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Korean-Style Fire Chicken
with Rice Cakes & Bok Choy
35 MIN
2 Servings
From the Test Kitchen
This spin on buldak (translated simply to “fire chicken” in Korean) uses just one pan to bring together bites of tender chicken and rice cakes with a vibrant, gochujang-based sauce that delivers the thrillingly spicy flavor for which the dish is known.
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NutritionPER SERVING
-
Calories630 Cals (est.)
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fresh
ingredients
Title
-
10 oz Chopped Chicken Breast
- ½ lb Rice Cakes
- 10 oz Baby Bok Choy
- 2 Scallions
-
2 cloves Garlic
- 2 tsps Gochujang
- 1 Tbsp Light Brown Sugar
- 1 Tbsp Soy Sauce
- 1 1-Inch Piece Ginger
- 2 Tbsps Tomato Paste
- ¼ tsp Crushed Red Pepper Flakes
- 2 Tbsps Crème Fraîche
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce:
Wash and dry the fresh produce. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Peel and finely chop the ginger. Peel and roughly chop 2 cloves of garlic. Combine in a bowl; add the sliced white bottoms of the scallions. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. In a bowl, whisk together the sugar, soy sauce, 1 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.
2
Cook the chicken:
Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
3
Cook the sauce & rice cakes:
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the prepared aromatics mixture and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until combined. Add the rice cakes and chopped bok choy stems; season with salt and pepper. Loosely cover the pan with foil and cook, stirring occasionally, 3 to 4 minutes, or until the rice cakes are tender and the sauce is thickened.
4
Finish & serve your dish:
To the pan of cooked sauce and rice cakes, add the cooked chicken and chopped bok choy leaves. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the bok choy leaves are wilted. Turn off the heat; stir in the crème fraîche. Taste, then season with salt and pepper if desired. Serve the finished chicken and rice cakes garnished with the sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients & make the sauce:
Wash and dry the fresh produce. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Peel and finely chop the ginger. Peel and roughly chop 2 cloves of garlic. Combine in a bowl; add the sliced white bottoms of the scallions. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. In a bowl, whisk together the sugar, soy sauce, 1 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.
2
Cook the chicken:
Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
3
Cook the sauce & rice cakes:
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the prepared aromatics mixture and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until combined. Add the rice cakes and chopped bok choy stems; season with salt and pepper. Loosely cover the pan with foil and cook, stirring occasionally, 3 to 4 minutes, or until the rice cakes are tender and the sauce is thickened.
4
Finish & serve your dish:
To the pan of cooked sauce and rice cakes, add the cooked chicken and chopped bok choy leaves. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the bok choy leaves are wilted. Turn off the heat; stir in the crème fraîche. Taste, then season with salt and pepper if desired. Serve the finished chicken and rice cakes garnished with the sliced green tops of the scallions. Enjoy!
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