Cup DakGangjung 겁닭강정 (Spicy Candied Chicken in a Cup)

Cup DakGangjung 겁닭강정 (Spicy Candied Chicken in a Cup)

Ingredients:

350 g Chicken Tenders, cut into bite-sized pieces

10 pcs Rice Cakes, halved

Potato Starch, just enough to coat the chicken pieces

Deep-frying Oil

1 tsp toasted Sesame Seeds *optional

1 tbsp Peanuts, chopped *optional

Paper Cups

small Bamboo Skewers

Chicken Seasoning:

1/4 tsp Salt

1/4 tsp ground Black Pepper

1/8 tsp Ginger Powder

1 tsp Cajun Powder

1 tsp Cayenne

Sauce:

1 tbsp Red Pepper Paste

1 tbsp Tasty Soy Sauce

1 tbsp Fruit/Vegetable Ketchup

1 tbsp Mayonnaise

1 tbsp Starch Syrup

1 tsp Garlic, minced

1/2 tsp Ginger Cooking Wine

1/8 tsp ground Black Pepper

Instructions:

Rinse the rice cakes with cold water 2 times; drain, and set aside.

In a large bowl, put the chicken pieces, and season with salt, black pepper, ginger powder, cajun, and cayenne.

Set aside for 5 minutes to marinate.

Add-in the potato starch, and mix thoroughly with your fingers until evenly coated. Set aside for 10~20 minutes.

Fry the chicken and rice cakes.

In a deep wok, Add-in about 2 cups of deep-frying oil. Heat the wok up.

Deep fry the chicken first over medium-high heat for about 3~5 minutes, or until lightly brown.

Then put the fried chicken into a strainer.

Fry them once again for 1 minute.

Then, place on a paper towel to drain excess oil.

Deep-fry the rice cakes next over medium-high heat for about 1 minute, or until cooked through.

Prepare the sauce.

In a small bowl, combine all the ingredients for the sauce.

Heat a large wok in medium heat, and pour-in the sauce mixture. Heat until it starts to bubble, becomes thick and syrup-like.

Turn off the heat, and stir-in the cooked chicken and rice cakes.

Mix lightly, and coat with sauce completely.

Sprinkle some sesame seeds and chopped nuts if you like.

Serve warm in a paper cup with bamboo skewers.

Happy Eating!!

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