Korean Kimchi Chicken is a spicy mix of tender chicken combined with the bold, tangy, and spicy flavors of kimchi, which is this traditional Korean fermented vegetable dish. This is a delicious combination that creates a perfect flavor of savory chicken with the umami pizza of the kimchi into a warm, comforting, filling meal with great textures and tastes.
Whether you’re a novice Korean food lover or one who is very experienced with Kimchi, this recipe will surely top your list. Let’s start to know how to prepare that yummy Korean Kimchi Chicken step by step.
What is Korean Kimchi Chicken?
Korean Kimchi Chicken is a one-pan dish with marinated chicken pieces and spicy and tangy kimchi on the side. The flavor added by the kimchi really gives the chicken that savory, slightly sour, and spicy taste.
Korean Kimchi Chicken is usually served with steamed rice so the flavors blend well to give a harmonious mix of comforting and full of character meal.
Here, the star ingredient is kimchi, whose layers of flavor are being added through the fermentation process-including garlic, ginger, chili pepper flakes, and even sometimes fish sauce.
Why Make Korean Kimchi Chicken?
The Korean Kimchi Chicken is full of flavor. Kimchi adds a rich flavor of spicy, sour, and umami, so it is very hard to resist this dish.
This is a healthy dish since it has probiotics from the kimchi for gut health and chicken, which is lean protein.
Easy Preparation: Just with a few ingredients and steps, you can enjoy a delicious Korean dish right in your home.
Ingredients for Korean Kimchi Chicken
To make Korean Kimchi Chicken, you’ll need the following ingredients
- 4 chicken thighs or breasts (boneless, skinless) – cut into bite-sized pieces
- 1 cup kimchi – chopped, with some kimchi juice reserved
- 1 tablespoon gochujang (Korean red chili paste) – for added spice
- 1 tablespoon soy sauce – for seasoning
- 1 tablespoon sesame oil – for a nutty flavor
- 1 tablespoon vegetable oil – for sautéing
- 3 cloves garlic – minced
- 1 small onion – chopped
- 1 tablespoon sugar – to balance out the heat and tang
- 1 tablespoon rice vinegar – optional, for extra tanginess
- Green onions – chopped, for garnish
- Sesame seeds – for garnish
Optional Ingredients:
- Mushrooms – sliced, for added umami
- Tofu – for a vegetarian alternative or additional protein
- Potatoes – diced, to make the dish extra taste.
Recipe for Korean Kimchi Chicken
Step 1:
Prepare Chicken Chop the chicken: Begin by chopping your chicken into mouthful bites. You can make use of chicken thighs for a juicier aspect or breasts if you like your chicken lean. Marinate the chicken: In a bowl, mix together the soy sauce, gochujang, sesame oil, and minced garlic.
Add the chicken pieces to the bowl. Allow the chicken to sit for 15-20 minutes so that it absorbs every flavor.
Step 2:
Prepare the Chicken: last Sauté the onions and garlic: Add vegetable oil to a large pan. Heat that pan over medium heat. Add the chopped onions and garlic, Cook the chicken. Let it brown on the outside and cook properly. This may take up to 5-7 minutes.
Step 3:
Stir in the kimchi: The last step will be to add some kimchi juice to the pan and include the chopped kimchi into it. As the kimchi melts, the chicken will absorb the flavor of the spicy and tangy sensation from the kimchi.
Simmer: Bring this to a low simmer for approximately 5-10 minutes; that way, the chicken and kimchi flavors can mingle. I have thrown in just a small amount of sugar, as this would be required to counteract the tartness in the kimchi and rice vinegar for extra zing.
Optional Add-ins: If you have added mushrooms, tofu, or potatoes, add those in now, and let everything stew until it is cooked through.
Step 4:
Garnish and Serve Garnish: Season your Korean Kimchi Chicken with sprinkled bits of green onions on top and sesame seeds for a fresh, nutty finish.
Serve: It is best served hot wherein steamed rice or noodles can be served on the side to serve with the flavorful sauce.
Another way of serving this dish is by adding some extra kimchi on the side for added look.
TIPS:
To make the best Korean kimchi chicken, follow these steps: Make sure to use well-fermented kimchi. All things being equal, the more fermented it is, the deeper and tangier its flavor is going to be. It’s a great excuse to use any old kimchi you have hiding out in your fridge.
Spice level: Tweak it to your taste if you prefer a less intense version; omit or reduce the amount of gochujang. You can add more gochugaru, and Korean red chili flakes, to up the heat.
Marinate the chicken: If you are busy, you could do away with marinating; at least ensure it is marinated for 15 to 20 minutes so that the flavors are deepened. Throw in any vegetables you desire; you can use bell peppers, zucchini, or even carrots for more color and texture as well as added nutrition.
Serve Korean Kimchi Chicken
Korean Kimchi Chicken can be served in many ways, although the most common ways are the following: With rice: Steamed white or brown rice is a staple accompaniment as it is the one that helps balance spiciness in the dish.
With noodles: Place the chicken over udon, soba, or even ramen for a satisfying meal. Or for a fusion twist, use it as spicy taco filling, piling it high with crisp lettuce, fresh cilantro leaves, and a bright squeeze of lime.
Health benefits of kimchi chicken Abundant in probiotics:
Fermentation is an organic process of getting probiotics, which assist in enjoying healthy digestion and the well-being of your gut. The high quantity of protein is one of the factors that makes it a good source of lean protein.
Conclusion:
Korean Kimchi Chicken is this simple, yet flavorful dish: it infuses spiciness and zest that comes along with the kimchi mixed with tender savory chicken. It’s a great weeknight dinner or any time you desire comfort food and hearty flavor. Serve it with rice or noodles and garnish with fresh green onions and sesame seeds for a healthy fulfilling meal that you’ll be coming back to your dinner table again and again.