The Simply Korean Kimchi Chicken Recipe is the cure for boredom at dinner. Tender chicken breasts smothered in a hearty, flavorful and super delicious kimchi sauce.
Simply Korean Kimchi Chicken Recipe highlights
Enough with the boring and repetitive weeknight dinners! The Simply Korean Kimchi Chicken is a quick ticket to a rich, exotic flavor.
Guaranteed to pep up your taste buds!
I love kimchi-based soups, so when I saw this recipe from Jamie Oliver I knew I wanted to try it. Of course I adapted it to be easy and ready in 30 minutes.
kid friendly? It depends! My boy who loves spicy food loved it but my daughter didn’t. I think it will depend on whether your child is used to strong flavors.
You can make it entirely your own by throwing in some carrots, mushrooms, and/or chopped kale. Yummy.
ingredients you need
Please check the recipe card at the bottom of the post for exact amounts and detailed instructions (scroll down).
- kimchi
- Gochujang paste
- Low sodium soy sauce
- rice vinegar
- Honey
- sesame oil
- vegetable oil
- Chicken
- Sesame seeds and chopped spring onions for garnish (optional)
What is kimchi?
Kimchi is a mix of pickled and fermented vegetables. Cabbage is the most common vegetable used to make kimchi. Kimchi is very popular in Korean culture and is served with almost every meal. It can be served as a side dish or as an ingredient in many other dishes.
Where can you buy kimchi?
Kimchi is available at many grocery stores; Usually it’s in the refrigerated section if it’s fresh, or on the international island if it’s canned. You can also buy it online at Amazon.
How to Make Korean Kimchi Chicken
Please check the recipe card at the bottom of the post for exact amounts and detailed instructions (scroll down).
Step 1- Make the sauce
In a blender, add kimchi, gochujang paste, soy sauce, rice vinegar, honey, and sesame oil. Mix until smooth.
Step 2 – Fry the chicken
Put oil in your saucepan or saucepan. When hot, sear the chicken.
Step 3 – Add sauce & cook
Mix the chicken and kimchi sauce and simmer until the sauce has reduced, about 15 minutes.
Step 4 – Garnish and serve
Place chicken on a serving platter, sprinkle with sesame seeds and chopped spring onions, and drizzle with honey, if desired.
variations
I used chicken breasts cut into 1 inch pieces. You can use chicken thighs or drumsticks if you like. Cook bone-in chicken on high pressure for 15 minutes. When the timer beeps, release the pressure naturally for 5 minutes.
For a vegetarian variant, cook the kimchi sauce for 10 minutes, then add diced extra firm tofu; mix to combine. Simmer for 5 minutes to reduce the sauce.
serving suggestions
I love serving Korean kimchi chicken with white rice. However, you can also serve it over Asian noodles or steamed vegetables.
Make tips ahead
This Korean Kimchi Chicken recipe can be made up to 2 days in advance. Let the chicken cool completely, cover and refrigerate. Cover and reheat over low to medium heat
Storage and Freezing Instructions
SAVE ON COMPUTER: Korean kimchi chicken will keep in the fridge for up to 2 days. Make sure the chicken is completely cool, cover and then place in the fridge.
FREEZE: Allow the chicken to cool completely, place in a freezer container and freeze for up to 2 months. When ready to use, thaw overnight in the refrigerator and reheat, covered, over low-medium heat.
frequently asked Questions
Kimchi is a mix of pickled and fermented vegetables. Cabbage is the most common vegetable used to make kimchi. Kimchi is very popular in Korean culture and is served with almost every meal. It can be served as a side dish or as an ingredient in many other dishes.
Kimchi is available at many grocery stores; Usually it’s in the refrigerated section if it’s fresh, or on the international island if it’s canned. You can also buy it online at Amazon.
Yes, you can definitely double or triple this recipe. You don’t need to increase the cooking time.
I used chicken breasts cut into 1 inch pieces. You can use chicken thighs or drumsticks if you like. Cook bone-in chicken on high pressure for 15 minutes. When the timer beeps, release the pressure naturally for 5 minutes.
Absolutely! For a vegetarian variant, cook the kimchi sauce for 10 minutes, then add diced extra firm tofu; mix to combine. Simmer for 5-8 minutes to reduce the sauce.
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Recipe card 📖
Easy Korean Kimchi Chicken
This easy Korean Kimchi Chicken recipe is the cure for dinner boredom. Tender chicken breasts smothered in a hearty, flavorful and super delicious kimchi sauce.
instructions
Hob instructions:
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In a blender, add kimchi, gochujang paste, soy sauce, rice vinegar, honey, and sesame oil. Mix until smooth. Put aside. See Note.
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Add vegetable oil to a saucepan or large skillet over medium-high heat. When hot, add chicken and sauté until no longer pink.
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Add Korean sauce; mix to combine. Reduce heat to medium-low, cover and simmer for 15 minutes, or until chicken is cooked through and sauce is reduced.
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Place chicken on a serving platter, sprinkle with sesame seeds and chopped spring onions, and drizzle with honey, if desired.
Instant Pot Instructions:
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In a blender, add kimchi, gochujang paste, soy sauce, rice vinegar, honey, and sesame oil. Mix until smooth. Put aside. See Note.
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Turn on the Instant Pot and select “Sauté” mode, turn the heat up higher. When hot, add oil. Add chicken and sauté until no longer pink. Press “Cancel”.
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Add Korean sauce; mix to combine. Attach the lid to the Instant Pot and select manual or high pressure and cook for 10 minutes.
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After the time has elapsed, gently turn the valve to “Vent” to release the pressure. Then remove the lid. Press “Cancel”.
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Select the “Sauté” mode, set the heat to normal. Let the sauce reduce for about 5 minutes.
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Place chicken on a serving platter and sprinkle with sesame seeds and chopped spring onions, and drizzle with honey if desired.
KIMCHI: Kimchi is a mix of pickled and fermented vegetables. Cabbage is the most common vegetable used to make kimchi. Kimchi is very popular in Korean culture and is served with almost every meal. It can be served as a side dish or as an ingredient in many other dishes. Kimchi is available at many grocery stores; Usually it’s in the refrigerated section if it’s fresh, or on the international island if it’s canned. You can also buy it online at Amazon.
KIMCHI SAUCE: This sauce has a little bit of texture. If you want a smooth sauce, you can puree it and then pass it through a sieve.
CHICKEN: I used chicken breasts cut into 1 inch pieces. You can use chicken thighs or drumsticks if you like. Adjust the cooking time for bone-in chicken (legs or drumsticks). Cook under high pressure in the Instant Pot for 15 minutes. When the timer beeps, release the pressure naturally for 5 minutes.
VEGETARIAN: For a vegetarian version, cook the kimchi sauce for 10 minutes and then add diced extra firm tofu; mix to combine. Simmer for 5 minutes to reduce the sauce.
SAVE ON COMPUTER: Korean kimchi chicken will keep in the fridge for up to 2 days. Make sure the chicken is completely cool, cover and then place in the fridge.
FREEZE: Allow the chicken to cool completely, place in a freezer container and freeze for up to 2 months. When ready to use, thaw overnight in the refrigerator and reheat, covered, over low-medium heat.
GET AHEAD: This Korean Kimchi Chicken recipe can be made up to 2 days in advance. Let the chicken cool completely, cover and refrigerate. Cover and reheat over low to medium heat.
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Please note that nutritional information is a rough estimate and may vary depending on the products used.
Nourishment
Calories: 358kcalCarbohydrates: 8thGProtein: 49GFat: 14GSaturated Fatty Acids: 6GCholesterol: 145mgSodium: 442mgPotassium: 875mgFiber: 1GSugar: 6GVitamin A: 80ieVitamin C: 3.5mgCalcium: 24mgIron: 1.2mg