Kimchi Chicken Schnitzels
Ingredients
- 4 chicken breasts
- 150 g kimchi finely chopped, plus 3 tablespoons brine
- 2 cups panko breadcrumbs
- ยฝ cup plain flour
- 2 eggs
- Sea salt flakes to season
- ยฝ white cabbage finely sliced
- 150 g mayonnaise
- 1 tablespoon rice vinegar
- 1 lemon cut into wedges
- Spicy mayonnaise to serve
Instructions
- Butterfly the chicken breasts by slicing through the thickest part of each breast, stopping 1 cm before the edge, then open them out.
- Cover with baking paper and flatten with a rolling pin until thin.
- Place the chicken and kimchi brine in a large container and refrigerate for at least 2 hours or up to 24 hours.
- Place the flour in one shallow bowl and season lightly with sea salt flakes.
- Whisk the eggs in a second shallow bowl.
- Place the panko breadcrumbs in a third shallow bowl.
- Remove the chicken from the brine and coat each piece first in flour, then egg and finally breadcrumbs, pressing firmly to coat.
- Place on a wire rack lined with baking paper and freeze for 20 minutes.
- Meanwhile, combine the finely sliced cabbage, chopped kimchi, mayonnaise and rice vinegar in a bowl.
- Season the slaw with sea salt flakes.
- Preheat the air fryer to 200ยฐC.
- Cook the schnitzels in batches for 12 to 15 minutes, turning halfway through, until golden and completely cooked through.
- Serve with the kimchi slaw, spicy mayonnaise and lemon wedges.
Notes & Wine Advice
Serving Suggestions
Serve the schnitzels hot and crisp with a generous portion of kimchi cabbage slaw, spicy mayonnaise and fresh lemon wedges. They make a substantial Chicken dinner on their own, but can also be served with rice or extra vegetables.Recipe Notes
Flatten the chicken evenly so the schnitzels cook at the same rate. Press the panko breadcrumbs firmly onto the chicken to create a generous, crunchy coating. Freezing the breaded schnitzels for 20 minutes helps the coating stay in place during air frying.Marinating Advice
Allow at least 2 hours for the chicken to marinate in the kimchi brine. For a stronger flavour, it can remain refrigerated in the brine for up to 24 hours before breading and cooking.Storage Advice
Store leftover cooked schnitzels and kimchi slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken in the Airfryer until thoroughly hot and crisp. Keep the slaw chilled and serve it cold.Wine Advice
A slightly aromatic Riesling works particularly well with the spicy, tangy kimchi and rich fried coating. Its freshness also balances the mayonnaise-based slaw.Nutrition values
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About Kimchi Chicken Schnitzels
Kimchi Chicken Schnitzels combine the familiar crunch of breaded chicken with the bold flavours of Korean kimchi. The Chicken is first marinated in kimchi brine, then coated in flour, egg and panko breadcrumbs before being cooked until crisp and golden in the air fryer. A fresh cabbage and kimchi slaw completes the dish.
Preparing the Chicken
Butterflying the chicken breasts creates thinner pieces that are easier to turn into schnitzels. After cutting each breast almost completely through, open it out and place it between sheets of baking paper.
Use a rolling pin to gently flatten the chicken. Aim for an even thickness across each piece rather than making the meat excessively thin. Even thickness is particularly useful when cooking several schnitzels because they will reach doneness at approximately the same time.
Marinating in Kimchi Brine
Instead of using a conventional marinade, this recipe takes advantage of the liquid from the kimchi. Three tablespoons of kimchi brine are combined with the prepared chicken and left refrigerated for at least 2 hours.
The chicken can remain in the marinade for up to 24 hours. This makes the recipe convenient when some of the preparation needs to be completed the day before cooking.
Creating the Crispy Coating
The schnitzels use the traditional three-stage breading method. The chicken is first coated in seasoned flour, followed by beaten egg and finally panko breadcrumbs.
Panko breadcrumbs have a relatively coarse texture and create a particularly crisp exterior. Press them firmly onto the chicken so the coating adheres properly.
Why Freeze Before Cooking?
After breading, the chicken is placed on a lined wire rack and frozen for 20 minutes. This short chilling period firms the coating and helps prevent it from separating from the chicken during cooking.
The schnitzels are not intended to freeze completely. Twenty minutes is enough to make the exterior firmer while leaving the chicken ready for immediate cooking.
Cooking in the Air Fryer
Preheat the Airfryer to 200ยฐC before adding the schnitzels. Cook them in batches rather than overcrowding the basket, as good air circulation is essential for an evenly crisp coating.
Turn the chicken halfway through the 12 to 15 minute cooking time. The coating should be golden and crisp and the chicken must be completely cooked through before serving.
Making the Kimchi Slaw
The accompanying slaw combines finely sliced white cabbage with chopped kimchi, mayonnaise and rice vinegar. The cabbage supplies plenty of crunch, while kimchi contributes acidity, chilli heat and its distinctive fermented flavour.
Rice vinegar adds further acidity to balance the mayonnaise. Season carefully because kimchi itself can already contain a significant amount of salt.
Serving the Schnitzels
Serve one schnitzel per person with the kimchi slaw alongside. Spicy mayonnaise reinforces the chilli flavour, while fresh lemon wedges provide a sharp citrus contrast to the breaded chicken.
Rice or additional Vegetables can be added when you want a larger meal, although the chicken and cabbage slaw already make a substantial combination.
Korean-Inspired Flavours
Kimchi gives these schnitzels their connection with Korea. Its combination of fermented vegetables, chilli and acidity transforms both the chicken marinade and the creamy cabbage slaw.
The result combines two very different ideas: a crisp European-style schnitzel and the distinctive flavour of Korean kimchi. Panko breadcrumbs provide an especially crunchy bridge between the two.
Preparing Ahead
The chicken can be butterflied and placed in the kimchi brine the day before cooking. The cabbage can also be sliced ahead, although the finished slaw is best mixed closer to serving so it retains more crunch.
Bread the chicken after marinating, then give it the specified 20 minutes in the freezer before cooking. This keeps the preparation organised without compromising the crisp coating.
Food Safety
Keep the raw chicken refrigerated throughout the marinating process and prevent it from coming into contact with the cabbage, kimchi slaw or other ready-to-eat ingredients. Wash hands, utensils and preparation surfaces thoroughly after handling raw poultry.
For current guidance about safely preparing and cooking poultry, consult the U.S. Food and Drug Administration food-safety information.
Kimchi Chicken Schnitzels bring together juicy marinated poultry, crisp panko breadcrumbs and a tangy cabbage slaw in one satisfying Main Course. The air fryer keeps the coating crisp, while kimchi, spicy mayonnaise and lemon give the finished dish plenty of freshness and character.