Korean Kimchi Fried Rice | Spicy Street Food with Chicken

Cut the juicy chicken thigh fillets into small, bite-sized pieces (about 1.5 cm). Cut the kimchi into smaller pieces, but be sure to keep the juice in a bowl, as it gives the rice an intense flavor. Thinly slice the spring onions (set the green parts aside for garnish) and finely crush the garlic.

In a small bowl, stir together the gochujang, soy sauce, and 2 tablespoons of the reserved kimchi juice until smooth. The cooked rice is ideally cold, day-old rice - gently loosen the grains with a fork.

Heat 15 ml of sunflower oil in a deep frying pan or wok over high heat. Add the chopped chicken thigh fillets and fry for 4-5 minutes until nicely golden brown, crusted, and cooked through.