Tender Chicken Thigh White Kimchi Fried Rice
A Delightful Combination of Moist Chicken Thigh and Refreshing White Kimchi ★ Chicken Thigh White Kimchi Fried Rice
Think red kimchi fried rice is the only option? Think again! This recipe is so mild, even children can enjoy it ★ A recipe from ‘All Recipes of the World’, ‘Man-gae Recipe’.
Main Ingredients- 1.5 bowls of warm cooked rice (approx. 300g)
- 1/4 red bell pepper, seeds removed and finely diced
- 1/4 yellow bell pepper, seeds removed and finely diced
- 3 cloves garlic, thinly sliced or minced
- 3 sheets of white kimchi, lightly squeezed and finely chopped
- 200g chicken thigh meat, cut into bite-sized pieces
- 2 eggs
- Cooking oil (or canola oil), as needed
- 1 tablespoon soy sauce
Chicken Thigh Marinade Ingredients- 1 tablespoon cooking wine (mirin or cheongju)
- A pinch of black pepper
- A pinch of salt
- 1 tablespoon cooking wine (mirin or cheongju)
- A pinch of black pepper
- A pinch of salt
Cooking Instructions
Step 1
First, prepare the vegetables. Wash the red and yellow bell peppers, remove the seeds, and finely dice them into approximately 0.5cm pieces. Thinly slice or mince the garlic. Finely chop the white kimchi into about 1-2cm pieces. If the white kimchi is too watery, the fried rice might become mushy, so it’s best to lightly squeeze out excess liquid with your hands.
Step 2
Rinse the chicken thigh meat lightly under running water and pat dry with paper towels. Cut into bite-sized pieces, about 2-3cm. Place the chicken thigh pieces in a bowl, add the marinade ingredients: 1 tablespoon of cooking wine, a pinch of black pepper, and a pinch of salt. Mix well and let it marinate for about 10 minutes. This step helps to remove any gamey smell and makes the chicken more tender.
Step 3
Before making the fried rice, prepare the fried eggs. Heat a generous amount of cooking oil in a pan over medium-low heat. Crack the eggs into the pan and fry them until they are sunny-side up with a soft yolk. A sunny-side up egg with a runny yolk is a delicious topping for fried rice. Carefully remove the cooked eggs and set them aside on a separate plate.
Step 4
Now, let’s start making the fried rice. Add a little more cooking oil to the same pan and heat over low heat. Add the sliced or minced garlic and stir-fry for about 1 minute, being careful not to burn it, to release its fragrant aroma.
Step 5
Once the garlic is fragrant, add the marinated chicken thigh pieces and increase the heat to medium. Stir-fry until the chicken begins to turn white on the outside. Then, add the finely chopped white kimchi and continue to stir-fry. Cook until the white kimchi is slightly softened. Add the warm rice and the diced red and yellow bell peppers, and stir-fry until the rice is fluffy and well combined.
Step 6
Once the ingredients are partially cooked, push the fried rice mixture to one side of the pan to create an empty space. Pour 1 tablespoon of soy sauce into the empty space and let it bubble slightly to develop its rich flavor. Wait until the soy sauce starts to caramelize a little.
Step 7
When the soy sauce has caramelized and deepened in flavor, mix all the ingredients in the pan together and stir-fry thoroughly. Ensure every grain of rice is coated with the delicious soy sauce and other ingredients. Transfer the completed Chicken Thigh White Kimchi Fried Rice to a serving plate. Top with the prepared sunny-side up egg. Finally, sprinkle with a little black pepper to taste for a visually appealing and perfectly seasoned dish!
