Description

Crispy and flavorful Kimchi Chicken Schnitzels feature tender chicken breasts marinated in tangy kimchi brine, coated with a crunchy breadcrumb crust, and fried to golden perfection. Served with a zesty kimchi mayonnaise and crisp white cabbage salad, this fusion dish offers a delicious twist on the classic schnitzel with Korean-inspired flavors.

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

Salad

½ white cabbage, finely sliced

Frying

1.5 litres vegetable oil

Sauce

150g mayonnaise
1 tbsp rice vinegar

To Serve

Lemon wedges

Instructions

Prepare the Chicken: Butterfly each chicken breast by cutting through the thickest part but stopping 1cm from the edge, then open like a book. Place under baking parchment and bash thin with a rolling pin. Transfer to a container, pour over 3 tbsp kimchi brine, and turn to coat. Chill for at least 2 hours or up to 24 hours.
Coat the Chicken: Remove chicken from brine, place on a cutting board, and lightly salt both sides. Whisk the reserved brine with eggs in a shallow bowl. Put flour and breadcrumbs in separate shallow bowls. Dip chicken first in flour (press to coat), then egg mixture, then breadcrumbs (press to adhere). Place coated schnitzels on a baking parchment-lined wire rack.
Optionally Freeze: To freeze, arrange schnitzels flat on wire rack and freeze until solid (about 5 hours). Store in a container with baking parchment between each schnitzel for up to 3 months.
Prepare the Cabbage: On serving day, soak sliced cabbage in iced water for 10 minutes, then drain and dry in a salad spinner or swing in a clean tea towel to crisp up.
Fry the Schnitzels: Pour vegetable oil into a wide saucepan, about one-third full, heat gently over medium heat. Test by sprinkling breadcrumbs—they should sizzle and brown within 30 seconds. Fry schnitzels one or two at a time for 2–3 minutes each side (or 5 minutes each side if frozen) until golden and cooked through. Transfer to a baking tray and keep warm in a low oven.
Make Kimchi Mayonnaise: Mix finely chopped kimchi with mayonnaise and rice vinegar. Season to taste.
Serve: Plate schnitzels with kimchi mayonnaise, crisp cabbage salad, and lemon wedges for squeezing over.

Notes

Butterflying and thinning the chicken ensures even cooking and a crisp crust.
Marinating in kimchi brine adds a unique tangy depth of flavor and helps tenderize the chicken.
Freezing schnitzels before frying is convenient for make-ahead meals.
Be careful when frying to maintain oil temperature and avoid overcrowding for even cooking.
The crisp cabbage salad adds refreshing contrast to the rich schnitzels.
Lemon wedges brighten the dish and balance flavors.

Prep Time: 25 minutes (plus 2 hours marinating)
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: Fusion (Korean-European)

Keywords: Kimchi chicken schnitzels, fried chicken, Korean fusion, crispy schnitzel, kimchi mayonnaise, chicken recipe