Sesame Chicken & Kimchi Rice Cakes, Crispy Pan-Fried
Golden-crusted sushi rice cakes stuffed with spiced chicken, sesame, and quick kimchi, served with tangy vinegar dipping sauce. This fusion dish combines Japanese rice cake technique with Korean-inspired fermented vegetables and seven-spice seasoning. Perfect for lunch bowls, appetizers, or light dinners. The crispy exterior and creamy chicken filling make these cakes satisfying yet elegant enough for entertaining.
Ingredients
- 1 ¾ cup sushi rice, uncookedshort-grain white rice1:1grains
less sticky, slightly different texture
- 1 cup seasoned rice vinegar, divided
- 3 tbsp sugar, divided
- 1 orange, juice only
- 1 ½ tsp garlic powder
- 1 tsp ginger, ground
- ¾ tsp red pepper, crushed
- 2 cup napa cabbage, coarsely chopped
- ½ cup daikon radish, thinly sliced
- 3 green onions, cut into 2-inch strips
- ½ red bell pepper, cut into thin strips
- 1 ¼ tsp sea salt, Sicilian, divided
- ½ pound chicken thighs, boneless skinless, cut into 1/4-inch cubes
- 1 tbsp Japanese seven spice seasoning, Shichimi Togarashi
- ¼ cup vegetable oil, divided
- ¼ cup mayonnaise
- 2 tbsp sesame seeds
- 2 tbsp furikake seasoning, Japanese, homemade or store-bought
Instructions
- 1
Cook sushi rice according to package directions with 2 1/3 cups water. Fluff with fork and stir in 2 teaspoons rice vinegar and 1 teaspoon sugar. Set aside to cool slightly.
- 2
Bring remaining rice vinegar and sugar, orange juice, garlic powder, ginger, and crushed red pepper to boil in small saucepan. Remove from heat and cool completely.
- 3
Toss cabbage, daikon, green onions, and bell pepper with 1 teaspoon sea salt in medium bowl. Pour cooled vinegar mixture over vegetables and set aside.
- 4
Mix chicken with seven spice seasoning and remaining 1/4 teaspoon sea salt. Heat 1 tablespoon oil in large nonstick skillet over medium heat. Cook chicken, stirring, until cooked through.
- 5
Transfer chicken to bowl. Add mayonnaise and sesame seeds, toss to coat. Finely chop 1 cup prepared kimchi and fold into chicken mixture.
- 6
Scoop about 1/3 cup warm rice into palm, make deep indentation, and place about 2 tablespoons chicken filling inside. Gently shape rice around filling into a cake or ball, adding more rice as needed.
- 7
Heat remaining oil in skillet over medium-high heat. Cook rice cakes in batches until golden and crispy on both sides.
- 8
Sprinkle rice cakes with furikake seasoning. Strain kimchi, reserving 1/2 cup vinegar mixture. Serve rice cakes with kimchi and vinegar dipping sauce.
Tips
Keep cold water nearby while shaping rice balls. If hands become too sticky, wet them lightly to prevent rice from sticking and enable smooth shaping.
Don't skip cooling the vinegar mixture completely before pouring over vegetables. Hot liquid will wilt the cabbage and daikon, affecting texture and crispness.
Form rice cakes when rice is warm but not piping hot. This helps the rice stick together without burning your hands or creating a mushy texture.
Good to Know
Refrigerate cooked rice cakes in airtight container up to 3 days. Kimchi keeps 5-7 days refrigerated. Reheat rice cakes in skillet over medium heat 2-3 minutes per side until warmed through and crispy again.
Prepare kimchi and chicken filling 1 day ahead. Form rice cakes up to 4 hours before cooking; cover with plastic wrap and refrigerate. Pan-fry just before serving for best crispness.
Serve warm with reserved vinegar dipping sauce and extra kimchi on the side. Pair with steamed greens, miso soup, or a light salad for a complete meal.
Common Mistakes
Form rice cakes while rice is warm, not hot or cooled completely, to avoid sticking or crumbling
Heat oil to medium-high before cooking rice cakes to avoid soggy, greasy results
Don't overfill rice cakes or filling will burst during cooking
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
less sticky, slightly different texture
FAQ
Can I make the rice cakes ahead and freeze them?
Yes. Form rice cakes and freeze on a lined baking sheet until solid, then transfer to freezer bag up to 1 month. Pan-fry from frozen, adding 1-2 minutes per side. Thaw slightly at room temperature for even cooking if preferred.
What if I don't have Japanese seven spice seasoning?
Mix 1/2 teaspoon each paprika, garlic powder, and ground ginger with 1/4 teaspoon cayenne pepper and pinch black pepper as a substitute. Flavor will be slightly different but still delicious.
How long does quick kimchi keep and can it be made spicier?
Kimchi keeps refrigerated 5-7 days in its vinegar brine. Increase crushed red pepper to 1 teaspoon for more heat, or add 1/2 teaspoon gochugaru Korean red chili flakes for authentic spice.