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Kimchi Chicken Stir Fry

When it comes to making this stir fry dish, make sure not to cook the Kimchi too long in order to keep as much nutrients as possible. The chicken chunks shouldn't be too large too so that they are cooked quickly and easily.

Prep time: 10 mins
Cook time: 25 mins
Yield: 2 to 3 serves

Ingredients:
  • 230 gm chicken breast
  • ⅛ tsp salt
  • pepper, to taste
  • ½ egg, whisked
  • 2 ½ Tbsp plain flour / all purpose flour
  • 1 Tbsp julienned ginger
  • 1 tsp minced garlic
  • 180 gm Kimchi, store-bought or homemade
  • 1½ tsp light soy sauce
  • 2 tsp mirin
  • sesame oil, to taste
  • 1 stalk spring onion, roughly chopped
Method:
  1. Cut chicken breast into 2.5-cm (1-inch) chunks. Season with salt and pepper. Lightly coat with whisked egg, followed by plain flour.
  2. Heat enough oil covering a pan over medium heat. Shallow-fry the chicken until all sides are golden brown and cooked through. Place on kitchen paper to absorb excess oil.
  3. Discard the excess oil in the pan, leaving about 1 tablespoon of oil. Saute ginger and garlic over medium high heat. Don’t burn the ginger. Toss back the chicken in pan. Add Kimchi and spring onion. Stir to combine. Season with light soy sauce and mirin. Add a dash of sesame oil to increase the fragrance. Serve immediately. Enjoy!

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