Panko-Breaded Chicken Fillet with Korean Honey Chili Glaze &

Ingredients

For the Chicken:

- 4 boneless, skinless chicken breasts (pounded to ½-inch thickness)

- 1 cup all-purpose flour

- 2 large eggs (beaten)

- 1.5 cups panko breadcrumbs

- 1 tsp garlic powder

- 1 tsp paprika

- Salt and pepper to taste

- Vegetable oil (for frying)

Korean Honey Chili Glaze:

- 3 tbsp gochujang (Korean chili paste)

- ¼ cup honey

- 2 tbsp soy sauce

- 2 cloves garlic (minced)

- 1 tbsp rice vinegar

- 1 tsp grated ginger

- 1 tsp sesame oil

- 1 tbsp water (optional, to adjust consistency)

Creamy Polenta:

- 4 cups chicken broth (or water)

- 1 cup coarse cornmeal (polenta)

- 2 tbsp butter

- ¼ cup grated Parmesan cheese

- Salt and pepper to taste

Garnish (optional):

- Toasted sesame seeds

- Sliced green onions

- Chopped cilantro

Directions

1. Prepare the Polenta:

- Bring broth to a boil in a saucepan. Gradually whisk in cornmeal. Reduce heat to low, stirring frequently for 15–20 minutes until thick and creamy.

- Stir in butter, Parmesan, salt, and pepper. Cover and keep warm.

2. Make the Korean Glaze:

- In a small saucepan, combine gochujang, honey, soy sauce, garlic, ginger, rice vinegar, and sesame oil. Simmer over medium heat for 3–4 minutes until glossy. Add water if too thick. Set aside.

3. Bread the Chicken:

- Set up three bowls:

- Bowl 1:Flour mixed with garlic powder, paprika, salt, and pepper.

- Bowl 2:Beaten eggs.

- Bowl 3: Panko breadcrumbs.

- Dredge each chicken breast in flour → egg → panko, pressing crumbs to adhere.

4. Cook the Chicken:

- Heat ¼-inch oil in a skillet over medium heat. Fry chicken for 4–5 minutes per side until golden and internal temp reaches 165°F (74°C). Drain on a wire rack.

5. Glaze & Serve:

- Brush or drizzle warm glaze over crispy chicken. Sprinkle with sesame seeds and green onions(if you want).

- Serve on top of creamy polenta