Spicy Kimchi Chicken Fried Rice
Dim Sim LimSpicy Kimchi Chicken Fried Rice
Ingredients
For the Chicken & Marinade
- 1 pound boneless, skinless chicken thigh, cut into 1/2-inch pieces
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/4 teaspoon black pepper
For the Fried Rice
- 4 cups day-old cooked jasmine rice, cold
- 1 1/2 cups kimchi, chopped, with 2 tablespoons juice reserved
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 4 green onions, sliced, white and green parts separated
- 1/2 red bell pepper, diced
- 2 egg, beaten
- 3 tablespoons vegetable oil, divided
For the Sauce & Seasoning
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG (Chef's Choice), optional, for that extra 'yum yum'
- 1 teaspoon sesame oil, for finishing
- as needed crispy chili oil, for serving
For Garnish
- as needed green onions, sliced
- as needed sesame seeds, toasted
- as needed fried egg, optional, for topping
Instructions
- 1
First, let's get that chicken marinated! In a bowl, combine the diced chicken thigh with 1 tablespoon light soy sauce, 1 teaspoon sesame oil, 1 tablespoon cornstarch, and 1/4 teaspoon black pepper. Mix it all up with your hands – get in there! Set it aside to marinate while you prep everything else. This is how we get that tender, juicy chicken, baby! Boom!
⏱️ 5 min
- 2
Now, let's get our sauce ready. In a small bowl, whisk together the gochujang, 1 tablespoon light soy sauce, oyster sauce, sugar, chicken powder, and the reserved 2 tablespoons of kimchi juice. If you're feeling that extra 'yum yum' kick, toss in that MSG. Mix it well until smooth. This is the flavor bomb, people!
⏱️ 3 min
- 3
Heat your wok over high heat until it's smoking! Add 1 tablespoon of vegetable oil and swirl it around to season the wok. Crack in your beaten eggs and scramble them quickly, breaking them into small pieces. Once cooked, scoop them out and set aside. Don't overcook them, we want them fluffy!
⏱️ 2 min
- 4
Add another 1 tablespoon of vegetable oil to the screaming hot wok. Toss in your marinated chicken. Stir-fry vigorously, breaking up any clumps, until the chicken is cooked through and beautifully browned, about 3-4 minutes. Remove the chicken from the wok and set it aside with the eggs. We're building layers of flavor here!
⏱️ 4 min - 5
Add the final 1 tablespoon of vegetable oil to the wok. Throw in the minced garlic, minced ginger, and the white parts of your green onions. Stir-fry for about 30 seconds until fragrant – oh, that aroma! Now, add the diced red bell pepper and chopped kimchi. Stir-fry for 2-3 minutes, letting that kimchi get nice and caramelized. This is where the magic happens!
⏱️ 3 min
- 6
It's rice time! Add your cold, day-old jasmine rice to the wok. Break it up with your spatula or cleaver, tossing it constantly to ensure every grain gets coated and heated through. Stir-fry for 2-3 minutes until the rice is dancing in the wok. High heat, fast hands – that's the secret to 'wok hei'!
⏱️ 3 min
- 7
Pour in your prepared sauce mixture. Add the cooked chicken and scrambled eggs back into the wok. Toss everything together like a boss, ensuring the sauce coats every single grain of rice and piece of chicken. Keep that heat high! Finish with a drizzle of 1 teaspoon sesame oil and the green parts of your green onions. Give it one final, epic toss! Holy cow, this smells insane!
⏱️ 3 min - 8
Now we serve! Dish out that glorious Spicy Kimchi Chicken Fried Rice into your favorite ceramic bowls. Garnish with extra sliced green onions, a sprinkle of toasted sesame seeds, and if you're feeling extra fancy, a perfectly fried egg on top. Don't forget a generous drizzle of crispy chili oil for that extra kick! Bangali fish all fire! Enjoy, my friends!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimSpicy Kimchi Chicken Fried Rice
For the Chicken & Marinade
- 1 pound boneless, skinless chicken thigh, cut into 1/2-inch pieces
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/4 teaspoon black pepper
For the Fried Rice
- 4 cups day-old cooked jasmine rice, cold
- 1 1/2 cups kimchi, chopped, with 2 tablespoons juice reserved
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 4 green onions, sliced, white and green parts separated
- 1/2 red bell pepper, diced
- 2 egg, beaten
- 3 tablespoons vegetable oil, divided
For the Sauce & Seasoning
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG (Chef's Choice), optional, for that extra 'yum yum'
- 1 teaspoon sesame oil, for finishing
- as needed crispy chili oil, for serving
For Garnish
- as needed green onions, sliced
- as needed sesame seeds, toasted
- as needed fried egg, optional, for topping
Instructions
- 1
First, let's get that chicken marinated! In a bowl, combine the diced chicken thigh with 1 tablespoon light soy sauce, 1 teaspoon sesame oil, 1 tablespoon cornstarch, and 1/4 teaspoon black pepper. Mix it all up with your hands – get in there! Set it aside to marinate while you prep everything else. This is how we get that tender, juicy chicken, baby! Boom!
⏱️ 5 min - 2
Now, let's get our sauce ready. In a small bowl, whisk together the gochujang, 1 tablespoon light soy sauce, oyster sauce, sugar, chicken powder, and the reserved 2 tablespoons of kimchi juice. If you're feeling that extra 'yum yum' kick, toss in that MSG. Mix it well until smooth. This is the flavor bomb, people!
⏱️ 3 min - 3
Heat your wok over high heat until it's smoking! Add 1 tablespoon of vegetable oil and swirl it around to season the wok. Crack in your beaten eggs and scramble them quickly, breaking them into small pieces. Once cooked, scoop them out and set aside. Don't overcook them, we want them fluffy!
⏱️ 2 min - 4
Add another 1 tablespoon of vegetable oil to the screaming hot wok. Toss in your marinated chicken. Stir-fry vigorously, breaking up any clumps, until the chicken is cooked through and beautifully browned, about 3-4 minutes. Remove the chicken from the wok and set it aside with the eggs. We're building layers of flavor here!
⏱️ 4 min - 5
Add the final 1 tablespoon of vegetable oil to the wok. Throw in the minced garlic, minced ginger, and the white parts of your green onions. Stir-fry for about 30 seconds until fragrant – oh, that aroma! Now, add the diced red bell pepper and chopped kimchi. Stir-fry for 2-3 minutes, letting that kimchi get nice and caramelized. This is where the magic happens!
⏱️ 3 min - 6
It's rice time! Add your cold, day-old jasmine rice to the wok. Break it up with your spatula or cleaver, tossing it constantly to ensure every grain gets coated and heated through. Stir-fry for 2-3 minutes until the rice is dancing in the wok. High heat, fast hands – that's the secret to 'wok hei'!
⏱️ 3 min - 7
Pour in your prepared sauce mixture. Add the cooked chicken and scrambled eggs back into the wok. Toss everything together like a boss, ensuring the sauce coats every single grain of rice and piece of chicken. Keep that heat high! Finish with a drizzle of 1 teaspoon sesame oil and the green parts of your green onions. Give it one final, epic toss! Holy cow, this smells insane!
⏱️ 3 min - 8
Now we serve! Dish out that glorious Spicy Kimchi Chicken Fried Rice into your favorite ceramic bowls. Garnish with extra sliced green onions, a sprinkle of toasted sesame seeds, and if you're feeling extra fancy, a perfectly fried egg on top. Don't forget a generous drizzle of crispy chili oil for that extra kick! Bangali fish all fire! Enjoy, my friends!
⏱️ 2 min