---
title: Chicken Thighs in Kimchi Sauce
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chicken-thighs-in-kimchi-sauce-59ce4bb5c9fd0821325b9a52
servings: 2
prep time: 10 minutes
cook time: 10 minutes
time required: 20 minutes
difficulty: Easy
allergens: []
tags:
  - Gluten Free
  - Spicy
  - Asian
  - Chicken
rating: 4.0
rating_count: 1100
source_chef: Recipe Development Team
review_highlights: []
image: "https://images.recipes.furrysalamander.com/chicken-thighs-in-kimchi-sauce.avif"
---
Bring ¾ cup @water{} and a pinch of @salt{} to a boil in a #small pot{}. Add @jasmine rice{1%cup} and cover. Lower heat, reduce to a gentle simmer, and cook until tender, ~{15%minutes}.

Heat a drizzle of @vegetable oil{} in a #large pan{} over medium-high heat. Season @chicken thighs{4%pieces} all over with @salt{} and @black pepper{}. Add to pan and cook until browned and no longer pink in center, ~{5%minutes} per side. Remove pan from heat and let chicken cool slightly.

Wash and dry all produce. Halve and core @asian pear{1%unit}, then cut into ¼-inch-thick slices. Stack slices on top of each other and cut into thin matchsticks. Roughly chop @cilantro{¼%cup}. Halve, peel, and thinly slice @shallot{2%units} until you have about 2 tbsp.

Place @white wine vinegar{2%tbsp} and @sugar{2%tsp} in a #small bowl{}. Add sliced shallot (to taste— you may not use all). Stir to dissolve sugar. Season with @salt{} and @black pepper{}. Set aside to pickle shallot.

Place @shredded red cabbage{1%cup}, pear, cilantro, sliced shallot, shallot pickling liquid, @sesame oil{1%tsp}, and 1 tbsp @vegetable oil{} in a #medium bowl{}. Toss to combine. Season with @salt{} and @black pepper{}.

Add half the @kimchi hot sauce{} to pan with chicken. Toss to coat chicken. Divide rice, slaw, and chicken between plates. Drizzle with remaining kimchi hot sauce (to taste).