium heat. Add green beans, minced garlic, salt, and pepper. Cook, stirring frequently, for 3–4 minutes until tender.
Step 11: Drizzle the lemon juice over the green beans, stir, then remove from heat.
Step 12: Serve the crispy chicken cutlets with the garlic green beans and drizzle generously with the warm gochujang sauce.

Tips & Variations

For extra crispiness, let the breaded chicken rest for 10 minutes before frying to help the coating set.
If you prefer milder heat, reduce the amount of gochujang or substitute with a milder chili paste.
Try swapping green beans for asparagus or broccoli for a different vegetable side.

Storage

Store leftover chicken and green beans separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken gently in an oven at low heat to maintain crispiness and warm the sauce on the stove, stirring occasionally. Avoid microwaving if you want to keep the crust crispy.

How to Serve

The dish shows a white plate filled with three layers of crispy golden-brown breaded chicken slices lined up horizontally, each topped with dark reddish-brown sauce and sprinkled with white sesame seeds. Behind the chicken, there is a thick bunch of bright green, glossy steamed green beans with a slight shine and sprinkled lightly with salt. To the right beside the green beans, there is a small rounded white bowl filled with a thick dark sauce, topped with white sesame seeds inside. The plate is placed on a white marbled surface, and in the background, there is another similar white plate with the same food and a woman's hand holding a gold-colored fork. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs can be used. They are more flavorful and tend to stay juicier, but adjust cooking time accordingly as thighs may take slightly longer to cook through.

What if I can’t find gochujang paste?

If gochujang is unavailable, you can substitute with a mix of chili paste and a small amount of miso paste to mimic the spicy and umami flavors, but the sauce may taste slightly different.