Thai-Inspired Sweet Chili Chicken Gangjung with Shirataki Rice Cakes

Ingredients

• 450 g boneless skinless chicken thighs
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 3 tbsp cornstarch
• 2 tbsp neutral oil (canola/avocado)
• 3 cloves garlic
• 1 tbsp fresh ginger
• 4 tbsp Thai sweet chili sauce
• 2 tbsp chili-garlic sauce (sriracha-style)
• 2 tbsp soy sauce (low-sodium if desired)
• 1 tbsp rice vinegar
• 1 tbsp brown sugar or palm sugar
• 3 tbsp water
• 300 g shirataki rice cakes (konjac)
• 2 stalks green onions(optional)
• 1 tbsp lime juice(optional)

Instructions

1. 1

   Prep (20 minutes): Pat chicken dry and cut into bite-size pieces. Season with salt and black pepper, then toss with cornstarch until evenly coated. Mince garlic and grate ginger. Drain and rinse shirataki rice cakes thoroughly, then set aside.

2. 2

   Cook (35 minutes): Heat oil in a large skillet or wok over medium-high heat. Add chicken in a single layer (work in batches if needed) and cook 6–8 minutes, turning until crisp and browned on most sides.

3. 3

   Cook (35 minutes): Reduce heat to medium. Add garlic and ginger and stir for 30–60 seconds until fragrant. Add sweet chili sauce, chili-garlic sauce, soy sauce, rice vinegar, brown sugar, and water. Simmer 4–6 minutes, stirring, until the glaze thickens and looks glossy.

4. 4

   Cook (35 minutes): Add shirataki rice cakes to the skillet and toss gently to coat. Cook 8–10 minutes, stirring occasionally, until the cakes are heated through and the glaze clings.

5. 5

   Cook (35 minutes): Finish with lime juice and top with sliced green onions. Serve hot.