I knew Kimchi fried rice had become my addiction when i was planning my work lunch hour around the busiest times of a local Korean kitchen. I knew that as long as I left anytime before 11:37AM, I could beat the lunch hour line that seemed to wrap the wall and just outside the door… everyday.
And who could blame anyone for it?! Kimchi fried rice is by far one of the best – actually, there arent enough restaurants or kitchens that make it and that’s disappointing for everyone who has never tried it.
I had to learn how to make it. I was spending about $30.00 a week on kimchi fried rice and dumplings and um .. ain’t nobody got time for that! So i researched for hours on how to make kimchi fried rice and i found a great recipe at thao’s little kitchen. i used her recipe because she listed ingredients i already had in my cabinet and who doesn’t love a little convenience?!
– i would use old rice, day old rice seems to work best in my opinion because you don’t have to wait for it to chill prior to cooking it in your wok. if you are preparing rice on the same day, strain and place in a separate bowl. allow the rice to reach room temperature and then set in the fridge to cool.
– try not to overcook your rice!! being that you will be cooking it twice, essentially, you don’t want rice to turn gummy – not funny. not fun, period.
– most recipes for kimchi fried rice suggest you use gochujang sauce, which is a korean chill paste. i used sriracha chili sauce.. another reason i used thao’s little kitchen for my kimchi fried rice 😉
– i remove the skin from my chicken prior to cooking. this, of course, is a personal preference because.. i don’t like looking at the little hairs that can sometimes be found on the wing. it makes it all too real for me. however, if you fully enjoy the crispy, flavorful greatness that skin-on wings have, don’t even bother removing it!
– when i season chicken wings, prior to frying, i do not necessarily measure the spices. i have created my own rule of thumb. i sprinkle the seasonings across on one side only, making sure to cover every piece of chicken with one layer. once i have added all my seasonings, i toss the chicken until it’s covered on both sides. currently, my favorite mix is lawry’s seasoning salt, garlic powder, mesquite seasoning and a PINCH of black pepper.
skin (or don't) chicken wings, season them and set aside. try to season your wings about 30 minutes to an hour before frying.
following the recipe found on thao's little kitchen, heat your wok on medium heat with two tablespoons of vegetable oil. add in your onions until they become transparent. chop your kimchi cabbage into smaller strips and add to the wok, mixing in until it becomes dry. around this time, i chose to add in the green onions and fold them into the kimchi for about a minute prior to adding the rice. just enough to begin cooking, but not overcook!
fold in soy sauce, sesame oil, chili paste (gochujang or sriracha)!
to make the sweet thai chili sauce i used on the wings, take a bowl and whisk together sweet thai chili sauce, unagi sauce and soy sauce. add your wings to the bowl and toss until all wings are covered. depending on the depth of your bowl, the difficulty level of tossing all your wings at the same time might hit a 7.4. if your bowl is shallow, you may want to consider tossing half of your wings first... just something to be mindful of. hate for you to find out last minute.