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