Words by Claire Thomson. Photo by Sam Folan.
I don’t think a day passes when I don’t have some kimchi in the fridge here at home. I honestly love the stuff and find it is an indispensable and favourite condiment of mine. Fridge-cold and straight from the fork is just fine as a snack for me. Frying kimchi, however, as in this recipe, will alter the flavour profile and make for a less pungent, less sour ingredient. In this case, its flavours complement the chicken beautifully, along with the ginger, sesame and soy – every ingredient working in harmony. Please don’t baulk at the quantity of sugar – this is necessary for the balance of sweet and sour and all-essential caramelization.
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Fried Chicken and Kimchi
Ingredients
- ¾ oz light brown soft sugar
- 3 tbsp dark soy sauce
- 2 garlic cloves, very finely chopped
- 2 tbsp finely grated, shredded fresh ginger
- 1-2 tsp chilli flakes, preferably Korean, to taste
- 2 tbsp cornflour, corn starch
- ½ tsp freshly ground black pepper
- 700 g 1lb 9oz boneless, skinless chicken (thigh is best), diced
- 2 tbsp vegetable oil
- 1 red onion, finely chopped
- 200 g 7oz kimchi, sliced
- 1 tbsp toasted sesame oil
- 1 tbsp gochujang, Korean hot pepper paste
- ½ bunch of spring onions, scallions, trimmed and thinly sliced
- 1 tbsp toasted sesame seeds
- salt
Instructions
- Mix together the sugar, soy sauce, garlic, ginger and half the chilli flakes with 2 tablespoons of water and put to one side.
- Season the cornflour (corn starch) with the remaining chilli flakes, a big pinch of salt and the ½ teaspoon of black pepper.
- Toss the chicken in the seasoned cornflour.
- Heat the oil in a frying pan over a moderate heat and then add the chicken. Fry for 8–10 minutes, or until the chicken is just cooked through and has taken on some nice colour.
- Then, stir in the soy sauce mixture and bring the contents of the pan to a rapid simmer. Spoon the sauce over the chicken to coat. Remove the pan from the heat and place the chicken in a bowl to one side. Wipe out the pan.
- Return the pan to a moderate heat and fry the onion for 2 minutes to soften and lightly brown. Then, add the kimchi, sesame oil and gochujang and cook for a further 2–3 minutes, until the onion is softened.
- Serve the chicken with the fried onion and kimchi all strewn with the sliced spring onions (scallions) and sesame seeds.
One Pan Chicken by Claire Thomson (Quadrille, £20), Photography © Sam Folan