![Korean-Style Chicken Parmigiana](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/chicken-parmigiana--korean-cuisine--6708a5cf-6137-47ea-bf76-30619c98a8cd.png)
Recipe
Korean-Style Chicken Parmigiana
Crispy Gochujang Chicken with Cheesy Kimchi Topping
4.8 out of 5
In Korean cuisine, we have taken inspiration from the Italian-American classic, Chicken Parmigiana, and given it a delicious Korean twist. This Korean-style Chicken Parmigiana features crispy chicken cutlets smothered in a spicy gochujang sauce and topped with melted cheese and tangy kimchi. It's a fusion dish that combines the best of both worlds!
Metadata
Preparation time
25 minutes
Cooking time
15 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Omnivore, Gluten-free (if using gluten-free panko breadcrumbs), Nut-free, Low-carb (if served without rice or noodles), High-protein
Allergens
Wheat (if using regular panko breadcrumbs), Eggs, Dairy (cheese)
Not suitable for
Vegetarian, Vegan, Dairy-free, Paleo, Keto
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.
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4 boneless, skinless chicken breasts (about 500g / 1.1 lb) 4 boneless, skinless chicken breasts (about 500g / 1.1 lb)
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1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
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2 large eggs, beaten 2 large eggs, beaten
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2 cups (200g) panko breadcrumbs 2 cups (200g) panko breadcrumbs
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1 teaspoon garlic powder 1 teaspoon garlic powder
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1 teaspoon onion powder 1 teaspoon onion powder
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1 teaspoon paprika 1 teaspoon paprika
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1/2 teaspoon salt 1/2 teaspoon salt
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1/4 teaspoon black pepper 1/4 teaspoon black pepper
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Vegetable oil, for frying Vegetable oil, for frying
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1/2 cup (120ml) gochujang sauce 1/2 cup (120ml) gochujang sauce
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1 cup (100g) shredded mozzarella cheese 1 cup (100g) shredded mozzarella cheese
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1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
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1 cup (200g) kimchi, chopped 1 cup (200g) kimchi, chopped
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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
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1.Preheat the oven to 200°C (400°F).
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2.Place the flour, beaten eggs, and panko breadcrumbs in separate shallow bowls.
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3.Season the panko breadcrumbs with garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
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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.
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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.
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6.Place the fried chicken breasts on a baking sheet. Spread a generous amount of gochujang sauce over each chicken breast.
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7.Sprinkle shredded mozzarella cheese and grated Parmesan cheese over the sauce.
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8.Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
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9.Remove from the oven and top each chicken breast with chopped kimchi.
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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.
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