Korean Grilled Chicken with Kimchi Rice


-Serves 4 (GF, DF)
Another wonderful thing about Singapore is the ease with which you can find international ingredients everywhere. The next time you are out shopping at your international supermarket, look for gochujiang (fermented chili paste) in red plastic tubs in the Korean isle. Better even, request a Korean friend to bring you some homemade Gochujiang from Korea. This bright red, fermented chili paste is like an umami bomb waiting to explode. When buying gochujiang, do check the spiciness level on the packaging; it ranges from mild to hot. I much prefer the hot version, but you may choose one to suit your own palate.

​One of our favorite dinner recipes at home is a simple grilled chicken marinated in gochujiang, served with kimchi fried rice. Extremely easy to make and ready within minutes, this mouth-watering duo will leaving you craving for more... 
 Gochujiang Mayo:
 1/4 cup mayonnaise
1 - 2 teaspoons Gochujiang (Korean chili paste)
1/2 teaspoon lime juice or lemon juice (optional)
sea salt, to taste
ground black pepper, to taste

Ingredients for Korean Grilled Chicken with Kimchi Rice

Chicken:
2 tablespoons light soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 tablespoon Gochujang (Korean chili paste)
1 tablespoon grated ginger
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds
3 grinds black pepper, or to taste
Pinch of sea-salt
3 cloves garlic, grated
2 large spring onions or scallions, finely chopped
4 medium boneless, skinless chicken breasts
Olive oil, to brush lightly on grill or on the pan
​
Kimchi Rice:
​Cooked, cooled Jasmine rice (made with 420g raw Jasmine rice. Day old rice from the refrigerator works best for fried-rice)

3 tablespoons olive oil, plus more for frying eggs
2-3 whole spring onions, bulbs and leaves separated and finely chopped 
1 cup good-quality cabbage kimchi, chopped
¼ cup kimchi juice (separate the juice from the packet of kimchi, set aside)
¼ cup water
2-3 tablespoons Gochujang (Korean chili paste)
1 teaspoon sesame oil
1 spring onion, chopped - for garnish
1 tablespoon toasted black and white sesame seeds, for garnish
4 eggs, for garnish

Recipe
Chicken:
1. In a large bowl, whisk together soy sauce, honey, vinegar, gochujiang, ginger, sesame oil, sesame seeds, black pepper, salt, garlic and spring onions. 
2. Place chicken breast in a large ziploc bag and pour in the  marinade, close bag and lightly bash chicken breast with a rolling pin to flatten it a bit (this will help tenderize the chicken).
3. Cover and place in the fridge for at least 4 hours and better yet, overnight, to let the flavors infuse. Let the chicken come to room temperature for about 30 minutes before cooking.
4. To cook, bring a grill or griddle pan or cast-iron pan to medium-high heat. Brush lightly with vegetable oil.
5. Shake the excess marinade off the chicken and place on the grill. Cook until cooked through, flipping once, about 3-4 minutes on each side. Let chicken rest in a warm place for a few minutes before slicing. Serve hot with grilled vegetables or kimchi rice and gochujiang mayo.

Gochujiang Mayo:
1. Combine all ingredients in a medium-sized bowl and whisk until well combined. Refrigerate until ready to use.

Kimchi Rice: ​
1. Heat oil in a large wok. Add spring onion bulbs and chopped kimchi - stir-fry for about a minute. 
2. Add rice, kimchi juice, water, and gochujang. Stir all the ingredients together for a few minutes. Add spring onion greens and sesame oil - stir well. 
​3. Heat a tablespoon oil in a small frying pan. Crack one egg at a time into hot oil, and fry for about 2 minutes until its edges are crispy and egg whites have set. Season with salt and pepper.
4. Split rice into 4 portions. Top each portion with fried egg, chopped green onion, and sesame seeds. Serve alongside grilled chicken and gochujiang mayo.
For more delicious recipes, check out our upcoming hands-on cooking classes in Downtown Singapore.
​Click here for more details.