Stir-Fried Chicken with Kimchi

Stir-Fried Chicken with Kimchi


300g boneless & skinless chicken breast (cubed)

2 tsp corn flour

380g homemade kimchi

1 x 220g potato (peeled and cut into strips)

120g cabbage (discard the tough core and cut into strips)

½ carrot (cut into strips)

1 stalk spring onion (cut into section)

4 tbsp cooking oil (divided)


1 tbsp sake

1 tbsp light soy sauce

1 tsp sugar

¼ tsp salt

¼ tsp ground white pepper


1 tsp toasted white sesame seeds

Preparation Instructions:

  1. Marinate the chicken cubed with corn flour and set aside.
  2. Heat up a non-stick skillet with 2 tbsp of cooking oil, pan-fry the marinated chicken cubed until lightly brown. Remove and set aside.
  3. Add in 2 more tbsp of cooking oil, add in potato strips, lightly saute, add in the cabbage and carrot, saute until tender crisp.
  4. Add in pan-fried chicken breast, kimchi and seasonings. Stir to combine.
  5. Add in spring onion, toss well.
  6. Dish out, garnish with toasted white sesame seeds. Serve.



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