Gochujang Honey Chicken Cutlet
Gochujang on schabowy is the crossover event my kitchen has been building toward for years. Every miso butter cutlet, every kimchi pierogi, every gochujang mac and cheese has been leading to this moment: a classic Polish breaded cutlet, fried in the traditional three-station method, glazed with Korean gochujang sauce, and served with pickled vegetables and rice. It's the culmination of everything Polish Mom represents — the point where babcia's technique meets Seoul's flavours.
Ingredients
For the Cutlet
- 4 chicken breasts, pounded to 1/2 inch thick
- 1/2 cup flour
- 2 eggs, beaten
- 1 cup breadcrumbs panko or traditional — both work
- 1/2 teaspoon marjoram babcia's signature
- Salt and pepper
- Vegetable oil for frying
Gochujang Glaze
- 3 tablespoons gochujang
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
For Serving
- Steamed rice
- Quick pickled cucumbers or kimchi
- Sesame seeds, sliced green onions
Method
Pound and Bread
- Place chicken between plastic wrap and pound to even 1/2 inch thickness. Season with salt, pepper, and marjoram. Bread through the three stations: flour, egg, breadcrumbs. Press the coating firmly. This is schabowy technique — I've done it thousands of times and my hands do it on autopilot. The marjoram is the Polish signature that nobody in Korea would add, but it's my recipe and babcia's herb stays.
Fry
- Heat 1/2 inch of oil over medium-high heat. Fry the cutlets 3-4 minutes per side until deep golden and crispy. The internal temperature should hit 165F / 74C. Drain on paper towels.
Make the Glaze
- In a small saucepan, combine gochujang, soy sauce, honey, sesame oil, garlic, and rice vinegar. Cook over medium heat 2-3 minutes until the sauce reduces and becomes glossy and sticky. It should coat a spoon and drip slowly.
Glaze and Serve
- Slice the cutlet into strips (katsu-style presentation). Drizzle the gochujang glaze over the top — generously but quickly, before the coating has time to absorb moisture and soften. Sprinkle with sesame seeds and green onions. Serve with rice and pickled cucumbers or kimchi.