In the vibrant world of culinary arts, fusion dishes represent the beautiful melding of flavors from different cultures, offering us a taste of creativity and innovation. Today, I’m thrilled to share a recipe that embodies this spirit of culinary fusion: Spicy Korean Chicken Katsu. This dish is a delightful twist on the classic Japanese katsu, infused with the bold flavors of Korean and Mexican cuisine. It’s a perfect example of how traditional dishes can be transformed into something new and exciting.
Ingredients:
To embark on this flavorful journey, you’ll need the following ingredients:
- Chicken: 2 pounds of boneless, skinless chicken breasts and/or thighs. This serves as the canvas for our vibrant array of flavors.
- Seasonings: Kosher salt and black pepper for the basic seasoning.
- Sauce: 1 ¾ cups of homemade or jarred salsa verde, acting as the base of our fusion sauce.
- Aromatics and Spices: 4 cloves of garlic (chopped), 1 jalapeno (stemmed, seeded, and chopped), 2 teaspoons of ground cumin, 2 teaspoons of dried Mexican oregano, and 1 teaspoon of onion powder. These ingredients bring the heat and depth.
- Fresh Elements: 4 scallions (sliced) and 1 small bunch of cilantro leaves and tender stems (finely chopped) add freshness and brightness.
- Sweetness: 1 tablespoon of honey (optional) to balance the flavors.
- Accompaniments: Serve with rice or tortillas, Greek yogurt, sour cream, or queso fresco, diced avocado, pepitas, and lime wedges to complete the meal.
Directions:
Whether you have an Instant Pot or a slow cooker, this recipe caters to your cooking preferences.
Instant Pot Instructions:
- Begin by arranging the chicken on a cutting board. Cover it with plastic wrap and pound it to an even ½-inch thickness for uniform cooking.
- Season the chicken with ¼ teaspoon of salt and ½ teaspoon of pepper. Then, place it in the Instant Pot with the salsa verde, garlic, jalapeno, cumin, oregano, and onion powder. Stir to ensure even coating.
- Seal the lid, close the pressure valve, and cook on high pressure for 8 minutes. After the cook time, allow the pressure to naturally release for 10 minutes before manually releasing any remaining pressure.
- Shred the chicken in the pot, then add the scallions, cilantro, and honey. Stir well and season to taste.
Slow Cooker Instructions:
- Prepare the chicken as described above and add it to the slow cooker along with the salsa verde, garlic, jalapeno, cumin, oregano, and onion powder.
- Cover and cook on high for 4 hours or on low for 6-8 hours. After cooking, shred the chicken and then add the scallions, cilantro, and honey. Stir well and adjust seasoning to taste.
Serving:
This Spicy Korean Chicken Katsu is incredibly versatile. Serve it with rice or wrapped in tortillas, accompanied by Greek yogurt, sour cream, or queso fresco for creaminess. Don’t forget to add diced avocado and pepitas for texture, and a squeeze of lime for that extra zest.
Conclusion:
What makes this Spicy Korean Chicken Katsu so special is not just the fusion of flavors but also the love and creativity poured into preparing it. It’s a dish that brings people together, sparking conversations about its origins and the cultures it represents. So, gather your ingredients and embark on this culinary adventure that promises to be as enjoyable to make as it is to eat. Bon Appétit!
Spicy Korean Chicken Katsu
Ingredients:
2 pounds boneless skinless chicken breasts and/or thighs
Kosher salt and black pepper
1 ¾ cups homemade or jarred salsa verde
4 cloves garlic, chopped
1 jalapeno, stemmed, seeded and chopped
2 teaspoons ground cumin
2 teaspoons dried Mexican oregano
1 teaspoon onion powder
4 scallions, sliced
1 small bunch cilantro leaves and tender stems finely chopped
1 tablespoon honey, optional
Serve with: rice or tortillas, Greek yogurt, sour cream or queso fresco, diced avocado, pepitas and lime wedges
Directions:
Instant Pot Instructions
Arrange chicken breasts on a cutting board, cover with plastic wrap, and pound to an even ½-inch thickness.
Season chicken with ¼ teaspoon salt and ½ teaspoon pepper; add to Instant Pot with salsa verde, garlic, jalapeno, cumin, oregano, and onion powder. Stir to combine.
Close and lock lid, seal pressure valve, and cook at high pressure for 8 minutes.
After cook time, naturally release pressure for 10 minutes, then quick-release remaining pressure. Shred chicken, add scallions, cilantro, and honey; stir. Season to taste.
Slow Cooker Instructions
Prepare chicken as above and add to slow cooker with the same ingredients.
Cover and cook on high for 4 hours or low for 6-8 hours. Shred chicken, then add scallions, cilantro, and honey; stir. Season to taste.
Prep Time: 15 minutes | Cooking Time: 8 minutes (Instant Pot) / 4-8 hours (Slow Cooker) | Total Time: 23 minutes / 4-8 hours | Servings: 6