Can someone please take us back to South Korea? Not that we are unhappy with where we are but when I think about the food, it just makes me so hungry even if I’ve just eaten. Good thing John has that amazing cooking skills that magically takes me back to places I am so eager to back to and eat my heart out! Remember how he satisfied all my cravings for Baked Cheese? This one is kind of similar to it as this also came from our Korean Food Crawl and we used Rice Tubes for this dish also!
Our version of Sweet and Spicy Chicken with Tteok or Rice Tubes is sweeter than the original. If you can recall, the one from Korea is more redder in color and looks spicier also. Our adapted version is sweeter and less spicy too, but the distinct punch is still undeniable. I remember feeling so full after we’ve eaten a cup of this in Korea and our version is the same – a single serving is very filling. We’ve eaten this for our lunch and we didn’t feel hungry until the night came.
Which of the two versions do I like better? Hmm, that’s a tough one. Although we patterned this dish to the one we tasted in Korea, our version has that smokier flavor that I wasn’t able to taste in Myeongdong’s version. BUT I love how spicingly appetizing the original one is! I also love how the chicken meat was so soft and tender as if I’m not chewing meat at all.
Do you have the original recipe for this? Or maybe an adapted one that you have come to love as well? We’d love to know about it! Tell us, tell us people! 🙂
Sweet and Spicy Chicken with Rice Tubes
- 1/2 kg Chicken breast, diced
- 1 TBSP Soy Sauce
- 1 TBSP Honey
- 1 TBSP Brown Sugar
- 1 tsp Black Pepper
- 1/3 cup Flour
- 1 Egg, Beaten
- 1/2 tsp Cayenne Pepper
- 1 TBSP Chili Paste, adjust to preference accordingly
- 3 TSBP Honey
- 1 tsp Sesame Oil
- 1/2 Tsp Pepper
- 1 TBSP Soy Sauce
- 1 TSBP Cornstarch dissolved in 1 TBSP
- 1/4 kg Rice Tubes (optional)
- Cooking oil for deep frying
For the Chicken:
- In a mixing bowl, toss in diced chicken, soy sauce, honey, brown sugar and black pepper. Place in ziplock and marinade for about an hour.
- Wisk flour and cayenne pepper in a separate bowl. Beat egg separately and
- Heat oil in frying pan or deep-fryer. To fry, simply soak marinated chicken in
egg, then dip in the flour mixture then straight in the pan/deep-fryer. Cook
until golden brown. Repeat for all the chicken nuggets. Drain in paper towels.
For the Sauce:
- Mix all ingredients except cornstarch in a sauce pan. Add about 1/4 cup water.
Wisk until evenly mixed.
- Place pan over medium heat. Wisk until almost boiling. Add cornstarch mixture
gradually while stirring. Sauce will thicken.
Putting it all together:
- Boil rice tubes as per package instructions. Drain liquid.
- In a serving dish, Mix previously fried chicken and rice tubes. Drizzle the
sauce. Serve warm and enjoy!