Crispy Chicken Kimbap Recipe!

 Chicken Kimbap

Kimbap with crispy chicken

Hello, K Friends! How are you doing? I am hoping that you are just doing fine! 
A few months ago, I introduced “dried seaweed rice sandwich” that is a type of a Kimbap on my YouTube channel. Today, I am going introduce a bit different type of Kimbap and I chose chicken meat. It is called Chicken Kimbap. Chicken meat is one of the most popular meats in the world, and many people can enjoy this Korean cuisine.    

In my recipe today, I used chicken thigh, but someone may prefer chicken breast to chicken thigh. It doesn’t really matter, so you can use what you prefer. In addition, you may add a sauce on the top of the Kimbap. For example, BBQ sauce or something else whatever you want to try! Hope you enjoy this recipe!    

Ingredients 

500g chicken thigh, dried seaweeds, 3 bowls of steamed rice, 6 eggs, 1 carrot, 1 bunch of spinach, 1/2 cup of corn starch powder, cooking oil, sesame oil, a bit of ginger, salt, and pepper, sesame seeds

                              

How to Make Chicken Kimbap

Step 1: Trimming and Grilling Chicken Thigh

Wash the chicken under running water. Remove some fat. If it's too thick, slice it thinly. Grate a little ginger into the trimmed chicken. Add 1/2t of salt, 2T of soy sauce, 1T of sugar, and a bit of pepper. Mix it well. Coat seasoned chicken with starch. Grill them on a pan. Cook them slowly.

 

Step 2: Making Egg garnish

Put 6 eggs in a bowl. Add a bit of salt. Mix well with a fork. Put some oil in a preheated pan. Then wipe it lightly with a kitchen towel. Add some egg mixture. Cook the eggs slowly over low heat. Once the egg is cooked, turn it over.                   

Step 3: Other ingredients prep.

Blanch spinach in boiling water for about a minute. Wash them in cold water. Squeeze the water out of washed spinach. Add a bit of salt, and half tablespoon of sesame oil. Mix it well. Slice the carrots thinly. Put them on a pan. Add a pinch of salt. Stir-fry for 1 to 2 minutes. Add 1 tbsp of sesame oil, 1 teaspoon of salt to the steamed rice. Mix the rice well.

Step 4: Rolling kimbap

Spread the rice thinly over the dried seaweed. Put spinach, some carrot, the crispy chicken, and some egg garnish on top of the rice. Gather the ingredients by hand and roll the dried seaweed with a little pressure. Cut the roll into bite sizes.

                               

INGREDIENTS

• 500g chicken thigh 
• Dried seaweeds 
• 3 bowls of steamed rice 
• 6 eggs, 1 carrot 
• 1 bunch of spinach 
• 1/2 cup of corn starch powder
• Cooking oil 
• Sesame oil
• A bit of ginger 
• A bit of salt 
• A bit of pepper 
• A bit of sesame seeds

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