Kimchi Chicken Schnitzels
Crispy chicken schnitzels marinated in kimchi brine, coated with panko breadcrumbs and served with a crunchy kimchi cabbage slaw and spicy mayonnaise. A Korean-inspired chicken dish with plenty of crunch, heat and tang.
Ingredients
- 4 chicken breasts
- 150 g kimchi finely chopped, plus 3 tablespoons brine
- 2 cups panko breadcrumbs
- ½ cup plain flour
- 2 eggs
- Sea salt flakes to season
- ½ 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 200°C.
- 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
Serving: 340 g | Calories: 610 kcal | Carbohydrates: 52 g | Protein: 48 g | Fat: 24 g | Saturated Fat: 4 g | Sodium: 1150 mg | Sugar: 6 g