Korean Fire Chicken

Serves: 6

Prep: 10

minutes

Cook Time (minutes): 25

minutes

Ingredients

  • 1/3 cup water
  • 1/4 cup brown rice syrup
  • 1/4 ground gochugaru
  • 2 tbsp gochujang
  • 3 garlic gloves
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 1 tbsp fresh grated ginger
  • 1 tsp pepper
  • 2 lbs boneless chicken thighs, trimmed and cut into 3/4" pieces
  • 3/4 tsp salt
  • 3 tbsp oil
  • 8 ounces sliced (pre-soaked) rice cakes
  • 1 onion sliced thinly
  • 1 jalapeño sliced
  • 8 oz (2 cups) mozzarella
  • 2 scallions

Recipe courtesy of Cooks Illustrated

  1. Soak rice cakes, if using dried, overnight or 8 hours
  2. Adjust oven rack to 8 inches from broiler and set to broil
  3. Combine water through pepper ingredients in a bowl
  4. Toss chicken with salt in a separate bowl
  5. Heat 1 tbsp oil in skillet and add rice cakes cooking until light brown and crispy (about 6 – 8 minutes). Remove and transfer to a plate
  6. Heat 1 tbsp oil back in skillet and cook chicken until cooked through (about 10 – 12 minutes). Remove and transfer chicken to a plate
  7. Add final 1 tbsp oil to the skillet and cook onion and jalepeño until soft.
  8. Stir in sauce and rice cakes. Cook until rice cakes are tender (about 2 minutes)
  9. Add back the chicken and cook another 2 minutes
  10. Remove skillet from heat and top with the mozzerella
  11. Broil for 1 minute and then top with scallions
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