Spicy Korean Chicken with Rice Cakes

Name: Spicy Korean Chicken with Rice Cakes
Ingredients: 1 1/2 lb Chicken thighs; 1 Green onion (daepa or regular); 3 Garlic cloves; small, about half a teaspoon Ginger knob; 2 Chili peppers (Cheongyang, Serrano, or Jalapeno); 2 1/2 tbsp Korean chili pepper flakes; 3 tbsp Sugar; 2 tbsp Soy sauce; 1 tbsp Oyster sauce; 3 tbsp Corn syrup or honey; 2 tbsp Mirin; 1 tbsp Ketchup; 1 tbsp Chicken bouillon powder; 2 tbsp Water; a few shakes Black pepper; to taste Garlic (for sauce); to taste Ginger (for sauce); 1 tbsp Oil; some Green onions (garnish); 10 to 15 pieces Korean rice cakes; to taste Sesame seeds

21 ingredients · from Aaron and Claire

Ingredients

1 1/2 lb Chicken thighs
1 Green onion (daepa or regular)
3 Garlic cloves
small, about half a teaspoon Ginger knob
2 Chili peppers (Cheongyang, Serrano, or Jalapeno)
2 1/2 tbsp Korean chili pepper flakes
3 tbsp Sugar
2 tbsp Soy sauce
1 tbsp Oyster sauce
3 tbsp Corn syrup or honey
2 tbsp Mirin
1 tbsp Ketchup
1 tbsp Chicken bouillon powder
2 tbsp Water
a few shakes Black pepper
to taste Garlic (for sauce)
to taste Ginger (for sauce)
1 tbsp Oil
some Green onions (garnish)
10 to 15 pieces Korean rice cakes
to taste Sesame seeds

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Method

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Watch the original: “Spicy Korean Chicken with Rice Cakes” by Aaron and Claire. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.