Instructions

• • In a bowl, combine the chicken pieces with kimchi sauce and chilli flakes. Allow it to marinate for at least 30 minutes in the refrigerator.
  • Whilst the chicken is marinading; cook the rice according to packet instructions and set aside.
  • Heat vegetable oil in a large pan or wok over medium-high heat.
  • Add the marinated chicken and cook until browned and cooked through, about 8-10 minutes.
  • Add the chopped kimchi to the cooked chicken. Stir and cook for an additional 5 minutes until the kimchi is heated through.
  • Taste and adjust the spice level by adding more chilli flakes or hot & spicy kimchi sauce if desired.
  • Serve the spicy chicken over a bed of sticky rice.
  • Garnish with sesame seeds, sliced spring onions and extra kimchi on the side, for an extra kick of flavour.

  Serve with pan fried shiitake mushrooms, spinach or kale