If you’re looking to spice up your meal rotation with a fusion of Korean and Mexican flavors, this Spicy Korean Chicken Katsu is the perfect dish. It’s versatile, delicious, and can be made using an Instant Pot or a slow cooker. Here’s a step-by-step guide to making this delightful recipe.
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
- Lime wedges
Directions:
Instant Pot Instructions
- Prepare the Chicken: Arrange chicken breasts on a cutting board, cover with plastic wrap, and pound to an even ½-inch thickness.
- Season and Combine: Season chicken with ¼ teaspoon salt and ½ teaspoon pepper. Add the chicken to the Instant Pot along with salsa verde, garlic, jalapeno, cumin, oregano, and onion powder. Stir to combine.
- Cook: Close and lock the lid, seal the pressure valve, and cook at high pressure for 8 minutes.
- Release Pressure: After the cook time, naturally release pressure for 10 minutes, then quick-release the remaining pressure.
- Shred and Finish: Shred the chicken, add scallions, cilantro, and honey; stir to combine. Season to taste.
Slow Cooker Instructions
- Prepare the Chicken: Prepare the chicken as above and add it to the slow cooker with the same ingredients.
- Cook: Cover and cook on high for 4 hours or on low for 6-8 hours.
- Shred and Finish: Shred the chicken, then add scallions, cilantro, and honey; stir to combine. Season to taste.
Serving Suggestions:
Serve this Spicy Korean Chicken Katsu with your choice of rice or tortillas. Top with Greek yogurt, sour cream, or queso fresco. Add a fresh touch with diced avocado, pepitas, and a squeeze of lime juice.
Prep and Cooking Time:
- Prep Time: 15 minutes
- Cooking Time: 8 minutes (Instant Pot) / 4-8 hours (Slow Cooker)
- Total Time: 23 minutes (Instant Pot) / 4-8 hours (Slow Cooker)
- Servings: 6
Enjoy this dish with friends and family, and relish the vibrant flavors that bring together the best of Korean and Mexican cuisines. Happy cooking!
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Spicy Korean Chicken Katsu
- Total Time: 23 minutes
- Yield: 6 1x
Description
Introducing the Spicy Korean Chicken Katsu, a dish that marries the succulence of tender chicken with the bold flavors of Korea. This recipe transforms the traditional Japanese katsu by infusing it with a spicy kick and a touch of Mexican influence, courtesy of salsa verde and jalapenos. It’s a cross-cultural culinary journey that promises to delight your taste buds.
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
Instructions
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
- Cook Time: 8 minutes
Nutrition
- Calories: 6