How To Make Fried Chicken and Kimchi

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I don’t think a day passes when I don’t have some kimchi in the fridge here at home. I honestly love the stuff and find it is an indispensable and favourite condiment of mine.

Fridge-cold and straight from the fork is just fine as a snack for me. Frying kimchi, however, as in this recipe, will alter the flavour profile and make for a less pungent, less sour ingredient.

In this case, its flavours complement the chicken beautifully, along with the ginger, sesame and soy – every ingredient working in harmony. Please don’t baulk at the quantity of sugar – this is necessary for the balance of sweet and sour and all-essential caramelization.

One Pan Chicken by Claire Thomson (Quadrille, £20), Photography by Sam Folan

Ingredients for Fried Chicken and Kimchi Serves: 4

20g (3/4 oz) light brown soft sugar
3 tbsp dark soy sauce
2 garlic cloves, very finely chopped
2 tbsp finely grated (shredded) fresh ginger
1–2 tsp chilli flakes, preferably Korean, to taste
2 tbsp cornflour (corn starch)
½ tsp freshly ground black pepper
700g (1lb 9oz) boneless, skinless chicken (thigh is best), diced
2 tbsp vegetable oil
1 red onion, finely chopped
200g (7oz) kimchi, sliced
1 tbsp toasted sesame oil
1 tbsp gochujang (Korean hot pepper paste)
½ bunch of spring onions (scallions), trimmed and thinly sliced
1 tbsp toasted sesame seeds
Salt

Mix together the sugar, soy sauce, garlic, ginger and half the chilli flakes with 2 tablespoons of water and put to one side.
Season the cornflour (corn starch) with the remaining chilli flakes, a big pinch of salt and the ½ teaspoon of black pepper. Toss the chicken in the seasoned cornflour.
Heat the oil in a frying pan over a moderate heat and then add the chicken. Fry for 8–10 minutes, or until the chicken is just cooked through and has taken on some nice colour. Then, stir in the soy sauce mixture and bring the contents of the pan to a rapid simmer. Spoon the sauce over the chicken to coat. Remove the pan from the heat and place the chicken in a bowl to one side. Wipe out the pan.
Return the pan to a moderate heat and fry the onion for 2 minutes to soften and lightly brown. Then, add the kimchi, sesame oil and gochujang and cook for a further 2–3 minutes, until the onion is softened.
Serve the chicken with the fried onion and kimchi all strewn with the sliced spring onions (scallions) and sesame seeds.

About the author

"I was born in Zimbabwe and spent my early childhood there before moving to London aged 8, from the city to Shropshire, in deepest countryside, until leaving home with a backpack and books (in a time before kindles). I have cooked in many places around the world and think cooking good food with interesting people from wherever in the world is where I am happiest. Also too, my own kitchen table with the children home from school, cup of tea, glass of wine and so on. Professional chef, food writer, author and mother of 3, I am almost always in an apron and am never without something to cook, someone to feed. Have knives and will travel!"