Cut the chicken into large bite sized pieces. Make sure the pieces are fairly flat. Chop the kimchi up roughly.
Put the chicken skin side down in a frying pan and cook over medium heat. If your frying pan tends to stick, put a little vegetable oil in beforehand just to prevent the chicken from sticking.
When the skin becomes crispy, turn the piees over and wipe off any excess oil with paper towels. Put a lid on the pan and steam-fry for 2 minutes at medium heat.
Take the lid off and turn the heat off. Pile the kimchi on the chicken.
Put on the cheese. Replace the lid and cook for about 1 minute over low heat until the cheese melts, and it's done.
Transfer to a serving plate and scatter some chopped green onions and sesame seeds on top.
Story Behind this Recipe
I wanted to make a quick and easy dish using the kimchi that my daughter loves.
Flatten the chicken so that the kimchi and cheese will stay on top of it easily. You can just put the kimchi on without chopping it up, but it's easier to eat and looks nicer if it is chopped up I think.