Dinner

Kimchi Chicken Schnitzels with Kimchi Mayonnaise and Crispy Cabbage Recipe

ByLuna Ryder December 2, 2025December 2, 2025

Introduction

Kimchi chicken schnitzels offer a flavorful twist on the classic crispy chicken dish by incorporating tangy, spicy kimchi. This recipe combines crunchy schnitzels with a zesty kimchi mayonnaise and refreshing cabbage for a satisfying meal with a Korean-inspired kick.

A white plate holds a large, golden-brown crispy fried schnitzel on the right side, next to a small pile of thinly shredded pale yellow cabbage on the left. Below the cabbage, there is a small dollop of creamy orange sauce with visible herbs and spices. A bright yellow lemon wedge rests at the bottom right corner of the schnitzel. The plate is placed on a white marbled surface with warm-toned decorations and a lit candle nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 chicken breasts
150g kimchi, finely chopped, plus 3 tbsp of the brine
2 eggs
50g plain flour
150g fine white dried breadcrumbs
½ white cabbage, finely sliced
1.5 litres vegetable oil
150g mayonnaise
1 tbsp rice vinegar
Lemon wedges, to serve

Instructions

Step 1: Butterfly the chicken breasts by slicing through the thickest part, stopping 1cm before the edge, then open them like a book. Place each breast between baking parchment and gently bash with a rolling pin until very thin. Transfer to a container, pour over the kimchi brine, turn to coat, and chill for at least 2 hours or up to 24 hours.
Step 2: Remove the chicken from the brine and place on a clean board. Lightly salt both sides. Whisk the eggs into the brine in a shallow bowl. Place the flour and breadcrumbs in separate shallow bowls. Coat each chicken breast first with flour, then dip into the egg mixture, and finally press into breadcrumbs. Set on a wire rack lined with parchment.
Step 3: If freezing, lay the wire rack flat in the freezer until schnitzels are solid (about 5 hours). Store in a container with parchment between layers; keep frozen up to three months.
Step 4: On serving day, soak the sliced cabbage in iced water for 10 minutes, then drain and spin dry in a salad spinner or towel to crisp it up.
Step 5: Heat the vegetable oil in a deep, wide saucepan to medium heat—around one-third full. Test the heat by dropping a few breadcrumbs in; they should sizzle and brown in about 30 seconds. Fry schnitzels carefully in batches for 2-3 minutes per side (or 5 minutes per side if frozen). Transfer cooked schnitzels to a baking tray and keep warm in a low oven.
Step 6: Mix the chopped kimchi, mayonnaise, and rice vinegar in a bowl. Season to taste. Serve schnitzels with the kimchi mayonnaise, crisp cabbage, and lemon wedges for squeezing over.

Tips & Variations

For extra crispiness, use fresh fine breadcrumbs or panko instead of regular dried ones.
Marinating the chicken in kimchi brine not only adds flavor but also tenderizes the meat effectively.
Serve with steamed rice or a simple salad for a fuller meal.
Swap white cabbage for red cabbage for a vibrant color contrast.

Storage

Cooked schnitzels can be refrigerated in an airtight container for up to 3 days. To reheat, warm them in a preheated oven at 180°C (350°F) for about 10 minutes until crispy. Frozen uncooked schnitzels keep well for up to 3 months; cook directly from frozen, increasing frying time as needed.

How to Serve

A white round plate holds a large, golden-brown crispy breaded cutlet on the right side with a rough texture and uneven edges. On the left side, there is a small pile of finely shredded pale green cabbage with thin, soft strands. Below the cabbage is a dollop of creamy sauce with a light orange color and small red and green flecks. A small yellow lemon wedge rests near the cutlet's bottom right edge. The plate is set on a white marbled surface, with some warm decorative items partly visible around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use kimchi juice from store-bought kimchi?

Yes, the brine from store-bought kimchi works perfectly to marinate the chicken and infuse it with flavor.

What can I substitute if I don’t have rice vinegar?

You can use apple cider vinegar or white wine vinegar as a substitute, though rice vinegar provides a milder, slightly sweet acidity that complements the kimchi best.