Crispy Gochujang Chicken Katsu with Quick Sesame Cucumber Salad

Weeknight dinners need to feel simple and straightforward—but that doesn’t mean sacrificing flavour. This gochujang-glazed chicken katsu comes together with minimal effort and delivers bold, satisfying results that feel like more than the sum of their parts.

The gochujang isn’t brushed on top—it’s blended into a savoury mayo mixture that coats the chicken before breading. You won’t see it in the finished dish, but it’s hidden beneath the crust and adds real depth. Made with CJ Haechandle gochujang—Korea’s #1 favourite version—it brings balance, richness, and a subtle sweetness that carries through the dish. We carry their mild version—hard to find, and popular with our customers for its well-rounded flavour and gentle heat. Yamasa soy sauce appears in both the glaze and the salad—smooth, deep, and one of the most reliable building blocks in the pantry.

This version of katsu uses boneless chicken thighs for extra juiciness, skips the traditional flour-and-egg dredge, and relies on just enough oil to crisp the panko without weighing it down.

The cucumber salad adds the freshness and juiciness that balances the crisp richness of the chicken. Thanks to the Super Benriner mandoline (a favourite tool of chefs and home cooks in the know), it takes all of five minutes to prepare—and brings cool crunch and gentle acidity to the plate.

Tamaki Haiga rice, a special short grain variety with a delicious nuttiness, rounds things out. It offers the nutritional benefits of brown rice with the quicker cooking time of white. Need tips on cooking rice? You can find them here..

This isn’t a complex, multi-step recipe. Just a few good ingredients, one pan, and a pot. Not a heavy lift—but it hits all the right notes: crisp, juicy, fresh, and well balanced. Exactly what weeknight cooking should feel like.

Gochujang Katsu with Sesame Cucumber Salad
Serves 4

8 small boneless, skinless chicken thighs (about 575 g)
¼ cup mayonnaise
1 tbsp CJ Haechandle Gochujang
1 tsp Yamasa soy sauce
1 clove garlic, grated
2 cups panko
Diamond Crystal Kosher Salt
Canola oil, for frying

1 English cucumber
3 tbsp unseasoned rice vinegar
1 tbsp Yamasa soy sauce
1 tbsp sesame oil
1 tbsp sugar
½ tsp Diamond Crystal Kosher Salt
1 green onion, thinly sliced on the bias
1 tbsp toasted sesame seeds

1. Lay a large sheet of parchment paper on the counter. Working in batches, place chicken thighs about 2 inches apart and fold the paper over to enclose. Pound each piece with a rolling pin or heavy pan until evenly flattened to less than ½ inch thick.

2. In a medium bowl, whisk together the mayonnaise, gochujang, soy sauce, and garlic until smooth. Add the chicken and toss to coat.

3. Place panko in a shallow bowl and season with a generous pinch of salt.

4. Heat a thin layer of canola oil in a non-stick frying pan over medium heat. Working in batches, fry the chicken for about 3 minutes per side, or until golden, crisp, and cooked through. An instant-read thermometer should read 165°F. Transfer to a rack set over a baking sheet while you cook the remaining pieces.

5. Use a Benriner mandoline to thinly slice the cucumber. In a serving bowl, combine the rice vinegar, soy sauce, sesame oil, sugar, and salt. Add the cucumber, green onion, and sesame seeds. Toss gently to combine.

6. Serve the crispy chicken with Haiga rice and the sesame cucumber salad.

Tip: Pulse panko in a mini chopper, or lightly crush it by hand, for a more even coating.
Tip: This is not a heavy breading—use only enough oil to moisten and crisp the panko. Too much oil, and the crust may not hold.