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Prep time
15 minutes
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Cook time
5 minutes
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Serves
6
Author Notes
As I was thinking about what to make for Game Day, I was craving wings. Not just the typical Buffalo wings, but the crispy, tangy wings from my favorite bar in the Lower East Side of Manhattan. But, alas, half my friend are vegetarians, so if I made them I’d pretty much end up eating them all.
Typically, I would substitute with cauliflower, but I wanted to try something different. Enter rice cakes. Ever since I had the Dukboki fundido at Haenyeo in Brooklyn I’ve kept rice cakes in my fridge for Meatless Monday.
They’re amazing in pretty much everything and especially fried. Dairy-free, gluten-free, and vegan, these rice cakes will disappear in a flash.
—Kelli Solomon
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Ingredients
- For the Fried Rice Cakes
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1/3 cup
potato starch or cornstarch
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1/3 cup
rice flour
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1/2 teaspoon
baking powder
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1 teaspoon
garlic powder
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1 teaspoon
kosher salt
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1 teaspoon
black pepper
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1 pound
cylinder-shaped rice cakes
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1
egg
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canola or vegetable oil for frying
- For the Ginger-Garlic Sauce
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2 tablespoons
sesame oil
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1
inch piece of ginger, minced
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6
cloves garlic, minced
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2 tablespoons
gochujang (optional)
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1 tablespoon
rice vinegar
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1 tablespoon
soy sauce
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1/4 cup
honey
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1/4 cup
brown sugar
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2 teaspoons
red chile flakes
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1
scallion, sliced (optional)
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1 tablespoon
sesame seeds (optional)
Directions
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Using a deep pot or deep fryer, heat canola oil to 350°F. Prep baking sheet with a wire rack.
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In a small saucepan over medium-low heat, add sesame oil, red chile, ginger, and garlic and cook until fragrant, 2 minutes. Stir in water, gochujang, rice vinegar, soy sauce, honey, and brown sugar, and cook until slightly thickened, about 5 minutes. Set aside.
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In a large bowl, combine corn starch or potato starch, rice flour, salt, pepper, baking powder, and garlic powder. In a small bowl, whisk the egg with a few tablespoons of water.
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Add rice cakes to the bowl with the egg mixture, then toss rice cakes into the large bowl with the dry ingredients.
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Add the rice cakes to the oil and fry until golden, about 3-5 minutes. Remove rice cakes from oil and set them on the wire rack to drain.
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Pour sauce over rice cakes and toss until evenly coated. Garnish with sesame seeds and green onion before serving.
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