210”/26 cm flour tortillas(burrito-sized) (*see footnote)
Instructions
Mix all the ingredients for the sauce together in a small bowl. Set aside.
Add chicken, light soy sauce and cornstarch to a bowl. Mix by hand until the chicken is evenly covered with a thin layer of starch.
Heat a skillet with vegetable oil over medium heat until warm. Spread chicken onto pan without overlapping. Cook until the bottom side turns golden, about 2 minutes. Flip to cook the other side, until the chicken is cooked through, about a minute and a half. Transfer the chicken to a plate.
Assemble quesadillas one at a time. Spread chicken on one side of a tortilla, add a layer of kimchi, and scatter with cheese. Fold the tortilla into the shape of a half moon.
Heat a big skillet over low heat until warm. Place quesadillas in the skillet. Cook until the bottom side crisps. Flip and cook the other side, until the cheese melts.
Slice the quesadillas into 3 to 4 wedges. Serve warm with dipping sauce.
Notes
I used spinach tortillas in this recipe, because the green color made the dish a bit fancier looking. You can use standard flour tortillas if you like.