Korean
Honey Garlic Chicken with Kimchi Fried Rice
A mouth-watering Korean-inspired dinner that features tender honey garlic chicken served alongside flavorful kimchi fried rice. This easy recipe is perfect for busy weeknights and will satisfy your craving for delicious Korean flavors!
Total Time45 minutes
Servings4
Difficulty
easy
Cost
Medium
Nutrition (per serving)
0
Calories
30
Protein
75
Carbs
10
Fat
4
Fiber
0g
Sodium
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1/4 cup honey
- 3 tablespoons soy sauce
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 1/2 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 2 cups cooked rice (preferably day-old)
- 1/2 cup kimchi, chopped
- 2 green onions, chopped
- 1 tablespoon gochujang (Korean chili paste)
- 2 large eggs
- Salt to taste
- Sesame seeds for garnish (optional)
Instructions
- 1In a bowl, whisk together honey, soy sauce, minced garlic, sesame oil, and black pepper.
- 2Place the chicken thighs in a plastic bag or dish and pour the marinade over them. Let it marinate for at least 30 minutes (up to 2 hours) in the refrigerator.
- 3Heat vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and cook for 5-7 minutes on each side or until golden brown and cooked through.
- 4Add the reserved marinade to the skillet and let it simmer for 2-3 minutes, until it thickens slightly and coats the chicken.
- 5In another pan, heat a bit of oil over medium heat. Add the cooked rice and kimchi, stir-frying for about 3-4 minutes.
- 6Push the rice to the side and crack the two eggs into the pan, scrambling them until cooked. Mix the eggs into the rice, then add the gochujang, mixing until well combined. Taste and season with salt if needed.
- 7Serve the honey garlic chicken on a plate, garnished with sesame seeds, alongside the kimchi fried rice, topped with chopped green onions.
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