Tuesday, April 8, 2025

Crispy Gochujang Chicken

Crispy gochujang chicken on top of shredded cabbage.

This Sauce, This Crunch… There’s No Way This Isn’t Good.

Lindsay Ostrom headshot.

Guess what’s for dinner tonight?

It starts with crispy chicken and ends with gochujang butter sauce. Wait, no, it ends with yum yum sauce, after the other sauce, because two sauces is better than one.

This was a huge win in our house this last month. My daughters have a real appreciation of crispy chicken (dipped in ketchup). And my husband and I closed our eyes in joy eating our own double-sauced, crispy-spicy bites.

Gochujang chicken on a plate with salad and yum yum sauce.

Our friends down the hall at our office were popping their heads in all day: Is that chicken ready yet? Can we have another plate of it? When will you publish that recipe?

I am tempted to offer an explanation for why this isn’t a “full meal” recipe – but that’s kind of the point. It’s Japanese chicken katsu meets Korean flavor meets finger-licking wings at Applebees, all in a snacky, basic dinner type way.

I sauce it, slice it, plop onto a plate, and go to town.

But it would also be great as a rice bowl, sandwich, or salad topper!

Important: if the thought of breading the chicken is making your head spin, do the same thing but with a frozen, store-bought crispy chicken filet. It’s hard to go wrong here.

Hope you love this!

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Crispy Gochujang Chicken


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  • Author: Lindsay
  • Total Time: 35 minutes
  • Yield: 4 servings

Description

Crispy crunchy chicken with a gochujang butter sauce! This is just so good. Dipped in sauce, served with a salad, or eaten straight on its own!


Ingredients

Units

Crispy Chicken

  • 1 lb. chicken breasts
  • 1 teaspoon kosher salt and freshly ground pepper to taste
  • 1/2 cup flour
  • 2 eggs + 1/2 tablespoon gochujang sauce
  • 2 cups panko
  • avocado oil spray

Gochujang Butter

  • 4 tablespoons butter
  • 1 clove grated garlic
  • 1 1/2 tablespoons gochujang sauce (I use Bibigo brand)
  • salt to taste

Extras 

  • storebought Yum Yum sauce for dipping (I will never complain about double sauce)

Instructions

  1. Chicken: Cut each chicken breast into thinner pieces. Start by cutting the tenderloin piece off the back. Then slice the breast in half horizontally, or into thirds if it’s a very thick piece. Season the chicken with salt and pepper.

    Sprinkling salt and pepper on chicken.

  2. Bowls: Prep three bowls for your breading. 1: the flour. 2: the eggs and gochujang. 3: the panko. Season the panko and flour bowls with an extra 1/2 teaspoon salt.

    Flour, eggs, and panko in bowls.

  3. Breading: Dip the chicken in the flour; shake off excess. Dip into the egg mixture; let excess drip off. Press into the panko on both sides until coated.

    Dredging and coating chicken before frying.

  4. Cook: Spray each chicken piece with avocado oil to coat the top surface. Air fry at 375 degrees for 5 minutes, and then at 400 degrees for another 2-3 minutes to get it golden. (Alternate cooking methods in the notes.)

    Fried chicken in an air fryer.

  5. Sauce: Whisk the melted butter, gochujang, and grated garlic in a small bowl. Use a brush to coat each piece of crispy chicken with sauce.

    Brushing butter on chicken on a plate.

  6. Finish: Slice the chicken up and bring it out to the table on a platter or just directly on the cutting board. Serve it with whatever veggies you have in the fridge. I LOVE this dipped in yum yum sauce!

Equipment

Notes

Alternate cooking methods: Bake in the oven at 400 degrees for 14-18 minutes, flipping halfway (broiling towards the end for extra golden color). Or fry in a shallow layer of neutral cooking oil, at medium heat, until crispy and cooked through. Internal temp of the chicken should be 165 degrees. 

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Air Fryer
  • Cuisine: American

Keywords: crispy chicken cutlets, chicken katsu, crispy chicken, air fryer chicken

Frequently Asked Questions For This Recipe

How can I make the chicken in the oven?

Bake at 400 degrees for 18 minutes (9 minutes per side).

Can I fry the chicken instead?

Yep! Heat an inch of avocado oil in a cast iron skillet over medium high heat. Add a drop of water; if it sizzles, it’s ready to add the chicken. Place the chicken in the oil and fry for 3-4 minutes per side, until golden brown and you get an internal temp of 160 degrees.

Can I use a different type of oil?

If you don’t have avocado oil spray for the air fryer, a little drizzle of oil oil over the top will also work! But I like a spritz best for this because you can evenly coat the panko for the most even browning.

Can I make this gluten-free?

I haven’t tried it personally, but I would imagine you coud use GF flour and GF breadcrumbs and it should still work!

How do you know when the chicken is done?

The chicken should be cooked to a temperature of 165 degrees. I like to use a meat thermometer to cook these perfectly! Here’s the one I use. (affiliate link)

Three Recipes To Eat With This Chicken

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Friday, April 4, 2025

Crispy Chicken Cutlets

Crispy chicken cutlets on a plate with lemon slices.

Crispy Chicken Rules.

Lindsay Ostrom headshot.

And that is just a fact.

These last few months I’ve been in a cooking rut, but apparently I wasn’t bored with cooking – I just needed to be making crispy chicken cutlets for dinner.

Hot, crunchy, salty, begging to be drenched with any kind of sauce (gochujang, for example?! or bang bang?!), but also – they work great plain, for the kids, dipped in ketchup?! They go with any meal? They ARE a meal in and of themselves? Gosh, amazing. These woke me back up in the best way.

When I started on this crispy chicken kick, I was doing a lot of frying. There’s something kind of therapeutic about it. But also, lazy times are real and that’s where the air fryer comes in like the hero it is. While the chicken gets legitimately golden and audibly crispy, I make a quick sauce, maybe our essential simple green salad, and attempt to put the markers and crayons away for the 100th time in a day before sitting down to dinner.

Every time I make this, I’m so glad I did.

Hope you love it. (I am almost positive your kids will sing its praises.)

Lindsay signature.

For more easy dinners, you NEED this page which has all our most popular dinner recipes!

Watch How To Make This Crispy Chicken

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Crispy Chicken Cutlets


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  • Author: Lindsay
  • Total Time: 25 minutes
  • Yield: 4 servings

Description

Hot, crunchy, salty, and begging for some sauce! These Crispy Chicken Cutlets are a dinnertime winner.


Ingredients

Units

Crispy Chicken Cutlets

  • 1 lb. boneless skinless chicken breasts
  • 1 teaspoon salt + freshly ground pepper to taste
  • 1/2 cup flour
  • 2 eggs, beaten
  • 1 tablespoon hot sauce like Frank’s red hot (a few shakes, optional)
  • 2 cups panko breadcrumbs
  • avocado oil spray
  • more salt 🙂

Instructions

  1. Prep: Slice each chicken breast into 3 thin pieces – start by cutting the tenderloin piece off the back, then cut the remaining chicken breast in half horizontally. Season the chicken with salt and pepper.

  2. Three Bowls: Use a wide, shallow bowl for each of the following: 1) flour. 2) eggs + hot sauce. 3) panko. Season the flour and panko bowls with 1/2 teaspoon salt.

     

  3. Dip and Coat: Dip the chicken into the flour; shake off excess. Dip into the egg mixture; let the excess drip off. Press into the panko, turn it a few times, pressing gently, until fully coated. Transfer to a plate. Repeat for all pieces. Spray each piece with avocado oil spray so it’ll get nice and evenly golden for ya.

  4. Cook It Up: Air fry in a single layer at 375 for 6 minutes, then 400 degrees for 2-3 minutes for extra browning. You want an internal temp of at least 165 degrees. I do it in two batches. (Alternate methods listed in the notes.)

     

  5. You’re done! Hot, crunchy, salty, juicy, thin and delicious. Perfect dipped or brushed with just about any sauce. We love it.

Notes

Breadcrumb options: I’ve also done this with traditional breadcrumbs instead of panko – very similar result, but the breadcrumbs give a bit tighter / finer breading or coating on the chicken. They’re both delicious!

To fry: heat an inch of avocado oil in a cast iron skillet over medium high heat. Add a drop of water; if it sizzles, it’s ready to add the chicken. Place the chicken in the oil and fry for 3-4 minutes per side, until golden brown and you get an internal temp of 160 degrees.

If you don’t have avocado oil spray for the air fryer, a little drizzle of oil oil over the top will also work! But I like a spritz best for this because you can evenly coat the panko for the most even browning.

To Bake: 400 degrees for 18 minutes (9 minutes per side).

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Air Fryer
  • Cuisine: American

Keywords: crispy chicken, crispy chicken cutlets, chicken cutlets

Frequently Asked Questions For These Crispy Chicken Cutlets

How can I make these in the oven?

Bake at 400 degrees for 18 minutes (9 minutes per side).

Can I fry these instead?

Yep! Heat an inch of avocado oil in a cast iron skillet over medium high heat. Add a drop of water; if it sizzles, it’s ready to add the chicken. Place the chicken in the oil and fry for 3-4 minutes per side, until golden brown and you get an internal temp of 160 degrees.

Can I use a different type of oil?

If you don’t have avocado oil spray for the air fryer, a little drizzle of oil oil over the top will also work! But I like a spritz best for this because you can evenly coat the panko for the most even browning.

Are these spicy?

Not spicy! The hot sauce just adds tang and salt so it won’t make them taste spicy at all. But feel free to skip it.

Can I make this gluten-free?

GF flour and GF breadcrumbs should work just fine!

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