Marinate the chicken for 20 minutes.
Soak the rice cakes in hot water. Separate the rice cakes that are sticking together. Soak for about 10 minutes. Drain well and set aside.
Mix Lee Kum Kee Sauce for Sweet and Sour Pork/Spare Ribs with water.
Heat and oil wok. Pan fry the chicken. Add garlic and cabbage. Stir well. Add kimchi, rice cakes and seasoning. Cook over medium low heat until sauce is thickened and all rice cakes are covered with sauce.
Add scallion and cook for 2 more minutes. Serve immediately.