Panko Crusted Chicken with Apple Radish Kimchi

Recipe by Minnie Luong, Founder & Chi-EO, Chi Kitchen, Pawtucket, Rhode Island / Photos by Marianne Lee

This panko-crusted chicken was inspired by our friends Korn and JB, the chefs and owners of Ming’s RI. We love their food truck that specializes in Asian street food. I think they’ll approve of this version—perfect with a topping of kimchi!

Serves 4

½ cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon gochugaru (Korean red chili flakes) 
generous pinch kosher salt and freshly ground pepper
4 boneless skinless chicken thighs
4 tablespoons kimchi juice
2 tablespoons water
8 ounces panko breadcrumbs
neutral cooking oil (like grapeseed or safflower)
1 cup Apple Radish Kimchi (recipe here)
3 tablespoons chopped cilantro, for garnish

Add flour, cornstarch, garlic powder, onion powder, gochugaru, salt and pepper to a large mixing bowl and stir to evenly blend the spices. Place the chicken thighs between 2 pieces of plastic wrap or wax paper. Using a meat pounder or a small skillet, pound the chicken until flattened to a ⅓-inch thickness.

Next, add the kimchi juice and water to the flour mixture to form a wet batter. Add pounded chicken thighs to the batter, tossing to coat each piece. Allow to rest for 30 minutes so the flavors can soak into the chicken.

Place the panko in a large mixing bowl. One piece at a time, pull the chicken from the batter and dredge in the panko to coat, pressing to make sure it is evenly coated. Make sure to get into all the nooks and crannies.

Heat a cast-iron skillet over medium-high heat. Pour vegetable oil into the skillet to a depth of  1 inch. Drop in a pinch of panko to test the heat of the oil; if it sizzles, the oil is hot and ready. Working in batches, carefully add 2 coated chicken thighs and cook each piece for 4 minutes. Flip and cook for another 4 minutes, or until they reach 165°F using an instant-read thermometer inserted into the thickest part of the chicken.

Remove from oil to a plate lined with paper towels and keep warm. Repeat with the remaining chicken.

This recipe appeared in the Spring 2021 issue as part of a larger story on Chi Kitchen Kimchi; a version of it also appeared in the Winter 2021 issue of Edible Rhody. We thank them for their collaboration!