Kimchi Chicken Focaccia
Hawker • Singapore
How to Make Kimchi Chicken Focaccia (Traditional & Healthy Version)
Kimchi Chicken Focaccia is a bold, fusion creation inspired by Singapore’s vibrant hawker culture and love for reinventing classics. In Singapore, kopitiam food stalls are known for their creativity, blending local flavors with influences from all over Asia. This dish celebrates that spirit, combining the tangy, spicy crunch of kimchi with succulent grilled chicken, all layered atop fluffy focaccia bread—a nod to the city’s embrace of global and regional tastes. The focaccia is topped with fresh local greens and a touch of sesame for an added nutty fragrance, making it a wholesome lunch that is light yet satisfying. Perfect for the health-conscious, this Kimchi Chicken Focaccia is lower in calories and fats while delivering protein and dietary fiber—an ideal midday meal for busy Singaporeans. The combination of flavors is distinctly Singaporean: fiery yet balanced, familiar yet new. Whether enjoyed in a bustling CBD kopitiam or at home, this dish reflects Singapore’s food culture—dynamic, multicultural, and utterly delicious. It’s a testament to how local chefs and home cooks continually reimagine comfort food for the modern palate.
Ingredients(for 1 focaccia sandwich (about 200g) per person)
- 2 small squares (about 100g each) Wholegrain focaccia bread (choose low-oil or homemade)
- 1/2 cup Kimchi (finely chopped, homemade or store-bought)
- 120g Chicken breast (skinless, boneless, sliced thinly)
- 1 tsp Olive oil (for grilling)
- 1 clove Garlic (minced)
- 2 tbsp Low-fat Greek yogurt (for spread)
- 2 stalks Spring onion (chopped, local 'daun bawang')
- 2 tbsp Coriander leaves (freshly chopped)
- 1 tsp Sesame seeds (toasted)
- 1/2 cup Baby spinach (washed and drained)
Instructions
- 1
Prepare the chicken by marinating the slices with a pinch of salt, minced garlic, and half the olive oil. Let sit for 5 minutes.
5 minutes
Thin slices cook faster and stay juicy.
- 2
Grill the marinated chicken on a non-stick pan over medium heat for 4-5 minutes on each side until cooked through. Set aside to rest.
10 minutes
Do not overcrowd the pan for even browning.
- 3
Lightly toast the focaccia squares in the oven or on a dry pan until warm and slightly crisp.
3 minutes
Toasting adds crunch and prevents sogginess.
- 4
Mix chopped kimchi with Greek yogurt to form a tangy, spicy spread.
2 minutes
Adjust the amount of yogurt to control heat level.
Why This Dish is Healthy
By opting for wholegrain focaccia and lean chicken breast, this dish is lower in saturated fats and refined carbs compared to traditional sandwich options. Kimchi and Greek yogurt add probiotics and calcium, supporting digestive and bone health. Minimal oil use and plenty of fresh greens make it ideal for calorie-conscious eaters, fitting perfectly into a balanced Singaporean diet. It also delivers a satisfying crunch and robust flavor without excess calories.
This Kimchi Chicken Focaccia is high in lean protein from chicken breast and Greek yogurt, supporting muscle repair and satiety. The wholegrain focaccia and fresh vegetables provide dietary fiber for digestive health, while kimchi delivers probiotics for gut health. The use of olive oil and sesame seeds adds heart-healthy unsaturated fats, and the dish is naturally rich in vitamins A, C, and K from the spinach and coriander. Sodium is moderated by using less kimchi and yogurt spread.
Pro Tips
- 💡Tip 1: Always slice chicken thinly for quicker cooking and tenderness.
- 💡Tip 2: Homemade kimchi allows you to control sodium and spice levels.
- 💡Tip 3: Warm the focaccia just before assembling for the best aroma and texture.
Storage & Serving
Store assembled focaccia in an airtight container in the fridge for up to 1 day. For best texture, keep bread and fillings separate and assemble just before eating.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 420.0 kcal |
