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HONEY BUTTER CHICKEN RICE CAKES
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Honey Butter Chicken and Rice Cakes

The crunchy, savory fried chicken, paired with the crispy rice cakes, all tossed in a sticky, sweet honey butter sauce is such an addictive flavor explosion, no wonder those honey butter chips are so popular!
Course: Appetizer, Snack, Street Food
Cuisine: Asian, Korean
Keyword: chicken, chicken thighs, fried, fried chicken, honey, honey butter, honey butter chicken, honey butter chips, Korean BBQ, korean street food, rice cakes, street food

Ingredients

  • 2 lbs. Chicken Thighs boneless and skinless
  • 1 cup Flat Rice Cakes frozen soaked
  • 2 tbsp. Mirin Rice Wine
  • 1 tsp. Salt
  • 1/4 tsp. Black Pepper
  • 2 tsp. Minced Garlic
  • 1 tsp. Minced Ginger
  • 3/4 cup Potato Starch or Cornstarch
  • Neutral Oil for frying
  • Toasted Sesame Seeds for garnish

Honey Butter Sauce

  • 1/2 stick Butter
  • 1 tbsp. Minced Garlic
  • 1 tsp. Sugar
  • 1 tbsp. Soy Sauce
  • 2 tbsp. Honey

Instructions

  • Trim and dice the chicken thighs into bite size pieces. Marinate with mirin, salt, and pepper. Set aside for 30 minutes.
  • Soak rice cakes in warm water for 30 minutes.
  • Toss chicken thighs with minced garlic, minced ginger, and potato starch.
  • Working in batches, deep fry at 350 degrees F for 4-5 minutes. Drain on a wire rack or paper towel. Double fry the chicken for another 2 minutes.
  • Pan fry the rice cakes in a little bit of neutral oil until golden brown (The rice cakes will stick together so keep them apart as much as possible. An air fryer will work for this step as well).
  • To a pan, melt butter, then add minced garlic, sugar, soy sauce, and honey, and reduce down to a sticky glaze ~2-3 minutes.
  • Toss the chicken, rice cakes, and honey butter sauce in a bowl and garnish with toasted sesame seeds.