Plant-Based Fried Chicken with Rice Cake

Steps

How to make it

Prep 22 min · Cook 22 min

1. Prep: If Korean rice cake sticks 150 g are firm from the fridge, soak in warm water 10 minutes until slightly soft, then drain. Bring plant-based chicken bites 150 g to room temperature; shred onion ½.
2. In a small bowl, mix gochujang 1.5 Tbsp, honey 1 Tbsp, minced garlic 1 Tbsp, sesame seeds pinch, and water 2 Tbsp into a sweet-spicy sauce; set aside.
3. Preheat a skillet over medium heat with 1 Tbsp oil; stir-fry onion 1 minute until translucent and fragrant.
4. Add plant-based chicken bites and stir-fry over high heat 2–3 minutes until golden and lightly crisp on the surface (adjust time per package directions).
5. Add drained rice cakes and the prepared sweet-spicy sauce; stir-fry over high heat 1 minute until the rice cakes are evenly coated.
6. Pour in broth or water 100 ml, cover, and simmer over medium heat 5 minutes, stirring to prevent sticking.
7. Uncover and reduce over high heat 1–2 minutes until the sauce is thick and clings to the rice cakes and chicken. Top with sesame seeds or scallions and serve hot.

Tips & storage

Make it easier

• Double-frying is essential. The first fry cooks the meat, and the second fry makes it crispy.
• Turn off the heat before tossing with the sauce, otherwise, the crispy skin will turn soggy.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best enjoyed on the day it is made; refrigerate components separately when possible.

Substitutions

Optional add-ins