Go Back
–+ servings
Fried kimchi and chicken recipe

Fried Chicken and Kimchi

Fried Chicken and Kimchi is a vibrant dish serving 4, that turns everyday ingredients into a flavor-packed meal. This recipe marries the deep, savory taste of fried chicken with the distinctive tang and spice of kimchi, enhanced by the aromatic blend of garlic, ginger, sesame, and soy sauce. The process begins by marinating diced chicken in a mixture of light brown soft sugar, dark soy sauce, garlic, ginger, and Korean chili flakes, then coating it with seasoned cornflour for that perfect crispy exterior. After frying to golden perfection, the chicken is tossed in a sweet and sour sauce, achieving a delightful caramelization. The kimchi is then sautéed with red onion, sesame oil, and gochujang, adding layers of complexity and a mellowed pungency that complements the chicken beautifully. Finished with a sprinkle of spring onions and toasted sesame seeds, this dish is a testament to the power of balance in flavor—sweet, sour, spicy, and savory coexisting in perfect harmony. Fried Chicken and Kimchi is not just a meal; it's a culinary adventure that brings the bold flavors of Korea straight to your table, promising an unforgettable dining experience.

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.