Spicy and Sweet Chicken and Rice Cake Skewers
Make Various Skewers: Chicken Skewers and Rice Cake Skewers Recipe
These skewers are delicious when made in a batch and enjoyed with a cold beer as a snack. Perfect for parties or casual get-togethers!
Main Ingredients
- 16 tteokbokki rice cakes
- 300g boneless, skinless chicken thigh meat
- Crab sticks, a few (optional)
- 1 cup tempura flour
- 1/2 cup cold water
Cooking Instructions
Step 1
To achieve a chewy texture, boil 16 tteokbokki rice cakes in boiling water for about 3-5 minutes until softened. Be careful not to overcook, or they will become mushy. Drain the boiled rice cakes and rinse them under cold water, then set aside to drain thoroughly.
Step 2
Cut the 300g of chicken thigh meat into bite-sized pieces, about 2-3 cm. Removing the bones and skin will make them easier to eat.
Step 3
In a bowl, combine the cut chicken thigh meat with 1/2 tsp salt, a pinch of black pepper, and 2 tbsp of mirin (rice wine for cooking) to tenderize and remove any gamey odor. Gently mix and let it marinate for about 10 minutes.
Step 4
In a separate bowl, gradually add 1/2 cup of cold water to 1 cup of tempura flour, mixing until you achieve a thick batter consistency that coats the chicken well. Ensure there are no lumps.
Step 5
Now, let’s make the sweet, savory, and spicy sauce. In a bowl, whisk together 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp sugar, 1 tbsp corn syrup (or oligodang), 1/2 tbsp minced garlic, and 1 tbsp plum extract. Stir until the sugar is dissolved. Alternatively, you can use your favorite store-bought spicy chicken sauce for convenience.
Step 6
Skewer and frying rice cakes can be tricky and potentially dangerous. Here are safer methods: lightly brush the rice cakes with oil and air fry them at 180°C (350°F) for 5-7 minutes, or pan-fry them in a generous amount of oil over medium-low heat until golden brown. Let the fried rice cakes cool slightly. (Tip: Brushing fried rice cakes with the spicy chicken sauce enhances their flavor.)
Step 7
First, coat the marinated chicken pieces evenly with dry tempura flour. This helps the batter adhere better for a crispier finish. (Tip: For variety, you can coat only half of the chicken pieces with tempura flour and batter to make Teriyaki chicken skewers.)
Step 8
Dip the flour-coated chicken into the prepared tempura batter and mix well to ensure each piece is evenly coated. Make sure the batter doesn’t clump on the chicken.
Step 9
Heat the cooking oil to approximately 180°C (350°F). Carefully add the battered chicken pieces to the hot oil, frying in batches to maintain the oil temperature. Avoid overcrowding the pan.
Step 10
For extra crispiness and a moist interior, double-fry the chicken. Fry the chicken pieces until lightly golden, remove them to drain, and then fry again at 180°C (350°F) for another 30 seconds to 1 minute. For some skewers, brush them generously with the spicy chicken sauce for a richer flavor. (Tip: Skewering the chicken before frying makes it easier to handle. You can serve them as is or coated with sauce.)
Step 11
In a separate pan, heat a little oil. Thread the fried chicken pieces and pieces of green onion (or other desired vegetables) onto skewers, alternating them. Grill the skewers, turning occasionally, until the chicken is cooked through and nicely browned. (Tip: This step is for preparing the chicken that will be coated with Teriyaki sauce.)
Step 12
Once the chicken is fully cooked, brush it generously and repeatedly with the prepared soy sauce-based glaze (Teriyaki sauce). Simmer over low heat, allowing the glaze to thicken and caramelize, giving the skewers a beautiful glossy finish. Be careful not to burn it.
