Description
Delight in the fusion flavors of crispy Kimchi Chicken Schnitzels, perfectly tenderized chicken breasts marinated in spicy kimchi brine, coated in a crunchy breadcrumb crust, and fried to golden perfection. Served alongside a tangy kimchi mayonnaise and refreshing crisp cabbage, this dish offers a bold, satisfying meal that combines Korean-inspired zest with classic schnitzel techniques.
Ingredients
Scale
Chicken and Coating
- 4 chicken breasts
- 150g kimchi, finely chopped, plus 3 tbsp of the brine
- 2 eggs
- 50g plain flour
- 150g fine white dried breadcrumbs
Vegetables and Sides
- ½ white cabbage, finely sliced
- lemon wedges, to serve
Frying and Dressing
- 1.5 litres vegetable oil
- 150g mayonnaise
- 1 tbsp rice vinegar
Instructions
- Prepare the chicken: Butterfly each chicken breast by slicing through the thickest part without cutting all the way through, then open like a book. Place under baking parchment and gently bash with a rolling pin until very thin. Transfer to a container, pour over the kimchi brine and coat well. Refrigerate to marinate for at least 2 hours or up to 24 hours.
- Coat the schnitzels: Remove chicken from the brine and lightly salt both sides. Whisk the kimchi brine together with the eggs in a shallow bowl. Place flour and breadcrumbs separately in shallow bowls. Dredge each chicken breast first in flour, then dip into the egg and brine mixture, followed by the breadcrumbs, pressing firmly to adhere. Place coated schnitzels on a wire rack lined with baking parchment.
- Freeze if desired: To freeze, lay the wire rack flat in the freezer until schnitzels are solid (about 5 hours). Transfer schnitzels with baking parchment between each piece to a container; freeze for up to 3 months.
- Prepare the cabbage: On the day of serving, soak the sliced cabbage in iced water for 10 minutes to crisp it up. Drain and dry thoroughly using a salad spinner or by swinging inside a clean tea towel.
- Fry the schnitzels: Heat vegetable oil in a wide, deep saucepan to medium heat (oil no more than one-third full). Test readiness by dropping a breadcrumb in; it should sizzle and brown within 30 seconds. Fry schnitzels in batches, 2-3 minutes per side for fresh, or 5 minutes per side if frozen, until golden and cooked through. Transfer to a baking tray and keep warm in a low oven.
- Make the kimchi mayonnaise: Mix finely chopped kimchi with mayonnaise and rice vinegar; season to taste.
- Serve: Plate schnitzels with kimchi mayonnaise, crisp cabbage, and lemon wedges for squeezing over before eating.
Notes
- Marinating chicken in kimchi brine tenderizes it and infuses flavor deeply.
- Freezing schnitzels flat on a rack prevents sticking and makes them easy to batch cook later.
- Using a salad spinner or tea towel to dry cabbage ensures it stays crisp alongside the schnitzel.
- Adjust frying time if schnitzels are frozen to ensure thorough cooking.
- Serve immediately for best texture and flavor.
- Prep Time: 15 minutes + 2 hours marinating
- Cook Time: 15 minutes frying
- Category: Main Course
- Method: Frying
- Cuisine: Korean Fusion
Keywords: kimchi chicken schnitzels, fried chicken schnitzel, kimchi mayonnaise, Korean fusion recipe, crispy chicken, cabbage side
