Dinner

Kimchi Chicken Schnitzels with Crispy Cabbage and Kimchi Mayonnaise Recipe

ByBen Miller November 5, 2025November 5, 2025

Introduction

Kimchi chicken schnitzels bring together crispy, golden-fried chicken with the spicy tang of kimchi for a unique twist on a classic dish. Served with a refreshing cabbage salad and kimchi mayonnaise, this recipe offers a delicious balance of flavors and textures that’s sure to impress at any meal.

The dish shows one large, flat, golden-brown breaded cutlet with a crispy texture placed slightly off-center on a white plate with a subtle beige rim. Next to it on the left side is a small heap of thinly shredded pale green cabbage with a fine, fresh texture. Below the cabbage, there is a small dollop of creamy sauce speckled with herbs and red bits, having a smooth and slightly chunky texture. A bright yellow lemon wedge sits at the bottom right edge of the cutlet. The white plate rests on a white marbled surface with warm lighting enhancing the golden tones of the food. 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 cutting through the thickest part, stopping 1cm before the edge, then open them out like a book. Cover with baking parchment and use a rolling pin to bash each breast as thinly as possible.
Step 2: Place the chicken in a container and pour over the kimchi brine, turning to coat. Chill for at least 2 hours or up to 24 hours.
Step 3: Remove the chicken from the brine and lay on a clean board. Lightly salt both sides and set aside.
Step 4: Whisk the brine with the eggs in a shallow bowl. Put the flour and breadcrumbs into two separate shallow bowls.
Step 5: Coat each chicken breast in flour, pressing lightly, then dip into the egg mixture followed by the breadcrumbs, pressing well to adhere. Place on a wire rack lined with baking parchment.
Step 6: To freeze, place the wire rack flat in the freezer until solid (about 5 hours). Transfer schnitzels to a container with baking parchment between each. Freeze for up to three months.
Step 7: When ready to serve, soak the sliced cabbage in iced water for 10 minutes. Drain and dry thoroughly using a salad spinner or by swinging it in a clean tea towel to crisp it up.
Step 8: Pour vegetable oil into a wide, deep saucepan, filling no more than a third full. Heat gently over medium heat until breadcrumbs sizzle and brown in about 30 seconds.
Step 9: Fry the schnitzels in the hot oil, one or two at a time, for 2–3 minutes per side if fresh, or 5 minutes per side if frozen. Transfer to a baking tray and keep warm in a low oven.
Step 10: Meanwhile, mix the chopped kimchi with the mayonnaise and rice vinegar. Season to taste.
Step 11: Serve the schnitzels with kimchi mayonnaise, crisp cabbage, and lemon wedges for squeezing over.

Tips & Variations

For extra flavor, marinate the chicken in the kimchi brine overnight.
Use panko breadcrumbs for an even crispier coating.
Try serving with a side of steamed rice or noodles for a more filling meal.
Swap mayonnaise for Greek yogurt in the kimchi sauce for a lighter option.

Storage

Store cooked schnitzels in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer to maintain crispness. Uncooked breaded schnitzels can be frozen for up to 3 months and cooked straight from frozen.

How to Serve

The dish shows one large, golden-brown, crispy fried cutlet placed on the right side of a white plate with a slightly speckled rim. To the left of the cutlet is a pile of thinly shredded white cabbage with a light, crisp texture. Below the cabbage, there is a dollop of pale orange dipping sauce with visible small red and green bits mixed in. A small wedge of bright yellow lemon is positioned near the bottom right edge of the cutlet. The plate is on a white marbled surface, surrounded by warm, festive decorations including a lit candle, red ribbon, and some gold-toned cutlery. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use kimchi without the brine?

The brine adds flavor and helps tenderize the chicken, so it’s best to include it. If unavailable, you can soak the chicken in a mild vinegar solution for a similar effect.

What can I use instead of white cabbage?

Napa cabbage or shredded kale work well as alternatives, providing a similar crunch and freshness to complement the schnitzels.

Ben Miller