Uploaded July 2026 | Updated September 2026, 2 weeks ago
I like to flatten/tenderize the chicken in this recipe for a quick cooking time. My family loves the resulting ‘giant chicken steaks’ which work so well with the spicy-sweet gochuchang 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
Instructions
✅Place a baking tray in the oven and preheat the oven to a low heat (to keep the chicken warm, once cooked).
✅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.
✅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.
✅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.
✅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.
✅While the chicken is cooking make the Korean-inspired sauce.
✅Place the gochujang, honey, sugar, soy sauce, garlic and cornflour in a small saucepan and stir together until the cornflour is absorbed.
✅Add the chicken stock, stir again. Place over a medium heat and heat through for 5 minutes, stirring occasionally.
✅Serve the crispy chicken steaks drizzled with the Korean-inspired sauce before serving.
✅I like to serve this with garlic green beans.
I like to flatten/tenderize the chicken in this recipe for a quick cooking time. My family loves the resulting ‘giant chicken steaks’ which work so well with the spicy-sweet gochuchang 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
Instructions
✅Place a baking tray in the oven and preheat the oven to a low heat (to keep the chicken warm, once cooked).
✅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.
✅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.
✅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.
✅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.
✅While the chicken is cooking make the Korean-inspired sauce.
✅Place the gochujang, honey, sugar, soy sauce, garlic and cornflour in a small saucepan and stir together until the cornflour is absorbed.
✅Add the chicken stock, stir again. Place over a medium heat and heat through for 5 minutes, stirring occasionally.
✅Serve the crispy chicken steaks drizzled with the Korean-inspired sauce before serving.
✅I like to serve this with garlic green beans.
