Spicy Korean Chicken with Rice Cakes
from Beyond Kimchee
1 lb (450g) boneless, skinless chicken thigh, diced
1/2 lb (250g) Korean rice cake sticks
1/4-1/2 cabbage, diced
8-10 perilla leaves, sliced
1/2 large onion, sliced
1 medium sweet potato, sliced into 1/4" thick wedges
2 tablespoon grape seed or canola oil
2-4 tablespoon water
more perilla leaves and toasted sesame seeds to garnish
For the sauce:
3 tablespoon Korean chili paste
2 tablespoon low sodium soy sauce
2 tablespoon Korean chili flakes
2 garlic cloves, minced
2 teaspoon curry powder
1 teaspoon ginger powder
2 tablespoon rice wine
1 tablespoon sugar
1 tablespoon sesame oil
dashes of pepper
from Beyond Kimchee
1 lb (450g) boneless, skinless chicken thigh, diced
1/2 lb (250g) Korean rice cake sticks
1/4-1/2 cabbage, diced
8-10 perilla leaves, sliced
1/2 large onion, sliced
1 medium sweet potato, sliced into 1/4" thick wedges
2 tablespoon grape seed or canola oil
2-4 tablespoon water
more perilla leaves and toasted sesame seeds to garnish
For the sauce:
3 tablespoon Korean chili paste
2 tablespoon low sodium soy sauce
2 tablespoon Korean chili flakes
2 garlic cloves, minced
2 teaspoon curry powder
1 teaspoon ginger powder
2 tablespoon rice wine
1 tablespoon sugar
1 tablespoon sesame oil
dashes of pepper
1. Combine all the sauce ingredients in a small bowl. Toss the chicken pieces with 1/2 the sauce and mix. Set aside.
2. Soak rice cakes in hot water until ready to use and drain (if using fresh rice cakes, you don't need to soak it).
3. Drizzle oil in a cast iron skillet, spread the chicken and top with vegetables (only 1/2 the amount of perilla leaves) and rice cakes. Drizzle the remaining sauce over and bring the skillet over med-high heat.
4. When you hear the loud sizzling noise from the skillet, toss to coat everything with the sauce. Continue to cook for about 2 minutes. Add the water to create steam to cook and reduce the heat to medium. Continue to cook, about 7-10 minutes, stirring occasionally.
5. When chickens are cooked through and potatoes are tender, add the rest of the perilla leaves and heat through. Everything should be slightly browned at this stage.Toss gently so that you don't break the potatoes.
6. Sprinkle with sesame seeds and garnish with more perilla leaves. Serve hot.
2. Soak rice cakes in hot water until ready to use and drain (if using fresh rice cakes, you don't need to soak it).
3. Drizzle oil in a cast iron skillet, spread the chicken and top with vegetables (only 1/2 the amount of perilla leaves) and rice cakes. Drizzle the remaining sauce over and bring the skillet over med-high heat.
4. When you hear the loud sizzling noise from the skillet, toss to coat everything with the sauce. Continue to cook for about 2 minutes. Add the water to create steam to cook and reduce the heat to medium. Continue to cook, about 7-10 minutes, stirring occasionally.
5. When chickens are cooked through and potatoes are tender, add the rest of the perilla leaves and heat through. Everything should be slightly browned at this stage.Toss gently so that you don't break the potatoes.
6. Sprinkle with sesame seeds and garnish with more perilla leaves. Serve hot.
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