Spicy & Sweet Chicken (Zikoba Style)
Homemade Zikoba-Style Chicken Recipe (Inspired by Jjuyacooking)
Enjoy Zikoba-style chicken at home amidst rising prices! I was surprised by the amount of sugar, so I added vegetables for a healthier touch. This dish offers a perfect balance of spicy and sweet flavors.
Chicken Ingredients- 600g chicken (about 1 whole chicken)
- 1 cup rice cakes (tteok)
- 4 Cheongyang chili peppers
- 1 large green onion
- 2 Tbsp minced garlic
- 2 Tbsp sugar
Spicy & Sweet Sauce Ingredients- 2 Tbsp Mirin (rice wine)
- 7 Tbsp Corn syrup
- 6 Tbsp Soy sauce
- 3 Tbsp Ketchup
- 2 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Oyster sauce
- 2 Tbsp Mirin (rice wine)
- 1 Chicken stock cube (or 100ml water)
- 2 Tbsp Mirin (rice wine)
- 7 Tbsp Corn syrup
- 6 Tbsp Soy sauce
- 3 Tbsp Ketchup
- 2 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Oyster sauce
- 2 Tbsp Mirin (rice wine)
- 1 Chicken stock cube (or 100ml water)
Cooking Instructions
Step 1
Rinse the chicken thoroughly under running water. To remove any impurities and gamey smell, blanch the chicken in boiling water for 1-2 minutes. After blanching, rinse the chicken in cold water and drain any excess water.
Step 2
Let’s make the key to delicious chicken: the sauce! In a large bowl, combine 2 Tbsp Mirin, 7 Tbsp Corn syrup, 6 Tbsp Soy sauce, 3 Tbsp Ketchup, 2 Tbsp Gochugaru, 2 Tbsp Oyster sauce, and another 2 Tbsp Mirin. Mix everything well until thoroughly combined. Dissolve 1 chicken stock cube into the mixture or add 100ml of water for an extra boost of savory flavor.
Step 3
This step adds a wonderful caramel sweetness. Heat a frying pan over medium-low heat. Sprinkle 2 Tbsp of sugar evenly in the pan. Let the sugar melt slowly and turn into a light caramel color. Be careful not to burn it; once it reaches a nice amber hue, proceed to the next step.
Step 4
With the caramel ready in the pan, increase the heat to medium. Add the prepared chicken pieces and stir-fry them until they are lightly browned on all sides. This helps develop the flavor of the chicken.
Step 5
Now, let’s add aromatic flavors. Add 2 Tbsp minced garlic, the thinly sliced Cheongyang chili peppers, and the chopped green onion to the pan with the chicken. Stir-fry everything together until the garlic and green onions are fragrant and lightly cooked, infusing their flavors into the chicken.
Step 6
Add the rice cakes (tteok) and the prepared spicy and sweet sauce to the pan. Stir-fry everything vigorously over high heat to ensure the sauce evenly coats the chicken and rice cakes. Continue cooking until the sauce thickens and becomes glossy.
Step 7
An extra tip for even more deliciousness! If you have a kitchen torch, lightly char the surface of the chicken to add a smoky aroma and a chewy texture. (You can skip this if you don’t have a torch.) Once the chicken and rice cakes are cooked through and the sauce has thickened beautifully, your homemade Zikoba-style chicken is ready! Enjoy it hot.
