Kimchi Fried Chicken Recipes

KIMCHI FRIED CHICKEN

Kimchi Fried Chicken image

Provided by Wanna Make This?

Time 9h

Yield 6 servings

Number Of Ingredients 14

Ingredients

3 small boneless skinless chicken breasts (6 to 8 ounces each), cut in half lengthwise
3 large boneless skinless chicken thighs (6 to 8 ounces each), cut in half crosswise
2 cups prepared kimchi (about 12 ounces)
2 cups buttermilk
3 cups all-purpose flour
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons smoked paprika
1 teaspoon celery seeds
1 teaspoon ground cumin
1 teaspoon ground white pepper
4 cups vegetable oil
2 scallions, thinly sliced on the diagonal

Steps:

Add the chicken to a large bowl. Put the kimchi in a food processer and blend until smooth. Add it to the chicken along with the buttermilk and stir until well combined. Cover with plastic wrap and refrigerate for at least 8 hours and up to overnight.
When you are ready to cook the chicken, whisk the flour, chili powder, garlic powder, onion powder, smoked paprika, celery seeds, cumin and white pepper in a large bowl.
Working with one piece of chicken at a time, remove from the kimchi marinade, allowing any excess marinade to drip off, then dredge in the seasoned flour. Transfer the chicken to a wire rack set over a baking sheet. Repeat this process until all the chicken has been dredged once. Then dredge the chicken one piece at a time for a second time. This second dredge will make for an extra thick and crunchy crust. Repeat until all the chicken has been dredged twice. Let the chicken sit at room temperature while you heat up the oil.
Fill a large high-sided skillet or cast-iron pan with a little more than 1/2-inch of oil and heat to 375 degrees F on a deep-fry thermometer. When the oil is hot, fry the chicken in batches of 4 pieces until golden brown and the internal temperature is 165 degrees F on an instant-read thermometer, 6 to 8 minutes total, carefully turning the chicken once halfway through the cooking time. Transfer the fried chicken to a second wire rack set over a baking sheet. Allow the oil to return to 375 degrees F in between each batch.
Sprinkle the chicken with sliced scallions and serve immediately.

FRIED KIMCHI

Fried Kimchi image

Kimchi is a popular Korean side dish featuring fermented cabbage. Other vegetables can be used and applied with the same fermentation process to produce a similar taste and different textures. In this recipe, I fry some kimchi to completely alter the taste and texture for a smoky doppelganger! It is so great with Korean barbeque and with plain old rice. It is certainly one of my favorites and so easy to make. Enjoy hot or cold! Sprinkle sesame seeds on top as a garnish.

Provided by internationalcook

Categories Side Dish

Time 20m

Yield 4

Number Of Ingredients 4

Ingredients

1 cup kimchi, chopped into bite-sized pieces, or to taste
½ teaspoon sesame oil, or to taste
1 ½ teaspoons white vinegar
1 tablespoon white sugar, or to taste

Steps:

Heat a nonstick skillet to medium-high heat. Add kimchi. Saute until fragrant and slightly yellow, about 5 minutes. Add sesame oil; cook until kimchi is coated, 2 to 3 minutes. Pour in vinegar to coat the bottom of the skillet. Increase heat slightly; bring vinegar to a boil. Add sugar. Reduce heat to low; cook until sugar dissolves and kimchi is browned, about 3 minutes.

Nutrition Facts : Calories 25.2 calories, Carbohydrate 4.7 g, Fat 0.7 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 248.9 mg, Sugar 3.6 g

KIMCHI FRIED RICE (KIMCHI BOKKEUMBAP)

Kimchi Fried Rice (Kimchi Bokkeumbap) image

Tired of the same ol' fried rice? Well, this will add a kick to any of your favorite fried rice recipe by adding kimchi. If you love kimchi, you will surely love this recipe. You can substitute butter for the canola oil and any meat (chicken, ham, pork, or spam) for the ground beef.

Provided by abstractj

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 25m

Yield 2

Number Of Ingredients 9

Ingredients

1 tablespoon canola oil
¼ cup ground beef
1 green onion, sliced, white and green parts separated
1 cup kimchi, drained and chopped
1 tablespoon gochujang (Korean hot pepper paste), or to taste
3 cups cooked short-grain rice
1 teaspoon sesame oil
1 teaspoon butter
1 egg

Steps:

Heat canola oil in large skillet over high heat. Stir ground beef and white parts of green onion into skillet and reduce heat to medium. Cook and stir beef and green onion until meat is browned and onion is fragrant, 1 to 2 minutes.
Stir kimchi and gochujang into meat mixture and cook until warmed through and fragrant, 2 to 4 minutes. Add rice; cook and stir until rice is heated through and coated with gochujang, 3 to 5 minutes more.
Drizzle sesame oil over rice mixture and stir to coat. Garnish with green parts of green onion.
Melt 1 teaspoon butter in a skillet over medium-high heat. Crack egg into the pan and cook until white is completely set and yolk is thick, 3 to 4 minutes. Place egg over fried rice.

Nutrition Facts : Calories 565.5 calories, Carbohydrate 88.2 g, Cholesterol 107.3 mg, Fat 16.9 g, Fiber 3.9 g, Protein 13.5 g, SaturatedFat 4 g, Sodium 621.7 mg, Sugar 2.8 g

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