Food and Travel Magazine | Fried chicken and kimchi
Fried chicken and kimchi
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Cooking tools:
- Skillet
- Mixing bowl
- Stove
- Spoon
- Measuring spoon
- Chef's knife
- Cutting board
- Serving platter
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)
- 1⁄2 bunch spring onions, trimmed and thinly sliced
- 1tbsp toasted sesame seeds
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