Korean Fire Chicken

Ingredients

Recipe courtesy of Cooks Illustrated

  1. Soak rice cakes, if using dried, for 10 – 20 minutes
  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