Uploaded January 2026 | Updated September 2026, 2 weeks ago
These Crispy Chicken Cutlets are everything I want from a fast, satisfying dinner – golden and crunchy on the outside, juicy inside, and finished with a sticky, spicy-sweet gochujang sauce that clings beautifully to every bite. It’s the kind of meal that feels a bit special, but still totally doable on a busy evening.
Flattening the chicken gives you those big, satisfying “chicken steaks” that cook quickly and evenly, and that crisp panko coating delivers serious crunch without feeling heavy.
Free printable recipe is available on our site: kitchensanctuary.com/crispy-chicken-cutlets-with-a-gochujang-sauce
Ingredients:
Crispy Chicken
4 chicken breasts
2 eggs lightly whisked
4 tablespoons plain flour (all-purpose flour)
¼ teaspoon salt
¼ teaspoon black pepper
75 g (1 ½ cups) panko breadcrumbs
½ teaspoon paprika
6 tablespoons oil for frying (3 for each batch, if you’re cooking in two batches)
Gochujang Sauce
1 tablespoon gochujang paste
2 tablespoons honey
4 tablespoons light brown sugar
2 tablespoons dark soy sauce
1 clove garlic peeled and minced
1 tablespoon cornflour (cornstarch)
180 ml (3/4 cup) chicken stock
Garlic Green Beans
450 g (16oz) fresh green beans ends trimmed
½ tablespoon olive oil
½ tablespoon unsalted butter
2 cloves garlic - minced
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon lemon juice
Instructions
1. Place a baking tray in the oven and preheat the oven to a low heat (to keep the chicken warm, once cooked).
2. Place the chicken breasts between pieces of clingfilm and bash with a meat tenderiser or rolling pin to flatten, so the chicken breasts are half as thick.
3. Place the eggs in a shallow bowl, the flour, salt and pepper in a second bowl (mix it together) and the panko breadcrumbs and paprika in a third bowl.
4. Coat one of the chicken steaks in the flour, then dip in the egg and finally coat in the breadcrumbs. Place on a plate and repeat with the other chicken steaks.
5. Working in two batches, heat half of the oil (3 tablespoons) in a large frying pan (skillet) and fry two of the chicken steaks on a medium heat for 5 minutes on each side until golden brown and cooked throughout (you can check this by slicing into one of the chicken steaks and making sure it’s piping hot and no longer pink). Place the first batch on the tray in the preheated oven, to keep warm. Add the remaining 3 tablespoons of oil to the pan and cook the remaining two chicken steaks.
6. While the chicken is cooking make the Korean-inspired sauce and garlic green beans.
7. Place the gochujang, honey, sugar, soy sauce, garlic and cornflour in a small saucepan and stir together until the cornflour is absorbed.
8. Add the chicken stock, stir again. Place over a medium heat and heat through for 5 minutes, stirring occasionally, then turn the heat to very low, to keep warm while you make the green beans.
9. Place the green beans in a large pan of boiling water and boil for 3 minutes (this partially cooks the green beans, whilst retaining their vibrant colour). Drain the green beans in a colander.
10. Heat the oil and butter in a large frying pan (skillet) over a medium heat, until the butter melts, then add the green beans, garlic, salt and pepper.
11. Cook the green beans, stirring often, for 3-4 minutes until just tender. Then drizzle over the lemon juice. Turn off the heat.
12. Serve the crispy chicken steaks with the garlic green beans. Drizzle with the Korean-inspired sauce before serving.
Tip: This recipe requires a bit of multi-tasking – making the sauce and green beans whilst frying the chicken. If you want to make it simpler, cook the chicken first, then keep warm in a low oven. Then you can make the sauce, followed by the green beans.
#CookingShow #Recipe #quickrecipe
These Crispy Chicken Cutlets are everything I want from a fast, satisfying dinner – golden and crunchy on the outside, juicy inside, and finished with a sticky, spicy-sweet gochujang sauce that clings beautifully to every bite. It’s the kind of meal that feels a bit special, but still totally doable on a busy evening.
Flattening the chicken gives you those big, satisfying “chicken steaks” that cook quickly and evenly, and that crisp panko coating delivers serious crunch without feeling heavy.
Free printable recipe is available on our site: kitchensanctuary.com/crispy-chicken-cutlets-with-a-gochujang-sauce
Ingredients:
Crispy Chicken
4 chicken breasts
2 eggs lightly whisked
4 tablespoons plain flour (all-purpose flour)
¼ teaspoon salt
¼ teaspoon black pepper
75 g (1 ½ cups) panko breadcrumbs
½ teaspoon paprika
6 tablespoons oil for frying (3 for each batch, if you’re cooking in two batches)
Gochujang Sauce
1 tablespoon gochujang paste
2 tablespoons honey
4 tablespoons light brown sugar
2 tablespoons dark soy sauce
1 clove garlic peeled and minced
1 tablespoon cornflour (cornstarch)
180 ml (3/4 cup) chicken stock
Garlic Green Beans
450 g (16oz) fresh green beans ends trimmed
½ tablespoon olive oil
½ tablespoon unsalted butter
2 cloves garlic - minced
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon lemon juice
Instructions
1. Place a baking tray in the oven and preheat the oven to a low heat (to keep the chicken warm, once cooked).
2. Place the chicken breasts between pieces of clingfilm and bash with a meat tenderiser or rolling pin to flatten, so the chicken breasts are half as thick.
3. Place the eggs in a shallow bowl, the flour, salt and pepper in a second bowl (mix it together) and the panko breadcrumbs and paprika in a third bowl.
4. Coat one of the chicken steaks in the flour, then dip in the egg and finally coat in the breadcrumbs. Place on a plate and repeat with the other chicken steaks.
5. Working in two batches, heat half of the oil (3 tablespoons) in a large frying pan (skillet) and fry two of the chicken steaks on a medium heat for 5 minutes on each side until golden brown and cooked throughout (you can check this by slicing into one of the chicken steaks and making sure it’s piping hot and no longer pink). Place the first batch on the tray in the preheated oven, to keep warm. Add the remaining 3 tablespoons of oil to the pan and cook the remaining two chicken steaks.
6. While the chicken is cooking make the Korean-inspired sauce and garlic green beans.
7. Place the gochujang, honey, sugar, soy sauce, garlic and cornflour in a small saucepan and stir together until the cornflour is absorbed.
8. Add the chicken stock, stir again. Place over a medium heat and heat through for 5 minutes, stirring occasionally, then turn the heat to very low, to keep warm while you make the green beans.
9. Place the green beans in a large pan of boiling water and boil for 3 minutes (this partially cooks the green beans, whilst retaining their vibrant colour). Drain the green beans in a colander.
10. Heat the oil and butter in a large frying pan (skillet) over a medium heat, until the butter melts, then add the green beans, garlic, salt and pepper.
11. Cook the green beans, stirring often, for 3-4 minutes until just tender. Then drizzle over the lemon juice. Turn off the heat.
12. Serve the crispy chicken steaks with the garlic green beans. Drizzle with the Korean-inspired sauce before serving.
Tip: This recipe requires a bit of multi-tasking – making the sauce and green beans whilst frying the chicken. If you want to make it simpler, cook the chicken first, then keep warm in a low oven. Then you can make the sauce, followed by the green beans.
#CookingShow #Recipe #quickrecipe
