Korean cuisine is renowned for its bold flavors, unique textures, and rich history. Among its many mouthwatering dishes, Korean rice cakes with chicken stand out as a favorite among food lovers. This dish, inspired by tteokbokki, combines chewy rice cakes, tender chicken, and a savory, spicy sauce that will leave you craving more.
If you love Korean flavors or want to explore Asian cuisine, this recipe is a must-try. Whether you enjoy it as a main course or a hearty snack, it’s perfect for any occasion. Plus, it’s easy to customize based on your spice tolerance and ingredient preferences.
In this guide, we’ll cover everything you need to know about making the perfect Korean rice cakes with chicken, including detailed ingredient breakdowns, step-by-step instructions, essential cooking tips, and FAQs to ensure success. Let’s dive in!
What Are Korean Rice Cakes?
Korean rice cakes, known as tteok (떡), are made from glutinous rice flour and have a wonderfully chewy texture. They are a staple in Korean cuisine and are commonly used in dishes like tteokbokki, soups, and stir-fries. These rice cakes absorb flavors well, making them ideal for pairing with spicy and savory sauces.
Where to Buy Korean Rice Cakes?
Korean rice cakes may be determined in most Asian grocery shops, usually inside the refrigerated or frozen section. They are also to be had online from areas of expertise in Asian food stores. If buying frozen rice cakes, be sure to soak them in heated water before cooking to soften
Things to remember!
- Adjust spice stages by reducing or increasing gochujang and gochugaru.
- If the sauce thickens an excessive amount, add a touch of water or broth.
- Fresh rice cakes work best, however, if you use frozen ones, soak them in warm water first.
Velveting Chicken – The Secret to Tender Chicken
Velveting is a conventional Chinese cooking technique that ensures chicken remains juicy and tender, making it ideal for this dish. This simple procedure includes marinating the fowl in a mixture that coats and protects the beef during cooking.
How to Velvet Chicken for This Recipe
Ingredients for Velveting:
- 1 lb boneless, skinless chicken thighs (sliced)
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp rice wine (non-compulsory)
- 1 tsp sesame oil
- 1 egg white (optional for extra tenderness)
- 1 tbsp vegetable oil
Step-by-Step Process:
- In a bowl, mix the sliced chicken with cornstarch, soy sauce, rice wine, sesame oil, and egg white (if using).
- Let it marinate for a minimum of 20 minutes.
- Heat vegetable oil in a pan over medium-high heat.
- Add the marinated fowl and cook till lightly golden but no longer fully cooked through (it’s going to end cooking inside the sauce later).
- Set aside and continue with the rest of the recipe.
How to Velvet Chicken with Baking Soda
An alternative velveting method uses baking soda to break down proteins and make the chicken more tender.
Ingredients for Baking Soda Velveting:
- 1 lb boneless, skinless chicken thighs (sliced)
- ½ tsp baking soda
- 1 tbsp water
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tsp sesame oil
Step-by-Step Process:
- Dissolve baking soda in water and mix with sliced chicken.
- Let it sit for 15 minutes (do not over-marinate, as baking soda can affect taste).
- Rinse the chicken thoroughly under cold water.
- Pat dry and mix with cornstarch, soy sauce, and sesame oil.
- Proceed with cooking as usual.
This method creates incredibly tender and juicy chicken that works beautifully in this dish!
Dietary Restrictions – Korean Rice Cakes with Chicken
This dish can be adjusted to meet different dietary needs:
1. Gluten-Free Option
Ensure the gochujang and soy sauce used are gluten-free. Tamari or coconut aminos are extremely good alternatives.
Double-check that your rice cakes do not contain wheat.
2. Dairy-Free
This recipe is naturally dairy-free, making it a great option for those avoiding dairy products.
3.Vegetarian/Vegan Adaptation
Replace chicken with tofu or mushrooms for a delicious plant-based alternative.
Use vegetable broth instead of chicken broth.
Ensure the gochujang used does not contain anchovies or other seafood-based ingredients.
4. Low-Sodium Adjustments
Use low-sodium soy sauce or coconut aminos.
Reduce added salt and opt for homemade chicken broth to control sodium levels.
By making these simple modifications, you can enjoy this delicious dish while adhering to your dietary preferences or restrictions.
Korean Rice Cakes with Velvety Chicken: A Culinary Delight
Ingredients
For the Dish:
- 1 lb rice cakes (Korean or Chinese sliced rice cakes)
- 1 lb chicken breast
- 8 oz sugar snap peas (or substitute with snow peas, broccoli, or other veggies)
- 4 green onions (greens and whites sliced thin and separated)
- 2 tablespoons freshly minced garlic
- Olive oil or vegetable oil (for stir-frying)
- Toasted sesame seeds (for topping)
- Baking soda (optional, for tenderizing chicken)
For the Sauce:
- ¾ cup chicken stock (or substitute with vegetable stock)
- 2 tablespoons cornstarch
- 2 tablespoons mirin (Japanese sweet cooking wine)
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce (or substitute with regular soy sauce)
- 3 tablespoons oyster sauce
- 1 tablespoon toasted sesame oil
Instructions
Step 1: Optional – Tenderize the Chicken
- Arrange the sliced chicken on a cutting board or plate so it lays flat.
- Dust with 1 teaspoon of baking soda, then flip all the pieces and dust with another 1 teaspoon of baking soda.
- Let sit for 15 minutes.
- After 15 minutes, thoroughly rinse the baking soda off the chicken with water, then pat dry (a mesh strainer works well for this step).
Step 2: Prepare the Ingredients
- Slice the chicken breast into ¼-inch thick slices, then cut into bite-sized pieces.
- While the chicken is tenderizing, rinse the rice cakes in a large bowl and gently separate any pieces that are stuck together.
- Dissolve the cornstarch in the chicken stock until fully incorporated, then add the rest of the sauce ingredients and set aside.
Step 3: Cook the Chicken
- Heat a swirl of oil in a large non-stick pan or wok over medium-high heat.
- Season the chicken on one side with salt and pepper, then add the chicken to the pan in a single layer.
- Cook until golden on one side (2-3 minutes), then stir and cook until fully cooked through (another 2 minutes).
- Remove the chicken from the pan and set aside.
Step 4: Cook the Vegetables
- Add a little more oil to the pan, then add the sugar snap peas.
- Cook, stirring occasionally, until bright green and charred in a few spots (about 2-3 minutes).
- Reduce heat to medium-low and push the snap peas to one side of the pan.
- In the other side, add a little more oil, the garlic, and the whites of the green onions
- Cook until fragrant (about 1 minute).
Step 5: Combine Everything
- Add the rice cakes, sauce, and chicken back into the pan.
- Cook, stirring frequently, until the rice cakes soften and the sauce thickens into a glaze (about 2 minutes).Note: The rice cakes will continue to soften as they sit, so remove them from heat sooner rather than later.
- If the sauce reduces too much, add a splash of water as needed.
- Remove from heat and mix in the green parts of the green onions.
- Serve immediately and garnish with toasted sesame seeds.
Notes
Why velvet the chicken?
Velveting guarantees the chook stays gentle and juicy, preventing it from drying out all through cooking.
Can I make this dish much less spicy?
Yes! Reduce the quantity of gochujang and gochugaru, or add extra sugar to stabilize the heat.
Where can I buy Korean rice cakes?
Most Asian grocery shops carry them in the refrigerated or frozen section.
How do I store leftovers?
Store in an airtight field inside the refrigerator for up to 3 days. Reheat with a splash of water to loosen the sauce.
With this complete guide, you’re now ready to make a delicious batch of Korean Rice Cakes with Chicken. Enjoy this flavorful dish with family and friends!
For more recipes, visit our website: https://chefsecretsbook.com/
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