Hawaii Kim Chi Sauce Chicken Recipe

Tutu’s Hawaii Always Free Priority Shipping of Your Best Hawaii Seasoning Food Gift Basket

Chicken Thighs in Kim Chi Sauce
Chicken Thighs in Kimchi Sauce with an Asian Pear Slaw and Jasmine Rice

Kimchi (Korean pickles) typically come packed in a spicy brine that’s so good, you could just bottle it up and use it like your very

own secret sauce. Well, guess what: someone has done just that, Kim Chi Sauce using it to add some fiercely feisty personality to chicken thighs. Keeping with the Eastern theme, there’s also an Asian pear and sesame slaw on the side that counters the heat with bit of tang and sweetness, plus rice to soak up all that flavor.

Total Time 20 minutes

Ingredients

Jasmine Rice ½ cup

Chicken Thighs

12 ounces Asian Pear

1 unit Cilantro

¼ ounce Shallot

1 unit White Wine Vinegar

5 teaspoon Shredded Red Cabbage

4 ounce Sesame Oil

1 tablespoon Kimchi Hot Sauce

4 ounce Vegetable Oil

4 teaspoon Sugar

2 teaspoon Salt Pepper

Instructions

Cook Rice

Bring ¾ cup water and a pinch of salt to a boil in a small pot.

Add rice and cover.

Lower heat, reduce to a gentle simmer, and cook until tender, about 15 minutes.

Cook Chicken

Heat a drizzle of oil in a large pan over medium-high heat.

Season chicken all over with salt and pepper.

Add to pan and cook until browned and no longer pink in center, 5-6 minutes per side. Remove pan from heat and let chicken cool slightly.

Prep

Wash and dry all produce.

Halve and core pear, then cut into ¼-inch-thick slices.

Stack slices on top of each other and cut into thin matchsticks.

Roughly chop cilantro.

Halve, peel, and thinly slice shallot until you have about 2 TBSP.

Pickle Shallot

Stir to dissolve sugar.

Season with salt and pepper.

Set aside to pickle shallot.

Make Slaw

Place cabbage, pear, cilantro, sliced shallot, shallot pickling liquid, sesame oil, and 1 TBSP oil in a medium bowl.

Toss to combine.

Season with salt and pepper.

Coat Chicken and Serve

Add half the kimchi sauce to pan with chicken.

Toss to coat chicken.

Divide rice, slaw, and chicken between plates.

Drizzle with remaining kimchi sauce (to taste).