Hi guys!
Today, I’m going to share another street food from Korea!
First of all, thank you so so very much for all the love for my first Korean street food recipe, Korean street toast!
If you haven’t watched my Korean Street Food Video on YouTube, you are totally missing out what other 1.7 M is getting!!
The video is full of Korean street food, tasting & more!!! 😀
What you see above are Korean Street Fried Chicken in Myeongdong!
Last time when my friend and I were in Korea, Nov 2016,
My friend had to check out what Myeongdong all about, the street food heaven!!
While they were in Myeongdong and eating all the yummy street foods, this Korean Street Fried Chicken definitely caught their attention!
Because it looks scrumptious and smells fantastic!
Also, who doesn’t like friend chicken on the go, especially you can eat while you are shopping! lol
It’s simply Korean fried chicken in bite size form (with no bones), tossed in signature Korean fried chicken sauce along with Korean rice cakes!
The texture is freaking amazing, because it’s combination of crunch, chewy and juicy!
The flavor is sweet, tangy (not sour), nutty and slightly spicy!
Ah, so so yummy!!
Hope you guys try this Korean Street Fried Chicken at home, even your kids will LOVE it!!!!
Also, this video instruction is always great idea to watch before you cook my recipe! 🙂
Korean Street Fried Chicken
- Total Time: 1 hour
- Yield: 3 1x
Description
Ingredients
For Marinate Chicken
- 1 1/2 lb chicken thighs, cut into bite size
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 Tbs rice wine
- 2 cloves garlic, grated
- 1/2 tsp ginger, grated
- Frying oil
- 1/3 cup tempura powder
- 3 Tbs cold water
- 6 oz Korean rice cake, cut into bite size
For Sauce
- 2 tsp gochujang, Korean red pepper paste
- 1 tsp soy sauce
- 1 1/2 Tbs strawberry jam (you can substitute with any fruit jam/jelly)
- 2 Tbs ketchup
- 1 1/2 Tbs worcestershire sauce
- 2 Tbs sugar
- 1/4 cup water
- 2 cloves garlic, chopped
For Garnish
- 1 Tbs sesame seed
Instructions
- Combine all ingredients for marinate chicken in an medium-large mixing bow; cover with a plastic wrap and let it marinate in a refrigerator at least 20 minutes to overnight.
- Heat frying oil to 350 degrees F. (approximately over medium high heat.)
Add tempura powder and 3 Tbs water into chicken and mix well with your hand.
- Drop chicken into hot oil one piece at a time, carefully. Fry chicken until fully cooked, but not golden brown yet, about 5 to 7 minutes. (We are double fry chicken.) Remove chicken from oil and place on a cooling rack or paper towel lined baking sheet. Do two batches if needed.
- Increase oil temperature to 370 degrees F. (approximately over high heat.)
Fry chicken once again this time, we are trying to get nice golden brown color on chicken. It will take about 2 to 4 minutes. No need to do two batches, but if your deep-frying pan is small, you might have to do two batches again. Remove chicken from oil and place on a cooling rack or paper towel lined baking sheet.
- Reduce oil temperature to 300 degrees F. (approximately over medium heat.)
Now, let’s fry rice cakes. Make sure your oil temperature doesn’t go up more than 320 degrees F. Also frying rice cake only for 2 minutes, not any longer. If you don’t follow this directions, chances are hot rice cake popping in your kitchen. Remove rice cake from oil and place on a cooling rack or paper towel lined baking sheet.
- In a large skillet, combine all ingredients for sauce and bring it to simmer over medium heat. Let it keep simmer until sauce has reduced and thicken, about 3 to 4 minutes.
- Toss in fried chicken and rice cake. Keep tossing on heat until chicken and rice cake coated evenly with sauce.
- Finally toss in sesame seeds and give it a last good mix. There shouldn’t be any sauce running on pan any more.
- Serve on a cup or a little bowl, that feels like take away food container. Sprinkle some more sesames seeds to garnish and enjoy!!
- Prep Time: 30 mins
- Cook Time: 30 mins
34 comments
I made this last night and it’s spectacular!
Folks, PLEASE heed the advice of time and temp when doing the rice sticks. I didn’t wait long enough for the oil to cool down to the right temp, and they DO pop like popcorn, but remember – popcorn is tiny and in a small amount of oil. These things are half the size of your pinkie and in an inch of 300 degree oil. Yikes, it got messy quickly. Live and learn!
Hope no one got hurt!! >.<;; Deep frying rice cake can be very dangerous, so it has to follow the directions! Low temp, and no longer than 2-3 minutes cooking! Thank you for the sharing the warning once again on the comment!
I followed the directions to a T, using my Thermapen to monitor the oil temp, but right at the 2 minute mark as I was removing the rice cakes they all started exploding… Once one started to go, I couldn’t do anything until they all finished exploding. Extremely dangerous, and made a huge mess in my kitchen… On the plus side, my family loved the dish! I’ll make this again, but reduce the oil temp or cooking time.
Ohh no! Hope no one got hurt!! Depending on the size of rice cake and how fresh they are, the cooking time can be less than 1 to 2 minutes. Glad your family loved its taste though!
This seems similar to a recipe my wife cooks for me called Golden Chicken (I think) but can’t wait to try this. One question and one statement for you. What is the name of the music you’re playing? My statement is you are hilarious and I would watch your videos even if the food was terrible, which it isn’t. Thanks and I have to make some rice cake popcorn just to see if it can be done.
All the music on my recent videos are from YouTube Creator studio. It’s royalty free music that YouTube provide to the contents creators. 🙂
Seonkyoung, the recipe calls for 1.5 chicken thighs? Do you mean 1.5lbs or just like, one and a half chicken thigh?
1.5 lb chicken thighs. 🙂 Sorry for the confuse!
Hi!
Me and my friends are going to cook this dish on the weekend.So excited! 😀 I had it once in Daegu and I loved it! *g* Glad that you provide a recipe for this dish!
I have two questions:
Can I replace the tempura flour with glutinous rice flour, corn starch or plain flour (or even a mixture of these)? And is it possible to replace the Worcestershire Sauce with just a little bit more soy sauce?
Thanks and greetings from Germany!
Dee =)
Can I use something else instead of rice wine (sake)?
You can use white wine if you have or just use water.
My school club and I want to serve this at our school but we would have to prepare everything the night before. Can we fry the chicken once the night before then fry it again right before we serve?
Yes! Just make sure to cook it completely before warp or cover it to keep in the refrigerator!
I can only find frozen rice where I live. Is it okay to deep fry the Frozen rice cakes once it is defrosted. Any suggestions
Definitely defrosted and remove all moisture completely before frying!
I can’t find Topoggi at any of my local Asian markets. I ordered it on Amazon, but the only ones I could find that were in the correct shape were shipping from Japan and said would take a month to arrive! Do you have a good place to order them online? I can’t wait to try this recipe!
Rice cake (Tteok) is refrigerate item so I highly recommend you to get it form from a Korean grocery store. 😉 Also you can make this recipe without the rice cake, it’s totally fine!
Thank you! I will expand my search and look for them. I made the recipe with the ovalette rice cakes. They turned out fine, but I think I could have fried them a little longer (I got scared!) I still want to try it with the correct shape, so I can honor the street food!
Great recipe, can’t wait to try it. Are you aware your print option is not working today, i tried top print a couple of your recipe but couldn’t. Thanks for all your great recipes.
Made this tonight, it takes a little time but definitely worth it. I agree with the rice cakes, after about a minute and a half, one popped so I quickly took them out, some of them popped on the cooling rack. I jumped every time just because of your warning… I am sure it was funny to watch but no mess and no one was hurt. 🙂 They were small, sort of peanut shaped rice cakes; they were still slightly cold from being frozen but I had no problems due to that. Thanks for all of your recipes!
Made this last night and definitely loved it. I was too afraid to deep fry the rice cake so i just boiled them and pan fried it real quick, like not even a minute and tossed it with the sauce and chicken. I was hesitant at first wih the strawberry jam but I trusted you and it was ah-maaa-zingg!! Would definitely make it again…. maybe tomorrow 😘
Smart!!! Glad you did in safe way!! 😀 So glad you trusted me and my recipe and went all the way!! WOOTWOOT~!!
Hi, if I want to make it spicier, what should I add? More gochujang or maybe gochugaru?
gochugaru will do the job!
Made a triple batch of this for my roommates last week and they went nuts. It was just like the chicken I had on my trip to Seoul last month. Making this again tonight but taco style with a chili BBQ slaw and guacamole and a batch with homemade Buffalo sauce and a blue cheese carrot celery slaw. Sooooo good. Love the rice cakes.
I can’t find the tempura powder in my local grosery. Can i use another else?
Check out my tempura recipe to make tempura powder from scratch! https://seonkyounglongest.com/tempura-recipe
My family (including picky syblings) loved this recipe! It truly is amazing and would make this again and again. 🙂 Great job and thanks for recreating the recipe😁
So happy to hear that Juliana!!!! ❤️
I made this a few days ago for my family. They all loved it! I only had one hiccup with the rice cakes, but I’m used to oil burns (used to be a cook ^_^). My family is also learned new stuff about the food. My mom learned that she doesn’t mind gochujang in small amounts (she’s not a fan of spicy foods). My sister learned she likes rice cakes. All in all a good dish! Thanks!
I made this but with wings instead of thigh and it was amazing! The sauce is sooooo good and I added a bit of your chili oil to the sauce to make it spicy it was incredible. My korean boyfriend was super impressed. The tteok you do have to be careful with, I use frozen tteok and boil them for 2 minutes to soften and then fry. It came out delicious though just like how I remember at the night market here in queens where they serve this.
Hi Seonkyoung Longest, I’ve tried this recipe. very nice. my children love it.
Hello Seonkyoung,
I enjoy a lot your videos ! Thank you for sharing your culture with us !
I was really intrigued with these rice cakes and I tried different recipe (including this one) which were great !
I am French and god knows we like to put cheese everywhere… I boiled the rice cake then fried them (soft inside and crispy outside) and immediately after coated them with parmigiano (deep them into a bowl full of parmigiano). There you have my version of rice cake. Crispy and cheesy heaven bites. Try them out and tell me if you liked it.
Have a great day!
Léa
Hi Seonkyoung! Can I replace tempura flour with any korean fried chicken mix?