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Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash your hands and cutting board thoroughly after handling raw chicken to prevent bacterial cross-contamination.
Cut 300g of chicken thighs into bite-sized pieces with a knife.
Watch out
Keep the knife steady when cutting meat to avoid slipping and cutting your fingers.
Add 3T chili paste, 2T chili powder, 2T sugar, 2T soy sauce, 2T cooking wine, 0.5T sesame oil, and 0.5T minced garlic to the bowl with chicken, mix well, and let it marinate.
Watch out
The seasonings must be thoroughly mixed to coat every piece of chicken, otherwise, some parts will lack flavor.
Cut 200g cabbage, 70g sweet potato, some carrots, some onions, some green onions, and some red chilies. Also, cut 80g kimchi into small pieces with scissors.
Watch out
Watch your fingers when cutting vegetables. Sweet potatoes are hard, so apply force carefully.
Layer 200g cabbage at the bottom of a pan, followed by 70g sweet potato, 10 rice cakes, onions, carrots, and green onions. Place the 300g marinated chicken in the center, top with red chilies, and pour in 50ml water.
Watch out
Layer the ingredients evenly to prevent uneven cooking.
Heat over medium heat, stir-fry the chicken and vegetables evenly with two spatulas until cooked and the sauce boils into a vibrant red consistency.
local_fire_departmentmedium heatWatch out
Rice cakes easily stick to the bottom during stir-frying, stir frequently otherwise they will burn.
Push the stir-fried chicken to one side of the pan, add 150g mozzarella cheese to the other side, and heat until the cheese melts and stretches.
local_fire_departmentlow heatWatch out
Use low heat when melting cheese, otherwise the bottom will burn easily before the top melts.
Use kitchen scissors to cut larger chicken pieces into smaller ones for making fried rice later.
Watch out
Be careful not to scratch the non-stick coating of the pan when cutting meat with scissors.
Add 1 cup of cooked rice, 80g chopped kimchi, and some green onions onto the remaining sauce and chicken in the pan.
Watch out
Spread the rice evenly over the sauce, otherwise some parts will be too strong in flavor.
Stir-fry the rice, kimchi, and sauce thoroughly with a wooden spatula until the rice is evenly coated with the red sauce.
local_fire_departmentmedium-low heatWatch out
Stir continuously when making fried rice, otherwise the sugar in the sauce will easily burn the bottom.
Add some seaweed flakes, continue stir-frying until the rice and seaweed are fully mixed and aromatic, then serve.
local_fire_departmentmedium-low heatWatch out
Seaweed flakes clump easily when added, stir quickly to mix evenly.
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