Crispy Gochujang Chicken and Kimchi Risotto

Crispy breaded chicken cutlets, marinated in a gochujang sauce, served on top of a bowl of risotto made with lots of kimchi.

Prep Time30

Cook Time1

Resting time1

Total Time1 1 30

Servings: people

Calories: 1085kcal

Slice each chicken breast in half the wide and long way, so you have two thinner chicken breasts. Spread parchment on the work surface, and add one of the sliced breasts to the paper. Top with more paper and gently pound out the chicken until it is an equal thickness across the whole piece of chicken, about 3/4 of an inch. Repeat with the remaining chicken
Mix the marinade ingredients together, and then put the chicken into a bowl and pour the marinade over the chicken. Move the chicken around to make sure it is evenly coated. Cover and store in the fridge for at least 2 hours, but preferably overnight.

Add the oil to a frying pan so that it is about 1/2 inch deep. Preheat over medium.
Prep a breading station with a wide shallow bowl for the flour, another for the eggs, and a third for the breadcrumbs. Whisk the eggs together. Add a pinch of salt to each bowl.
One by on, remove a piece of chicken from the marinade and allow it to drip off mostly. Dredge the chicken in the flour, then shake off all the excess. Next dip in the eggs and allow it all to drip off. Finally the breadcrumbs, pressing the breadcrumbs into the chicken to adhere.
Add to the pan with the oil, and cook about 5 minutes per side, to brown evenly. Once finished, trasfer to a wire rack. If you are starting the risotto right away you can leave this on the counter for now, otherwise put it into the fridge uncovered.

Add the stock to a pan and add in the kombu and fish sauce. Bring to a simmer. and cook on low for 20 minutes as you prep everything else.
Get a large pan over medium high heat. Add in the mushrooms and onions and cook about 8-10 minutes to soften and drastically reduce in size.
Add in the and stir to combine. Cook 3 minutes. Add in the garlic and cook and stir for 2 minutes. Then add the kimchi and gochujang and stir and cook another 5.
Remove the kombu from the stock and add a ladle of the stock to the rice.
Stir the rice and continue to stir fairly often, adding another ladle of the stock every time it gets a little dry. This process should take about 40 minutes until the rice is tender. If you run out of stock you can finish with water.
This is a good time to pop the chicken into the oven at the lowest temp you can do, so that you can serve it hot on the risotto.
When the rice is about tender, add in the tofu. I just cut it roughly in the container it comes in and dumped it in. It will break up more as you stir. Also add the gochugaru.
Continue to stir until the rice is ready.
Serve the risotto in a shallow bowl and top with the chicken. Garnish with scallion, sesame oil, and gochugaru.