Chicken Kimchi Coconut Sauce


  • Heat oil at medium heat and add the sliced onions and garlic.

  • Cook until the onion and garlic are soft (about 5 minutes).

  • Add the chicken and season with salt.

  • Cook the chicken until both sides are golden brown.

  • Add kimchi and chicken stock and mix well. Keep cooking for 15 minutes on medium heat.

  • After 15 minutes, add coconut cream and toasted sesame oil and cook for another 10 minutes.

  • Serve with steamed rice, cilantro and sliced red chili.


  • Canola oil 20 ml
  • Sliced onions 100 g
  • Sliced garlic 2 cloves
  • Skinless chicken thigh 200 g
  • Sliced Jongga Kimchi 200 g
  • Chicken broth 300 ml
  • Coconut cream 60 ml
  • Salt to taste
  • O’Food Toasted Sesame Seed Oil to taste
  • Steamed rice 180 g
  • Cilantro to garnish
  • Fresh red chili to garnish