Taking Korean kimchi for instance, which is usually paired with fatty pork since the acidity and spiciness well balance off the oily content. This time I'm using skin-on chicken thigh and the result was a mouth-watering rice killing dish.
Kimchi chicken stir fry -
- 250 grams/about 1 cup kimchi
- 1 lb skin-on chicken thigh
- 12 slices young ginger
- 6 garlic cloves
- 1 stalk scallion
- 2 tablespoons soy sauce
- 1 teaspoon white sesame oil
- Some toasted white sesame seeds
Peel and roughly chop the garlic cloves. Trim off the scallion stem, chop about 1/3 of the green part to little pieces and the rest into sections. Cut the chicken into bite size pieces. Peel and slice the young ginger.
Marinate the chicken with 2 tablespoons of soy sauce and 1 tablespoon of kimchi juice for 15 minutes.
Take a pan and sear the chicken, skin side down first if possible. There is no need to drizzle oil prior searing. Cook till slightly browned then scoop out for later use.
Drizzle one teaspoon of white sesame oil to the same pan and turn to medium high heat. Toss in chopped garlic, scallion sections, and ginger slices. Cook till the garlic is about to get burnt then add in the kimchi. Stir fry for about 30 seconds.
Transfer the chicken back to the pan and cook till all the juice has been reduced. The mixture should appear semi-dried at this moment. Transfer onto a serving plate.
Sprinkle with toasted white sesame seeds and garnish with chopped scallion right before serving.
Don't forget the steamed rice!
Other spicy Asian stir fry recipes:
- Hunan eggs (spicy hard boiled eggs stir fry) - 湖南蛋
- Quick and easy Chinese stir fry using cured pork slices and garlic bolt 蒜苗炒臘肉
- Taiwanese dried radish and salted black beans stir fry - 辣炒豆鼓蘿蔔乾
- Chinese side dish recipe: spicy cabbage and Matsuzaka pork stir fry
- Spicy stir fry with thick cut Matsuzaka pork and salted black beans 辣炒松阪豬