Spicy Korean Chicken with Kimchi Rice
What Started it all:
chicken, kimchi
This recipe makes a spicy and satisfying meal for 4 people with tender chicken breasts and tangy kimchi rice. Perfect for those who want to experience the bold flavors of Korean cuisine.
Ingredients
- 4 chicken breasts, boneless and skinless
- 2 cups of kimchi, chopped
- 2 cups of cooked white rice
- 1 tablespoon of vegetable oil
- 1 tablespoon of gochujang (Korean chili paste)
- 2 tablespoons of soy sauce
- 1 tablespoon of honey
- 1 teaspoon of sesame oil
- 1 teaspoon of garlic, minced
- 4 green onions, thinly sliced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Heat vegetable oil in an oven-safe skillet over medium heat.
- Season chicken breasts with salt and pepper and place them in the skillet.
- Cook chicken for about 5 minutes per side, until golden brown.
- In a bowl, whisk together gochujang, soy sauce, honey, sesame oil, and garlic. Pour the mixture over the chicken in the skillet.
- Add the chopped kimchi, stirring it around the chicken breasts.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F.
- While the chicken is cooking, heat up the cooked rice in a pan with a teaspoon of oil.
- Serve the chicken over the kimchi and rice, and sprinkle with sliced green onions on top. Enjoy!