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Crispy Chicken Cutlets with Gochujang Sauce and Garlic Green Beans Recipe

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★★★★★

4.5 from 81 reviews

Crispy Chicken Cutlets with a flavorful Korean-inspired gochujang sauce served alongside tender garlic green beans. This recipe features flattened chicken breasts coated in seasoned flour, egg, and panko breadcrumbs, then pan-fried to golden perfection. The spicy-sweet sauce perfectly complements the crunchy chicken, while the garlicky green beans add a fresh and vibrant side.

Ingredients

Scale

Chicken Cutlets

  • 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)

Korean-Inspired Gochujang Sauce

  • 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

Garlic Green Beans

  • 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

  1. Preheat Oven: Place a baking tray inside the oven and preheat it to a low heat. This tray will be used to keep the cooked chicken warm.
  2. Prepare Chicken: Place the chicken breasts between sheets of clingfilm and flatten them using a meat tenderiser or rolling pin until they are half their original thickness, ensuring even cooking and tender cutlets.
  3. Set Up Breading Stations: In separate shallow bowls, place the lightly whisked eggs, then mix the flour with salt and pepper in the second bowl, and combine panko breadcrumbs with paprika in the third bowl.
  4. Bread the Chicken: Coat each flattened chicken breast first in the seasoned flour, then dip in the egg, and finally coat evenly with the seasoned panko breadcrumbs. Place the breaded cutlets on a plate while you prepare for frying.
  5. Fry Chicken in Batches: 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 brown and cooked through, ensuring the inside is no longer pink. Transfer the cooked batch to the warm oven tray. Add the remaining oil and fry the other two cutlets similarly.
  6. Make the Gochujang Sauce: In a small saucepan, combine gochujang paste, honey, light brown sugar, dark soy sauce, minced garlic, and cornflour. Stir until the cornflour is fully absorbed.
  7. Simmer Sauce: Add chicken stock to the saucepan, stirring well, then place over medium heat. Cook for 5 minutes, stirring occasionally until the sauce thickens slightly. Lower the heat to very low to keep warm while preparing the green beans.
  8. Prepare Green Beans: Bring a large pan of water to a boil. Add trimmed green beans and boil for 3 minutes to partly cook them while keeping their bright color. Drain the beans in a colander.
  9. Sauté Green Beans: Heat olive oil and butter in a large frying pan over medium heat. Once the butter has melted, add green beans, minced garlic, salt, and pepper.
  10. Cook Green Beans: Cook the green beans for 3 to 4 minutes, stirring frequently until they become tender but still crisp. Remove from heat and drizzle with lemon juice.
  11. Serve: Plate the crispy chicken cutlets with garlic green beans on the side. Drizzle the warm gochujang sauce over the chicken before serving to complement the dish with a spicy-sweet flavor.

Notes

  • Flattening the chicken ensures even cooking and tender texture.
  • Keeping the cooked chicken warm in the oven prevents it from getting soggy.
  • The gochujang sauce can be adjusted for spiciness by altering the amount of gochujang paste.
  • Boiling green beans briefly preserves their vibrant color while finishing them off in the pan adds flavor.
  • Use a meat thermometer to check chicken reaches an internal temperature of 165°F (74°C) for safety.
  • Panko breadcrumbs provide an extra crispy coating compared to regular breadcrumbs.

Keywords: crispy chicken cutlets, gochujang sauce, Korean sauce chicken, garlic green beans, panko chicken, spicy sweet chicken, easy chicken recipe

Find it online: https://platedbyemma.com/crispy-chicken-cutlets-with-gochujang-sauce-and-garlic-green-beans-recipe/