Easy Korean Kimchi Chicken Recipe Highlights
Enough with the boring and repetitive weeknight dinners already! This Easy Korean Kimchi Chicken is a quick ticket to rich, exotic flavor. Guaranteed to perk up your taste buds! I love kimchi-based soups, so when I saw this Jamie Oliver’s recipe, I knew I wanted to try it. Of course, I adapted it to be easy and ready in 30 minutes. Kid-friendly? It depends! My boy, who loves spicy food, loved it, but my daughter didn’t. So, I guess it will depend on whether your kid is used to strong flavors. You can totally customize it by adding a few carrots, mushrooms, and/or chopped kale. YUM.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Kimchi Gochujang paste Low-sodium soy sauce Rice vinegar Honey Sesame oil Vegetable oil Chicken Sesame seeds and sliced green onions to garnish (optional)
What is Kimchi?
Kimchi is a mix of pickled and fermented vegetables. Cabbage is the most common vegetable used to make kimchi. In Korean culture, kimchi is very popular, and it’s served with almost every meal. It can be served as a side dish or as an ingredient to create many other dishes.
Where can you buy kimchi?
How to Make Korean Kimchi Chicken
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1- Make the Sauce
Place kimchi, gochujang paste, soy sauce, rice vinegar, honey, and sesame oil in a blender. Blend until smooth.
Step 2- Saute the Chicken
Add oil to your pot or saucepan. When hot, sauté the chicken.
Step 3- Add the Sauce & Cook
Mix chicken and kimchi sauce and simmer until the sauce is reduced about 15 minutes.
Step 4- Garnish & Serve
Transfer chicken to a serving plate, sprinkle with sesame seeds and sliced green onions, and drizzle with honey, if desired.
Variations
I used chicken breasts cut into 1-inch pieces. If you prefer, you can use chicken thighs or legs. For bone-in chicken, cook on high pressure for 15 minutes. When the timer beeps, let the pressure release naturally for 5 minutes. For a vegetarian version, cook the kimchi sauce for 10 minutes, and then add diced extra firm tofu; mix to combine. Simmer for 5 minutes to reduce the sauce.
Serving Suggestions
I love to serve Korean Kimchi Chicken with white rice. However, you can also serve it over Asian noodles or steamed veggies.
Make Ahead Tips
This Korean Kimchi Chicken recipe can be made up to 2 days ahead. Allow the chicken to cool completely, cover and refrigerate. Reheat covered over low-medium heat
Storing & Freezing Instructions
STORE: Korean Kimchi Chicken will last up to 2 days in the fridge. Make sure to allow the chicken to cool completely, cover and then refrigerate. FREEZE: Allow the chicken to cool completely, place it in a freezer container and freeze for up to 2 months. When ready to use, thaw overnight in the refrigerator and reheat covered over low-medium heat.
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Recipe Card 📖
