Korean-Inspired Fried Chicken
Rice Cake Sandwich

Experience the ultimate fusion of textures with this Korean-inspired sandwich. Crispy glazed chicken meets chewy pan-fried rice cakes and tangy kimchi, layered between buttery toasted bread.

Ingredients

• 1 piece boneless skinless chicken thigh
• 2 slices sandwich bread
• 2 thick pieces white rice cakes (garaetteok)
• 2 tbsp chopped kimchi
• 1 tbsp sugar
• 1 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp water
• 2 tbsp cornstarch
• 1 tbsp butter
• 1 tbsp yellow mustard
• to taste salt and black pepper

Instructions

1. 1Prepare the sandwich glaze

   

   Begin by measuring out the sugar into a small white bowl. Add the honey, soy sauce, and water, then stir the mixture thoroughly until the sugar granules have completely dissolved. This balanced sweet and savory liquid will serve as the final glaze to coat the fried chicken thigh.

   Tip: If the honey is too thick to mix easily, you can microwave the mixture for 10 seconds to help it combine smoothly.
2. 2Season the chicken thigh

   

   Place the cleaned and patted-dry chicken thigh onto a white plate. Generously season the meat on both sides with salt and freshly ground black pepper. This simple base seasoning is essential for building flavor within the meat before the glaze is added.

   Tip: Freshly cracked black pepper provides a much more vibrant aroma and punch than pre-ground pepper.
3. 3Add the soy sauce marinade

   

   Pour a spoonful of dark soy sauce over the seasoned chicken. Use your hands or a spoon to rub the sauce into the meat, ensuring every part of the thigh is lightly marinated. The soy sauce helps tenderize the chicken and adds a rich umami depth.

   Tip: Ensure the chicken is evenly coated to prevent salty hotspots once the dish is cooked.
4. 4Coat the chicken with cornstarch

   

   Sprinkle white cornstarch over the marinated chicken thigh. Flip the meat to ensure it is evenly and completely coated with a fine layer of starch. This protective barrier is what creates the signature crispy texture when the chicken hits the hot pan.

   Tip: For an extra crispy result, let the coated chicken sit for a minute so the starch can properly adhere to the damp marinade.
5. 5Melt the butter for toasting

   

   Place a square of yellow butter into a frying pan over medium heat. Use tongs to move the butter around as it melts, ensuring the entire surface of the pan is lubricated. The butter adds a rich, nutty fragrance that is perfect for browning the sandwich bread.

   Tip: Keep the heat at medium to prevent the milk solids in the butter from burning before you add the bread.
6. 6Toast the sandwich bread

   

   Lay a slice of white bread into the pan with the melted butter. Toast it for 1-2 minutes, occasionally moving the slice to soak up the butter, until the underside is a beautiful golden brown. Flip the bread to toast the other side until both surfaces are crispy and fragrant.

   Tip: Check the bread frequently; buttered toast can go from golden to burnt very quickly.
7. 7Pan-fry the rice cakes

   

   Place the thick, rectangular white rice cakes into the hot frying pan. Pan-fry them until they are slightly softened and develop a light, crispy crust on the outside. Once done, remove them from the pan and set them aside for later assembly.

   Tip: Pan-frying the rice cakes gives them a delightful crunch on the outside while keeping the inside soft and chewy.
8. 8Fry the chicken thigh

   

   Carefully place the starch coated chicken thigh into the hot pan. Pan fry the chicken over medium heat until the surface becomes golden brown and thoroughly crispy. Ensure the chicken is fully cooked through with a satisfying crunchy coating.

   Tip: Avoid moving the chicken around too much initially. Let the crust form completely on one side before checking or flipping.
9. 9Glaze the chicken

   

   Pour the prepared soy sauce and honey mixture directly over the browned chicken thigh in the hot pan. Let the sauce bubble and reduce over high heat until it thickens, thoroughly coating the chicken in a sticky, savory glaze.

   Tip: Keep a close eye on the pan while the sauce reduces, as the honey and sugar content can easily burn if left unattended.
10. 10Add mustard to the toast

    

    Take a slice of the freshly toasted bread and squeeze a generous amount of yellow mustard over the surface. This tangy base layer will complement the rich and savory flavors of the glazed chicken.

    Tip: Honey mustard works exceptionally well here, balancing the salty, savory, and spicy elements of the sandwich.
11. 11Add the glazed chicken

    

    Carefully transfer the hot, fully glazed chicken thigh from the pan and place it directly onto the mustard-coated slice of toast. Ensure it sits evenly on the bread to build a stable base for the remaining sandwich ingredients.

    Tip: Use a wide spatula or tongs to carefully transfer the chicken so you do not lose any of the delicious sticky glaze.
12. 12Add the rice cakes

    

    Place the lightly pan-fried rice cakes directly onto the glazed chicken. Arranging them in an even layer ensures that you get a pleasant, chewy texture in every bite to contrast with the savory and crispy chicken.

    Tip: Make sure your rice cakes are still warm and soft when assembling. If they have cooled down and hardened, flash-fry them for a few seconds before adding them to the sandwich.
13. 13Top with kimchi

    

    Add a generous scoop of chopped red kimchi directly over the layer of rice cakes. The vibrant acidity and moderate spice of the kimchi will perfectly cut through the richness of the chicken and add a refreshing, tangy crunch to the finished sandwich.

    Tip: Lightly drain or squeeze any excess juice from the chopped kimchi before adding it to prevent the bottom toast from becoming soggy.

Storage Advice

Burn It Off

Frequently Asked Questions