Honey Garlic Butter Chicken with Rice Cakes
Tender chicken breast coated in a rich honey garlic butter sauce, paired with chewy rice cakes. Quick to make, incredibly flavorful, and perfect for a satisfying meal at home.
Equipment
- Frying pan or skillet
- Plastic bag (for coating chicken)
- Spatula or tongs
- Measuring spoons and cups
- Kitchen scale (optional)
Ingredients
For the Chicken:
- 2 chicken breasts (about 250g)
- 2 pinches of salt
- A dash of ground pepper
- 2 tablespoons all-purpose flour (or substitute with tempura flour, omit salt if doing so)
- 130g Korean rice cakes (tteok)
For the Honey Garlic Sauce:
- 1.5 tablespoons unsalted butter (20g)
- 1 tablespoon minced garlic (18g)
- 1 tablespoon soy sauce (17g)
- 2 tablespoons vinegar (14g)
- 3.5 tablespoons honey (56g)
Optional Toppings:
- Crushed red pepper flakes
- Toasted sesame seeds
Instructions
Prepare the Chicken
- Season the chicken breasts with salt and pepper on both sides.
- Slice into bite-sized pieces.
- Place the chicken pieces in a plastic bag along with the flour.
- Seal the bag and shake until the chicken is evenly coated.
Cook the Chicken and Rice Cakes
- Heat a small amount of cooking oil in a frying pan over medium heat.
- Add the floured chicken pieces to the pan, followed by the rice cakes.
- Cook until both the chicken and rice cakes are golden brown on all sides, stirring occasionally for even browning.
Make the Sauce
- Clear a space in the middle of the pan.
- Add the butter and let it melt.
- Stir in the minced garlic and sauté briefly until fragrant.
- Pour in the soy sauce, vinegar, and honey.
- Quickly mix everything together over medium heat, ensuring the chicken and rice cakes are fully coated in the glossy sauce.
Finish and Serve
- Optional: Sprinkle crushed red pepper and toasted sesame seeds over the top for an extra kick and nutty flavor. Serve hot and enjoy!
Notes
Tips
Flour helps absorb excess moisture from the chicken, making the exterior crispier.
Feel free to swap the rice cakes with cooked sweet potatoes, potatoes, or pumpkin. Microwave them for about 4 minutes before adding to the pan to ensure they cook through properly.
You can substitute chicken breasts with wings or thighs for a richer flavor.
Adding vinegar to the sauce balances the sweetness but does not make the dish taste sour.