Stirfried Kimchi Chicken
As I said before in my kimchi post that kimchi is a versatile food. Today I’ll share with you my recipe of stir fried kimchi chicken. It’s absolutely the best and it’s best consumed with rice. Of course, if you want noodles, you can too. The recipe is very simple. It’s fool proof almost unless you let it burn without attending to it. It’s a very brisk stirfry which requires you very little effort, except when it’s time to eat ;)
So here it is!
Stir Fried Kimchi Chicken recipe:
500g chicken pieces (thigh or fillet cut into bite size pieces; boneless)
kimchi (as much as you want really) and some of its juice
1 tbsp sesame seed oil*
1 tbsp soy sauce*
1 tbsp sesame seeds*
* these ingredients are optional although they do enhance the flavor of your kimchi stir fry.
Method:
1. Combine ALL ingredients together and let it marinate for about 10 mins.
2. Heat pan/wok on a medium heat with a bit of oil.
3. Pour kimchi chicken mix into the pan and spread evenly on the pan. Let it cook like that for about 3-5mins
4. Stir fry well with a wooden spoon or whatever you use to stir fry stuff :) for about 5-8mins more.
5. Serve it hot with rice and with a bit of extra kimchi on the side ;)
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May 17th, 2008 at 1:30 pm
this is just the korean dish kimchee bokumbap with chicken added. how is this in any way shape or form japanese?
May 20th, 2008 at 9:24 am
Again, i never claimed it to be Japanese. Why so offensive? :)
this is just a connective post to that previous kimchi recipe i posted. Just showing how versatile it is. If at all, you should be grateful I’m showing the Japanese how proper kimchi is made, eh? Debunking the myth of unfermented kimchi like the ones Japanese people call their own.
April 30th, 2009 at 4:56 pm
I think it great! being from the southern states of the USA. I am going to try it…. thanks