Hawaii Korean Kim Chi Sauce Chicken Recipe
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Chicken Thighs in Kim Chi Sauce
Chicken Thighs in Kimchi Sauce with an Asian Pear Slaw and Jasmine Rice
Kimchi (Korean pickles) typically come packed in a spicy brine that’s so good, you could just bottle it up and use it like your very
own secret sauce. Well, guess what: someone has done just that, Kim Chi Sauce using it to add some fiercely feisty personality to chicken thighs. Keeping with the Eastern theme, there’s also an Asian pear and sesame slaw on the side that counters the heat with bit of tang and sweetness, plus rice to soak up all that flavor.
Total Time 20 minutes
Ingredients
Jasmine Rice ½ cup
Chicken Thighs
12 ounces Asian Pear
1 unit Cilantro
¼ ounce Shallot
1 unit White Wine Vinegar
5 teaspoon Shredded Red Cabbage
4 ounce Sesame Oil
1 tablespoon Kimchi Hot Sauce
4 ounce Vegetable Oil
4 teaspoon Sugar
2 teaspoon Salt Pepper
Instructions
Kim Chi Sauce Chicken Recipe
Cook Rice
Bring ¾ cup water and a pinch of salt to a boil in a small pot.
Add rice and cover.
Lower heat, reduce to a gentle simmer, and cook until tender, about 15 minutes.
Cook Chicken
Kim Chi Sauce Chicken Recipe
Heat a drizzle of oil in a large pan over medium-high heat.
Season chicken all over with salt and pepper.
Add to pan and cook until browned and no longer pink in center, 5-6 minutes per side. Remove pan from heat and let chicken cool slightly.
Prep
Kim Chi Sauce Chicken Recipe
Wash and dry all produce.
Halve and core pear, then cut into ¼-inch-thick slices.
Stack slices on top of each other and cut into thin matchsticks.
Roughly chop cilantro.
Halve, peel, and thinly slice shallot until you have about 2 TBSP.
Pickle Shallot
Stir to dissolve sugar.
Season with salt and pepper.
Set aside to pickle shallot.
Make Slaw
Place cabbage, pear, cilantro, sliced shallot, shallot pickling liquid, sesame oil, and 1 TBSP oil in a medium bowl.
Toss to combine.
Season with salt and pepper.
Coat Chicken and Serve
Kim Chi Sauce Chicken Recipe
Add half the kimchi sauce to pan with chicken.
Toss to coat chicken.
Divide rice, slaw, and chicken between plates.
Drizzle with remaining kimchi sauce (to taste).
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