Rice Cakes with Chicken, Mango & Korean Chili Sauce | Check, Please! | WTTW Chicago

Ingredients

• 2 eggs
• 1½ cups of milk
• 1½ cups of Shao Xing (Chinese) cooking wine
• 3 tablespoons of chili powder
• 3 tablespoons of garlic powder
• 2 tablespoons of paprika
• 1 tablespoon of salt
• 2 cups of flour
• 4 pounds of chicken breasts, trimmed and pounded lightly to make even
• 500 grams bag of panko bread crumbs
• 6 ounces of Korean chili paste (gochujang)
• 3 ounces of sugar
• 2 ounces of water
• 2 quarts of chicken stock
• 1 cup of sweet chili sauce, Mae Ploy brand preferred
• 4 ounces of fish sauce, Three Crabs brand preferred
• Juice of 1 lime
• 2 pounds of rice cakes
• 1½ cup of Korean fish cakes (quarter size balls) (optional)
• 1 red pepper, cored, diced into ½ inch pieces, and sautéed
• 2 mangos, diced into 1inch pieces
• 4 ounces of cilantro, picked, washed, and thinly sliced