Easy Rice Cooker Kimchi Braised Chicken Breast
No-Water Kimchi Braised Chicken Breast Made with a Rice Cooker
This recipe is an adaptation of ‘Jukdori Manul’s’ Kimchi Braised Chicken Stir-fry, simplified for the convenience of a rice cooker. It yields a deeply flavorful and rich Kimchi Braised Chicken Breast, where the tangy fermented kimchi perfectly complements the tender chicken and the natural sweetness of the vegetables. It’s a dish that will have you finishing a bowl of rice in no time!
Main Ingredients
- 2 chicken breasts (approx. 300g)
- 300g well-fermented kimchi (aged kimchi recommended)
- 1.5 onions
- 1 potato
- Pinch of salt for chicken seasoning
- Pinch of pepper for chicken seasoning
Seasoning Sauce
- 1 tsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy sauce
- 1.5 Tbsp Sugar
- 1 Tbsp Mirim (rice wine) or Cheongju (Sake)
- 1 Tbsp Minced garlic
- 1 tsp Gochujang (Korean chili paste)
- 1 tsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy sauce
- 1.5 Tbsp Sugar
- 1 Tbsp Mirim (rice wine) or Cheongju (Sake)
- 1 Tbsp Minced garlic
- 1 tsp Gochujang (Korean chili paste)
Cooking Instructions
Step 1
First, thoroughly rinse the two chicken breasts under running water and pat them dry with paper towels. Lightly season both sides with salt and pepper. Place them in the refrigerator to marinate briefly. You can also use bone-in chicken parts or chicken pieces cut for stir-fry. This pre-seasoning step helps remove any gamey odors from the chicken and deepens its flavor.
Step 2
Now, let’s make the delicious seasoning sauce. In a bowl, combine 1 tsp Gochugaru, 1 Tbsp soy sauce, 1 tsp Gochujang, 1 Tbsp Mirim, 1 Tbsp minced garlic, and 1.5 Tbsp sugar. Mix everything well until the ingredients are evenly incorporated. This will be the base for our flavorful Kimchi Braised Chicken Breast.
Step 3
We’ll use the natural sweetness and moisture from the onions to cook the chicken tenderly. Peel and slice 1.5 onions into roughly 1cm thick pieces. Spread these slices evenly across the bottom of your rice cooker pot. This layer prevents the chicken from sticking and burning, while infusing it with the sweet aroma of the onions.
Step 4
Prepare your well-fermented or aged kimchi. Aim for about 300g of kimchi, which is roughly the same weight as the chicken. If your kimchi pieces are too long, cut them into bite-sized pieces for easier eating later.
Step 5
Arrange the cut kimchi over the layer of onions in the rice cooker. The kimchi will act as a flavorful bed for the chicken and potatoes, adding moisture and a delightful tang.
Step 6
Peel and cut 1 potato into large chunks. Place these potato pieces on top of the kimchi layer. As the potatoes cook, they’ll become soft and tender, adding another layer of texture and flavor to the dish.
Step 7
Now, toss the pre-seasoned chicken breasts with the prepared seasoning sauce until they are evenly coated. I find that marinating the chicken in the sauce before adding it yields a deeper flavor penetration. Place the sauced chicken on top of the potatoes, layering all the ingredients neatly in the rice cooker.
Step 8
Close the lid of the rice cooker and select the ‘Steam’ or ‘Multi-cook’ function. Cook for 20 minutes. The steam function in a rice cooker gently cooks the ingredients, ensuring a moist and tender result.
Step 9
After the initial 20 minutes of cooking, gently stir the contents of the rice cooker. Then, select the ‘Reheat’ function and cook for an additional 9 minutes. This final step allows the flavors to meld beautifully and ensures everything is perfectly cooked and tender. You can taste and adjust seasoning with a bit more sugar or soy sauce if needed.
Step 10
Enjoy your delicious Kimchi Braised Chicken Breast with a side of warm rice! The rich, tangy flavor of the kimchi combined with the succulent chicken will create an unforgettable meal.
