Korean-Style Chicken Parmigiana

Ingredients

While the original Chicken Parmigiana is typically breaded with breadcrumbs and topped with marinara sauce and mozzarella cheese, our Korean adaptation uses a crispy coating made with panko breadcrumbs and Korean spices. The sauce is transformed with the addition of gochujang, a spicy fermented chili paste, and the dish is finished off with a layer of melted cheese and tangy kimchi. We alse have the original recipe for Chicken Parmigiana, so you can check it out.

• 4 boneless, skinless chicken breasts (about 500g / 1.1 lb) 4 boneless, skinless chicken breasts (about 500g / 1.1 lb)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs, beaten 2 large eggs, beaten
• 2 cups (200g) panko breadcrumbs 2 cups (200g) panko breadcrumbs
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying
• 1/2 cup (120ml) gochujang sauce 1/2 cup (120ml) gochujang sauce
• 1 cup (100g) shredded mozzarella cheese 1 cup (100g) shredded mozzarella cheese
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 1 cup (200g) kimchi, chopped 1 cup (200g) kimchi, chopped
• Fresh cilantro or green onions, for garnish Fresh cilantro or green onions, for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 18g (Saturated Fat: 8g)
• Carbohydrates: 30g (Sugars: 3g)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Place the flour, beaten eggs, and panko breadcrumbs in separate shallow bowls.
3. 3.
   Season the panko breadcrumbs with garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
4. 4.
   Dredge each chicken breast in flour, then dip it into the beaten eggs, and finally coat it with the seasoned panko breadcrumbs, pressing gently to adhere.
5. 5.
   Heat vegetable oil in a large skillet over medium heat. Fry the breaded chicken breasts until golden brown and cooked through, about 4-5 minutes per side. Transfer the chicken to a paper towel-lined plate to drain excess oil.
6. 6.
   Place the fried chicken breasts on a baking sheet. Spread a generous amount of gochujang sauce over each chicken breast.
7. 7.
   Sprinkle shredded mozzarella cheese and grated Parmesan cheese over the sauce.
8. 8.
   Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
9. 9.
   Remove from the oven and top each chicken breast with chopped kimchi.
10. 10.
    Garnish with fresh cilantro or green onions before serving.

Treat your ingredients with care...

• Chicken breasts — Pound the chicken breasts to an even thickness before breading to ensure they cook evenly.
• Gochujang sauce — Adjust the amount of gochujang sauce according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Kimchi — If you prefer a less tangy flavor, rinse the kimchi before chopping and using it as a topping.

Tips & Tricks

• For extra crispy chicken, double coat the chicken breasts by repeating the flour-egg-breadcrumb process.
• Serve the Korean-style Chicken Parmigiana with steamed rice or noodles for a complete meal.
• If you don't have gochujang sauce, you can make a substitute by mixing equal parts Sriracha and miso paste.
• Experiment with different types of cheese, such as Gouda or cheddar, for a unique twist on the dish.
• Make sure to preheat the oven before baking the chicken to ensure even cooking and melting of the cheese.

Serving advice

Serve the Korean-Style Chicken Parmigiana hot, straight from the oven. Garnish with fresh cilantro or green onions for a pop of color and freshness. Pair it with a side of steamed rice or noodles to complete the meal.

Presentation advice

To present the dish, place the Korean-Style Chicken Parmigiana on a large serving platter. Arrange the chicken breasts side by side and sprinkle some additional chopped kimchi on top for an attractive garnish. Serve with a side of steamed rice or noodles.