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Fried chicken and kimchi
Serves 4 Starters and mains
Ingredients
- 20g light brown soft sugar
- 3tbsp dark soy sauce
- 2 garlic cloves, very finely chopped
- 2tbsp finely grated fresh ginger
- 1–2tsp chilli flakes, preferably Korean, to taste
- 2tbsp cornflour
- 1⁄2tsp freshly ground black pepper
- 700g boneless, skinless chicken (preferably thigh), diced
- 2tbsp vegetable oil
- 1 red onion, finely chopped
- 200g kimchi, sliced
- 1tbsp toasted sesame oil
- 1tbsp gochujang (Korean hot pepper paste)
To serve
- 1⁄2 bunch spring onions, trimmed and thinly sliced
- 1tbsp toasted sesame seeds
Method
Mix together the sugar, soy
sauce, garlic, ginger and half
the chilli flakes with 2tbsp water
in a bowl and set aside.
In a bowl, season the cornflour with the remaining chilli flakes, a big pinch of salt and the black pepper, then toss the chicken in it.
Heat the oil in a frying pan
over a moderate heat, add the
chicken and fry for 8-10 minutes
or until the chicken is just
cooked through and has taken on some colour. Stir in the
soy sauce mixture and bring
the contents of the pan to a rapid simmer.
Spoon the sauce over the
chicken to coat, remove the
pan from the heat and transfer
the chicken to a bowl. Set aside
to keep warm.
Wipe out the pan, then put it back over a moderate heat and add the onion. Fry for 2 minutes to soften and lightly brown, then add the kimchi, sesame oil and gochujang and cook for a further 2–3 minutes until the onion has softened.
Serve the chicken with the fried onion and kimchi sprinkled with the sliced spring onions and sesame seeds.
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