Sep 22, 2016

Kimchi Chicken Stir Fry - The Sour and Spicy Kick will Make You Craving for More

Pickles are one of my kitchen staples. The varieties ranging from pearl onions, relish, jalapeño, chilies, and more. Serving on its own, pickles make a great side dish, but incorporating with another dish, pickles can be a great flavor booster.

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:

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