Crispy chicken tteokbokki and Korean spaghetti is made by stir-frying softened tteokbokki with 4–5 tbsp of Korean Chili Chicken Glazing Sauce, loosened with 3–4 tbsp of pasta water, then tossing in the spaghetti for 1–2 minutes. Top with double-fried chicken and sprinkle with cheese, sesame seeds and green onion. This recipe makes 1–2 servings, with about 15 minutes of prep time and about 20 minutes of cooking time.
This recipe usesKorean Chili Chicken Glazing Sauce 1,000 g from Pure Foods, a Korean-style sweet-spicy sauce. Only the sauce comes from Pure Foods; you need to prepare the spaghetti, tteokbokki, chicken, cheese and toppings yourself.
What do you need for crispy chicken tteokbokki and Korean spaghetti?
Ingredients for 1–2 servings, divided into 4 groups: noodles, fried chicken, stir-fry sauce and toppings.
| Group | Ingredients | Amount | Note |
|---|---|---|---|
| Noodles | Spaghetti | 120 g | Boil in water with a little salt |
| Noodles | Tteokbokki | 100 g | For dried ones, soak in water until soft; for frozen ones, blanch first |
| Fried chicken | Boneless chicken thigh | 150 g | Cut into bite-size pieces |
| Fried chicken | Crispy frying flour | 50 g | For coating the chicken |
| Fried chicken | Egg | Half an egg | For dipping the chicken |
| Fried chicken | Salt and ground pepper | A little of each | For marinating the chicken |
| Stir-fry sauce | Korean Chili Chicken Glazing Sauce | 4–5 tbsp | Start with 4 tbsp, then taste |
| Stir-fry sauce | Spaghetti cooking water | 3–4 tbsp | Scoop some out before draining |
| Stir-fry sauce | Vegetable oil | As needed | For stir-frying and frying |
| Topping | Shredded mozzarella cheese | 30–50 g | Optional |
| Topping | Toasted white sesame seeds | 1 teaspoon | |
| Topping | Sliced green onion | 1 tablespoon |
| Item | Details |
|---|---|
| Servings | 1–2 servings |
| Prep time | About 15 minutes (marinate and coat the chicken, prepare the tteokbokki, slice the green onion) |
| Prep Time | About 20 minutes (boil the noodles and fry the chicken at the same time, then stir-fry everything together) |
| Equipment | Pot for noodles, frying pan, stir-fry pan, cooling rack for the chicken |
The ingredients in this recipe include egg, milk (cheese), wheat (spaghetti and crispy frying flour) and sesame. People with food allergies should check the labels of the ingredients they use. For allergen information on the chicken glazing sauce, contact LINE @purefoods
How do you make crispy chicken tteokbokki and Korean spaghetti?
There are 4 steps: boil the noodles and prepare the tteokbokki, double-fry the chicken, stir-fry the noodles with the sauce, then plate. Fry the chicken while the noodles boil to save time.
Step 1: Boil the spaghetti and prepare the tteokbokki
- Bring water to a rolling boil, add a little salt, and cook the spaghetti about 1–2 minutes less than the package time, so it still has a slightly firm center (al dente). The noodles won't turn mushy when stir-fried afterward.
- Save about 4 tbsp of the pasta water, then lift out the noodles and toss with a little oil to keep them from sticking.
- Blanch frozen tteokbokki in hot water for about 2 minutes until soft, then drain.
Step 2: Double-fry the chicken
- Marinate the chicken with salt and pepper, dip in egg, then coat evenly in crispy frying flour and tap off the excess.
- Fry the first round over medium heat at about 165°C for 5 minutes. Remove and rest on a rack for 2 minutes.
- Turn up the heat so the oil reaches about 190°C and fry again for 1 minute until golden and crisp, then rest on the rack.
Step 3: Stir-fry the tteokbokki and spaghetti with the sauce
- Heat a pan over medium heat, add a little oil, stir-fry the blanched tteokbokki, and add 3–4 tbsp of pasta water.
- Add 4–5 tbsp of Korean Chili Chicken Glazing Sauce and stir-fry until the sauce spreads and coats every piece of tteokbokki.
- Add the spaghetti and stir-fry quickly for 1–2 minutes until the sauce coats the noodles with a glossy finish. Taste, then turn off the heat.
Step 4: Plate and add toppings
- Spoon the noodles and tteokbokki onto a plate and place the fried chicken on top or alongside. Don't toss the chicken with the sauce in the pan; it stays crispy longer.
- Sprinkle with mozzarella cheese, toasted white sesame seeds and sliced green onion. If you have a kitchen torch, lightly torch the cheese, then serve right away while hot.
Why loosen the chicken glazing sauce with pasta water before stir-frying?
Chicken glazing sauce is made thick so it clings to fried chicken. If poured straight into a hot pan, the sauce thickens quickly and can easily burn onto the pan. Adding pasta water first makes the sauce loose enough to spread over the tteokbokki and noodles, without diluting the flavor as much as adding a lot of plain water.
If the sauce is still too thick, add pasta water one tablespoon at a time. If the flavor becomes too mild, add more sauce. There is no need to add salt or fish sauce, because the sauce is already fully seasoned. See how to use this sauce with other stir-fried and tossed noodle dishes at7 more dishes you can make with chicken glazing sauce
What are common mistakes when making crispy chicken tteokbokki?
There are 4 common problems, and all can be fixed during cooking.
- Sauce burns onto the pan Use medium heat, add pasta water before the sauce, add the noodles last, and stir-fry for no more than 1–2 minutes.
- Mushy noodles Cook the noodles 1–2 minutes less than the package time, because they keep cooking in the pan.
- Tteokbokki hard in the center Soak or blanch until soft before stir-frying. Stir-frying with the sauce alone won't soften the tteokbokki all the way through.
- Chicken loses crispness Double-fry, rest on a rack, and place the chicken on the plate when serving instead of tossing it in the pan. See more atSauced fried chicken losing its crunch: 5 fixes
How should you pack it for delivery?
Pack the fried chicken separately from the sauced noodles. Put the chicken in a paper bag or a vented compartment, and put the noodles and tteokbokki in a separate box. Customers place the chicken on the noodles themselves when eating, so the chicken doesn't go soft from steam in the box.
For plating in the restaurant, twirl the spaghetti in the center of the plate, arrange the tteokbokki around it, then place the chicken on top and sprinkle with cheese, sesame seeds and green onion. The whole dish will show clear layers. See other sauce flavors for chicken dishes atChicken Glazing Sauce Category
Frequently Asked Questions
No spaghetti? Can you use other noodles instead?
Yes. Use noodles that don't turn mushy easily after boiling, such as other pasta shapes, or make it tteokbokki only by increasing the tteokbokki to 200 g, then adjust the sauce to taste.
How can you make it less spicy?
Start with 3 tbsp of sauce and add a little more pasta water. Taste before adding more. The cheese on top also helps mellow the flavor.
How should leftover chicken glazing sauce be stored?
Unopened sauce can be stored at room temperature. Once opened, seal the bag tightly, keep it in the refrigerator, and use by the date printed on the back of the pack.
Summary
Crispy chicken tteokbokki and Korean spaghetti can use Korean Chili Chicken Glazing Sauce directly as the stir-fry sauce. Just loosen the sauce with pasta water first, and place the double-fried chicken on top when serving. Restaurants that want to order chicken glazing sauce for this dish can contact LINE @purefoods
📞 Phone: 081-546-6606 (24Hrs)
LINE: Line : @purefoods
E-mail: Pure Foods
