Kimchi Chicken Fried Rice
A quick, savory Korean-inspired fried rice combining golden pan-fried chicken, tangy kimchi, and a deeply flavorful spicy soy sauce. Perfect for transforming leftover rice into an unforgettable meal.
Fried rice is the ultimate canvas for leftovers, and this kimchi chicken version brings vibrant, punchy flavors to the pan. The secret to its irresistible texture lies in searing the chicken until golden and crispy before folding in the tart, fermented kimchi. Using cold, day-old rice ensures every grain separates perfectly, absorbing the sweet and spicy umami-rich sauce without becoming soggy.
Ingredients
- 1 chicken leg, deboned and chopped
- 2 tbsp light soy sauce, divided
- 1 tbsp dark soy sauce, divided
- 1 tbsp cooking wine
- 1 tbsp Korean chili paste (gochujang)
- 0.5 red onion, chopped
- 1 large head garlic, minced
- 1 cup kimchi, chopped
- 2-3 cups leftover cooked rice, chilled
- to taste salt, sugar, white and black pepper
- 2 tbsp cooking oil
- optional sesame seeds and cilantro for garnish
Instructions
- 1Debone and cut the chicken
Take a chicken leg, debone it carefully, and cut it into large chunks on a white plate. You can also include extra chicken pieces if available. Prepare the meat to ensure even cooking and easy marination.
Tip: Kitchen scissors make quick work of deboning chicken legs compared to a knife. - 2Marinate the chicken
Add 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce, 1 tablespoon of cooking wine, a dash of white pepper, a pinch of salt, and a pinch of sugar to the chicken pieces. Mix thoroughly and let it marinate for 15 minutes.
Tip: Allowing the chicken to marinate for the full 15 minutes ensures the savory flavors penetrate deeply. - 3Chop the red onion
Take half a red onion and cut it into small pieces on a wooden cutting board. These aromatics will add a sweet and savory base to the fried rice dish.
Tip: Cut the onions uniformly so they sauté evenly along with the garlic. - 4Mince the garlic
Take a large head of garlic and mince the cloves finely using a knife on a wooden cutting board.
Tip: Use plenty of garlic for extra aroma. - 5Prepare the sauce mixture
Combine 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce, a pinch of salt, half a tablespoon of sugar, black pepper, and 1 tablespoon of Korean chili paste in a container. Mix the ingredients well and set aside for later use.
Tip: Mixing the sauce in advance ensures the Korean chili paste dissolves evenly before hitting the pan. - 6Prepare the kimchi
Take a portion of kimchi from your container using chopsticks and prepare it to be added to the stir-fry. Kimchi provides the signature tangy, spicy core flavor for the fried rice.
Tip: Squeeze out excess liquid from the kimchi if you prefer a less soggy fried rice texture. - 7Pan-fry the marinated chicken
Heat oil in a pan over medium heat, then place the marinated chicken pieces inside. Cook them without flipping until the bottom side becomes golden and crispy before turning them over.
Tip: Let the chicken sear undisturbed on the first side to develop a rich, golden crust. - 8Add aromatics to the chicken
Add the chopped red onions and minced garlic into the pan with the chicken, and stir-fry them together to release their aromatic flavors.
Tip: Sauté the garlic just until fragrant to prevent burning. - 9Stir-fry kimchi with chicken and onions
Add the kimchi into the pan and stir-fry it together with the chicken and onions until well combined and heated through.
Tip: Stir-fry the kimchi well to let its flavors blend with the chicken and onions.
