This recipe takes inspiration from flavors and techniques of the various cultures that have adopted katsu as a lunchtime favorite. While the spicy and fermented flavors of kimchi and gochujang might make the dish a little less friendly to a child’s palate, these additions are actually quite subtle. Usually, chicken katsu is carried by the sauce in terms of flavor complexity. The goal here was to pack some flavors into the chicken itself using the liquid from some kimchi.
