Korean Rice Cakes with Velvety Chicken: A Culinary Delight
Make the best Korean Rice Cakes with Chicken! This spicy and savory tteokbokki-inspired recipe combines chewy rice cakes, tender chicken, and bold flavors. Perfect for an easy dinner or a delicious snack. Try it today!
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
Korean Rice Cakes with Chicken are a spicy, savory, and satisfying dish that’s easy to make at home. Whether you choose classic velveting or the baking soda method, you’ll obtain tender, juicy chicken that pairs flawlessly with chewy rice desserts and a bold gochujang-based sauce.
With flexible aspect swaps and dietary adaptations, this dish can be enjoyed by a wide variety of food lovers. Give it a try to bring the delicious flavor of Korea to your own kitchen!