Cup DakGangjung 겁닭강정 (Spicy Candied Chicken in a Cup)


Cup DakGangjung 닭강정 (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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