Kimchi Chicken Rice Bowl
Charred chicken, kimchi and rice with a fried egg on top.
Pan-fried chicken with kimchi, rice, sesame and spring onion. A gut-friendly rice bowl with deep umami, gentle heat and a serious hit of protein.
Nutrition · per serving
Method
- 1
Season the chicken
Get a pan hot and colour the chicken well on both sides. If the breast is thick, finish it in a 180°C oven until cooked through. Rest for 3 to 5 minutes before slicing across the grain. A good sear builds flavour, the oven finishes the job gently and helps keep the chicken juicy.
- 2
Sear and rest
Cook the chicken in a hot pan for 3–4 minutes a side, or until golden and cooked through. Rest for 3 minutes, then slice across the grain so it stays tender.
- 3
Prep the crunch
Cut the cucumber into half-moons and the carrot into fine matchsticks or ribbons. The kimchi brings acid and heat, so keep the fresh veg clean and crisp.
- 4
Build the bowl
Warm the rice, pile it into a bowl, then add the sliced chicken, kimchi, cucumber and carrot in separate sections. Taste the rice and chicken together before adding any extra salt — kimchi can do a lot of the seasoning.