Kimchi Fried Chicken Rice Cake(泡菜辣炒雞肉年糕)

Kimchi Fried Chicken Rice Cake is a bold, savoury dish that pairs juicy chicken with satisfyingly chewy rice cakes, lifted by tangy kimchi and a punchy gochujang-based sauce. Garlic, mushroom, green chilli, and spring onion bring fragrance and bite, while cucumber adds a crisp, refreshing contrast to the rich, spicy-sweet glaze.

Ingredients

Steps

Firstly, debone the chicken drums into chicken fillets
Rub with salt and rinse with water afterwards. This step is to clean the chicken drums
Then, marinate the chicken with listed ingredients and set aside
Cook the rice cake slightly in boiling water for about 2 minutes
And let wash under cold water to retain its chewy texture
Prepare the sauce in advance
Also cut the vegetables into shapes you want
In a heated pan with oil, pan fry the marinated chicken until its surface has changed colour. Remove from pan and reserve
In the same pan, add more oil and stir fry minced garlic until aromatic
Then mushroom and kimchi
And add in the sauce, and pan fry together
Throw in chicken and cucumber, continue to stir fry
And lastly rice cakes and green onion
Don’t cook for too long after the rice cake is added, otherwise it gets soggy
Lastly, serve and enjoy!