Stir fry-one of the main culinary techniques in Oriental cuisine. This means that the products are cut into small pieces "one bite" and quickly fried in a wok with constant stirring. The vegetables are thus preserved flavor, crunch, and vitamins, and the meat and juice. And it is unlikely that you will find a way to fry the chicken faster. This dish is easy and quick to make. Chicken meat goes well with spicy, spicy, sour-salty taste of kimchi. If you do not want to get too spicy dish, then kimchi put less.
Chicken fillet cut into small pieces of 2-3 cm.
Season with salt and pepper. Pour the beaten egg, stir the pieces in it. Roll the chicken in flour.
Heat a sufficient amount of vegetable oil over medium heat. Fry the breaded fillets in a single layer in the skillet (I got 2 admission) until Golden brown and tender (so the pieces should be small, otherwise they will be raw inside). Put the chicken on a napkin to absorb excess oil.
Leave 1 tablespoon of oil in a saucepan, add sesame oil.
Fry 1 onion feather, garlic and ginger (do not bring to color change).
Pour mirin and soy sauce. Add to the skillet the chicken, and fry together for 1-2 minutes, stirring occasionally.
Put kimchi in a saucepan, stir and fry for 1 minute.
Serve with rice. Kimchi not to cook too long, it is enough just to put to the chicken and stir so it still crackled.