Kimchi Fried Rice with Fried Chicken and Gochujang Cabbage

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1. Make the crispy chicken by combining the flour, cornstarch, salt, and pepper in a bowl. In another bowl, mix the egg and cold water. Dip the chicken pieces into the wet mixture, then into the dry mixture to coat. Heat the vegetable oil in a deep pan over medium-high heat and fry the chicken in batches for 4–5 minutes until golden and cooked through, then drain on paper towels.

Step 2

Step 2. In a large pan or wok, heat the 1 teaspoon vegetable oil over medium-high heat. Add the chopped kimchi and stir-fry for 1 minute.

Step 3

Step 3. Add the cabbage, 1 tablespoon gochujang, soy sauce, and sugar. Stir-fry for 3–4 minutes until the cabbage softens slightly and is coated in sauce. Remove from the pan and set aside.

Step 4

Step 4. In the same pan, add the cooked rice, kimchi juice, water, and 3 tablespoons gochujang sauce. Stir-fry for 5–6 minutes, breaking up clumps, until heated through.

Step 5

Step 5. Stir in the crispy chicken and gochujang cabbage. Mix until evenly coated and hot.

Step 6

Step 6. Drizzle with toasted sesame oil, remove from the heat, and plate.

Step 7

Step 7. Fry the eggs sunny-side up in a separate pan and place one on top of each serving.

Step 8

Step 8. Sprinkle with chopped scallions and roasted sesame seeds before serving.