Name: Chicken with Rice, Kimchi, and Furikake
Cook time: 26 min
Total time: 50 min
Yield: 2 srv
Cuisine: Korean
Ingredients: Chicken thigh (без кістки) — 4 pcs; Round grain rice — 200 g; Water — 260 ml; Kimchi — 150 g; Oil — 10 ml; Salt — 5 g; Black pepper (мелений) — 2 g; Paprika — 4 g; Furikake — 10 g

Ingredients

Chicken thigh (без кістки) 4 pcs Round grain rice 200 g Water 260 ml Kimchi 150 g Oil 10 ml Salt 5 g Black pepper (мелений) 2 g Paprika 4 g Furikake optional 10 g

Nutrition

Per serving: ≈ 890.0 kcal, P 47.5 g, F 47.5 g, C 67.5 g
Total (for 2 srv): ≈ 1780.0 kcal, P 95.0 g, F 95.0 g, C 135.0 g
counted 7 of 9 ingredients — the rest are in pieces/ml or missing nutrition data
some quantities were converted using an approximate density/piece weight — accuracy is lower
Adjusted for cooking

Cooking

Rinse the rice until the water runs clear, cover with water, and cook with the lid on over low heat for 12–13 minutes after boiling. Remove from heat and let steam with the lid on for another 10 minutes without opening.
Pat the chicken thighs dry with a paper towel — dry skin ensures a crispy crust. Season both sides with salt, pepper, and paprika or shichimi.
Pour oil into a cold skillet, place the thighs skin-side down, and only then turn on medium heat — this allows the fat to render gradually and the skin to become evenly crispy.
Fry skin-side down for 10–12 minutes without moving, pressing down with a spatula for the first few minutes until the skin turns a deep golden brown.
Flip and fry for another 4–6 minutes until cooked through (juices run clear, internal temperature 74°C). Let the meat rest for 3–4 minutes.
Plate the rice, sprinkle with furikake, and place the kimchi and chicken alongside. Serve immediately while the skin is crispy.

Chicken with Rice, Kimchi, and Furikake

Ingredients

Nutrition

Cooking

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