How can I make the chicken in the oven?

Bake at 400 degrees for 18 minutes (9 minutes per side).

Can I fry the chicken instead?

Yep! Heat an inch of avocado oil in a cast iron skillet over medium high heat. Add a drop of water; if it sizzles, it's ready to add the chicken. Place the chicken in the oil and fry for 3-4 minutes per side, until golden brown and you get an internal temp of 160 degrees.

Can I use a different type of oil?

If you don't have avocado oil spray for the air fryer, a little drizzle of oil oil over the top will also work! But I like a spritz best for this because you can evenly coat the panko for the most even browning.

Can I make this gluten-free?

I haven't tried it personally, but I would imagine you coud use GF flour and GF breadcrumbs and it should still work!

How do you know when the chicken is done?

The chicken should be cooked to a temperature of 165 degrees. I like to use a meat thermometer to cook these perfectly! Here's the one I use . (affiliate link)

Crispy Gochujang Chicken Recipe

Description

Crispy crunchy chicken with a gochujang butter sauce! This is just so good. Dipped in sauce, served with a salad, or eaten straight on its own!

Ingredients

Units Scale

Crispy Chicken

1 lb. chicken breasts
1 teaspoon kosher salt and freshly ground pepper to taste
1/2 cup flour
2 eggs + 1/2 tablespoon gochujang sauce
2 cups panko
avocado oil spray

Gochujang Butter

4 tablespoons butter
1 clove grated garlic
1 1/2 tablespoons gochujang sauce (I use Bibigo brand)
salt to taste

Extras

storebought Yum Yum sauce for dipping (I will never complain about double sauce)

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Instructions

Chicken: Cut each chicken breast into thinner pieces. Start by cutting the tenderloin piece off the back. Then slice the breast in half horizontally, or into thirds if it’s a very thick piece. Season the chicken with salt and pepper.
Bowls: Prep three bowls for your breading. 1: the flour. 2: the eggs and gochujang. 3: the panko. Season the panko and flour bowls with an extra 1/2 teaspoon salt.
Breading: Dip the chicken in the flour; shake off excess. Dip into the egg mixture; let excess drip off. Press into the panko on both sides until coated.
Cook: Spray each chicken piece with avocado oil to coat the top surface. Air fry at 375 degrees for 5 minutes, and then at 400 degrees for another 2-3 minutes to get it golden. (Alternate cooking methods in the notes.)
Sauce: Whisk the melted butter, gochujang, and grated garlic in a small bowl. Use a brush to coat each piece of crispy chicken with sauce.
Finish: Slice the chicken up and bring it out to the table on a platter or just directly on the cutting board. Serve it with whatever veggies you have in the fridge. I LOVE this dipped in yum yum sauce!

Equipment

Air Fryer

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Notes

Alternate cooking methods: Bake in the oven at 400 degrees for 14-18 minutes, flipping halfway (broiling towards the end for extra golden color). Or fry in a shallow layer of neutral cooking oil, at medium heat, until crispy and cooked through. Internal temp of the chicken should be 165 degrees.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Air Fryer
Cuisine: American

Keywords: crispy chicken cutlets, chicken katsu, crispy chicken, air fryer chicken