Spicy Kimchi Chicken Fried Rice Explosion
Dim Sim LimSpicy Kimchi Chicken Fried Rice Explosion
Ingredients
For the Chicken & Marinade
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1/2 teaspoon white pepper
For the Fried Rice
- 4 cups day-old cooked jasmine rice, cold, grains separated
- 1 1/2 cups kimchi, drained and chopped
- 2 tablespoons kimchi juice, from drained kimchi
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/2 yellow onion, diced
- 4 green onions, sliced, whites and greens separated
- 1/2 red bell pepper, diced
- 2 eggs, beaten
- 3 tablespoons vegetable oil, plus more as needed
For the Sauce & Seasoning
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon light soy sauce
- 1/2 teaspoon dark soy sauce, for color
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon Yum Yum (MSG), optional, but highly recommended!
For Garnish
- as needed crispy chili oil
- as needed sesame seeds
- as needed fresh cilantro, chopped
Instructions
- 1
First, let's get that chicken marinated! In a bowl, combine the cut chicken thighs with 1 tablespoon light soy sauce, 1 tablespoon Chinese cooking wine, 1 tablespoon cornstarch, and 1/2 teaspoon white pepper. Mix it well with your hands, making sure every piece is coated. Set it aside to marinate while you prep the rest. Boom!
⏱️ 5 min
- 2
Now, let's get our sauce ready for the wok! In a small bowl, whisk together the gochujang, 1 tablespoon light soy sauce, dark soy sauce, sesame oil, granulated sugar, chicken powder, and the optional Yum Yum. This is our flavor bomb, so make sure it's well combined. Set it aside.
⏱️ 3 min
- 3
Heat your wok over maximum heat until it's smoking! Add 1 tablespoon of vegetable oil and swirl it around to season the wok. Add the marinated chicken and stir-fry vigorously until it's cooked through and beautifully browned, about 3-4 minutes. Remove the chicken from the wok and set it aside. Don't overcrowd the wok, cook in batches if necessary!
⏱️ 4 min
- 4
Add another 1 tablespoon of vegetable oil to the hot wok. Toss in the diced yellow onion and red bell pepper. Stir-fry for about 2 minutes until they start to soften and get fragrant. Woo!
⏱️ 2 min
- 5
Push the vegetables to one side of the wok. Add the minced garlic, minced ginger, and the white parts of the green onions to the empty side. Stir-fry for about 30 seconds until incredibly aromatic. Now, mix everything together.
⏱️ 1 min
- 6
Add the chopped kimchi and the kimchi juice to the wok. Stir-fry for another 2-3 minutes, letting the kimchi caramelize slightly and release its amazing flavor. This is where the magic happens!
⏱️ 3 min
- 7
Now, add the cold day-old jasmine rice. Break up any clumps with your spatula and stir-fry continuously, tossing the rice to ensure every grain gets coated and heated through. This is the 'Wok Fried Rice Fried' moment! Keep that wok moving, baby!
⏱️ 3 min
- 8
Push the rice to one side of the wok, creating a well. Add the remaining 1 tablespoon of vegetable oil to the well. Pour in the beaten eggs and scramble them quickly until just set. Then, incorporate the scrambled eggs into the rice mixture. Holy cow, look at those colors!
⏱️ 1 min - 9
Return the cooked chicken to the wok. Pour in the prepared sauce mixture. Stir-fry everything together vigorously, ensuring the sauce coats every single grain of rice and every piece of chicken and kimchi. This is your flavor explosion!
⏱️ 2 min
- 10
Finally, toss in the green parts of the green onions. Give it one last powerful stir-fry for about 30 seconds. Taste and adjust seasoning if needed – maybe a little more Yum Yum? Now we serve!
⏱️ 1 min
- 11
Plate your Spicy Kimchi Chicken Fried Rice Explosion into generous bowls. Garnish with a drizzle of crispy chili oil, a sprinkle of sesame seeds, and fresh chopped cilantro. Bangali fish all fire! Enjoy this absolute masterpiece!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimSpicy Kimchi Chicken Fried Rice Explosion
For the Chicken & Marinade
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1/2 teaspoon white pepper
For the Fried Rice
- 4 cups day-old cooked jasmine rice, cold, grains separated
- 1 1/2 cups kimchi, drained and chopped
- 2 tablespoons kimchi juice, from drained kimchi
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/2 yellow onion, diced
- 4 green onions, sliced, whites and greens separated
- 1/2 red bell pepper, diced
- 2 eggs, beaten
- 3 tablespoons vegetable oil, plus more as needed
For the Sauce & Seasoning
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon light soy sauce
- 1/2 teaspoon dark soy sauce, for color
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon Yum Yum (MSG), optional, but highly recommended!
For Garnish
- as needed crispy chili oil
- as needed sesame seeds
- as needed fresh cilantro, chopped
Instructions
- 1
First, let's get that chicken marinated! In a bowl, combine the cut chicken thighs with 1 tablespoon light soy sauce, 1 tablespoon Chinese cooking wine, 1 tablespoon cornstarch, and 1/2 teaspoon white pepper. Mix it well with your hands, making sure every piece is coated. Set it aside to marinate while you prep the rest. Boom!
⏱️ 5 min - 2
Now, let's get our sauce ready for the wok! In a small bowl, whisk together the gochujang, 1 tablespoon light soy sauce, dark soy sauce, sesame oil, granulated sugar, chicken powder, and the optional Yum Yum. This is our flavor bomb, so make sure it's well combined. Set it aside.
⏱️ 3 min - 3
Heat your wok over maximum heat until it's smoking! Add 1 tablespoon of vegetable oil and swirl it around to season the wok. Add the marinated chicken and stir-fry vigorously until it's cooked through and beautifully browned, about 3-4 minutes. Remove the chicken from the wok and set it aside. Don't overcrowd the wok, cook in batches if necessary!
⏱️ 4 min - 4
Add another 1 tablespoon of vegetable oil to the hot wok. Toss in the diced yellow onion and red bell pepper. Stir-fry for about 2 minutes until they start to soften and get fragrant. Woo!
⏱️ 2 min - 5
Push the vegetables to one side of the wok. Add the minced garlic, minced ginger, and the white parts of the green onions to the empty side. Stir-fry for about 30 seconds until incredibly aromatic. Now, mix everything together.
⏱️ 1 min - 6
Add the chopped kimchi and the kimchi juice to the wok. Stir-fry for another 2-3 minutes, letting the kimchi caramelize slightly and release its amazing flavor. This is where the magic happens!
⏱️ 3 min - 7
Now, add the cold day-old jasmine rice. Break up any clumps with your spatula and stir-fry continuously, tossing the rice to ensure every grain gets coated and heated through. This is the 'Wok Fried Rice Fried' moment! Keep that wok moving, baby!
⏱️ 3 min - 8
Push the rice to one side of the wok, creating a well. Add the remaining 1 tablespoon of vegetable oil to the well. Pour in the beaten eggs and scramble them quickly until just set. Then, incorporate the scrambled eggs into the rice mixture. Holy cow, look at those colors!
⏱️ 1 min - 9
Return the cooked chicken to the wok. Pour in the prepared sauce mixture. Stir-fry everything together vigorously, ensuring the sauce coats every single grain of rice and every piece of chicken and kimchi. This is your flavor explosion!
⏱️ 2 min - 10
Finally, toss in the green parts of the green onions. Give it one last powerful stir-fry for about 30 seconds. Taste and adjust seasoning if needed – maybe a little more Yum Yum? Now we serve!
⏱️ 1 min - 11
Plate your Spicy Kimchi Chicken Fried Rice Explosion into generous bowls. Garnish with a drizzle of crispy chili oil, a sprinkle of sesame seeds, and fresh chopped cilantro. Bangali fish all fire! Enjoy this absolute masterpiece!
⏱️ 1 min