Korean · Dinner
Fried Chicken with Rice Cake Plate
Korean fried chicken double-fried until shattering, tossed with pan-seared rice cakes in a gochujang-honey glaze, finished with sesame seeds and scallion. Served as a compact snack plate with pickled daikon alongside.
$7
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
702Calories
41.8gProtein
32.6gFat
58.3gCarbs
19.4gSugar
2.9gFiber
1680mgSodium
168mgChol
6.1gSat Fat
580mgPotassium
90mgCalcium
3.1mgIron
0.6mcgVitamin B12
7.5mgVitamin C
protein-rich
sweet-heat
Instructions
1
Prep
Cut boneless chicken thigh into bite-size pieces and place in a bowl with buttermilk, tossing to coat thoroughly.
2
Marinate
Cover and refrigerate the chicken in buttermilk for 10 minutes.
3
Prep
In a small bowl, whisk together gochujang, honey, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil until smooth.
4
Fry
Heat vegetable oil to 350°F over medium-high heat. Dredge drained chicken in cornstarch and flour, then fry 5-6 minutes until pale golden and cooked through.
5
Fry
Return oil to 375°F and fry chicken again for 2-3 minutes until deep golden brown and audibly crisp when tapped.
6
Sear
In a dry nonstick skillet over medium heat, sear rice cake pieces 3-4 minutes, turning occasionally, until softened with light golden spots.
7
Build
Warm glaze over low heat 1 minute until glossy, add fried chicken and seared rice cakes, toss 30 seconds to coat evenly.
8
Plate
Pile glazed chicken and rice cakes onto a plate, scatter with sesame seeds and thinly sliced scallion, serve with quick-pickled daikon alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 1 cup240ml buttermilk
- 2/3 cup80g cornstarch
- 4 tbsp4 tbsp all-purpose flour
- 5 oz140g rice cake (tteok)
- 4 tbsp4 tbsp gochujang
- 2 tbsp2 tbsp honey
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp rice vinegar
- 2 clove2 clove garlic
- 1 tsp1 tsp ginger-fresh
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp sesame seeds
- 22 scallion
- 1 cup240ml vegetable oil, for frying
- 3.6 oz100g daikon
- 4 tbsp4 tbsp rice vinegar
- salt, to season
