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 Stir Fry of Chicken and Kimchi Recipe
Stir-fry is one of the main culinary techniques in Oriental cuisine. This means that the products are cut into small pieces "for one bite" and quickly fried in a wok with constant stirring. Thus, the taste, crispness and vitamins, as well as meat and juice are preserved in vegetables. And it is unlikely that you will find a way to fry a chicken faster. This dish is prepared easily and quickly. Chicken meat goes well with the spicy, spicy, sour-salty taste of kimchi. If you don't want the dish to get too spicy, then put less kimchi.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Korean Cuisine
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Korean Cuisine
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Chicken fillet cut into small pieces of 2-3 cm. Season with salt and pepper. Pour in the beaten egg, roll the pieces in it. Roll the chicken in flour.
    Chicken fillet cut into small pieces of 2-3 cm. Season with salt and pepper. Pour in the beaten egg, roll the pieces in it. Roll the chicken in flour.
  2. Heat a sufficient amount of vegetable oil over medium heat. Fry the breaded fillets in one layer in a frying pan (I got it in 2 steps) until golden brown and soft (so the pieces should be small, otherwise they will be raw inside). Put the chicken on a napkin to absorb excess oil.
    Heat a sufficient amount of vegetable oil over medium heat. Fry the breaded fillets in one layer in a frying pan (I got it in 2 steps) until golden brown and soft (so the pieces should be small, otherwise they will be raw inside). Put the chicken on a napkin to absorb excess oil.
  3. Leave 1 tablespoon of oil in a saucepan, add sesame oil. Fry 1 onion feather, garlic and ginger (do not bring it to a color change).
    Leave 1 tablespoon of oil in a saucepan, add sesame oil. Fry 1 onion feather, garlic and ginger (do not bring it to a color change).
  4. Pour over the mirin and soy sauce. Add the chicken to the pan and fry together for 1-2 minutes, stirring occasionally. Put the kimchi in a saucepan, stir and fry for 1 minute. Serve with rice. Kimchi does not need to be cooked for too long, it is enough just to put it to the chicken and mix it so that it still crackles.
    Pour over the mirin and soy sauce. Add the chicken to the pan and fry together for 1-2 minutes, stirring occasionally. Put the kimchi in a saucepan, stir and fry for 1 minute. Serve with rice. Kimchi does not need to be cooked for too long, it is enough just to put it to the chicken and mix it so that it still crackles.
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