Who doesn’t like chicken wings! Make a meal of it with this wholesome recipe.
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KOREAN STYLE CHICKEN WINGS, PAK CHOI & STEAMED RICE WITH PICKLED CABBAGE
For the chicken:
12 chicken wings
2 cups Maizena / cornstarch
5cm ginger – grated
1 clove garlic – grated
1 lime zest
Toasted sesame seeds
Small bunch coriander – picked off the stem
Salt & Pepper
150ml soy sauce
2 limes – juiced
3cm ginger – sliced
1 garlic clove – sliced
1 handful sliced spring onion tops
1 dried chili – chopped
For the rice:
½ cup jasmine rice
Small bunch chives – chopped
For the pickled cabbage:
150g red cabbage – thinly sliced
½ cup white vinegar
½ cup sugar
½ cup water
For the pak choi:
1 pack baby pak choi – sliced half legthways
1 tbl soy sauce
1 tbl sesame oil
2 tsp chilli oil
Toasted sesame seeds
Start with the chicken as it must marinade for a bit. Cut off the wing tips, then cut the wings into 2 pieces and discard the wing tips.
Toss the chicken together with the grated ginger, garlic and lime zest, season & put in the fridge.
Place the ingredients for the sauce in a pot, bring to a low simmer and cook until reduced by half and thickened slightly. Set aside.
To make the pickled cabbage, place the vinegar, water and sugar in a pot. Bring to the boil while stirring to dissolve the sugar. Once boiling pour over the sliced cabbage and allow to sit for an hour.
To make the rice, place the rice in a pot, add 1 cup of water and bring to the boil, stirring occasionally so it doesn’t clump together. Reduce the heat to low and place a lid on, cook until all the water has been absorbed. Remove from the heat and allow to steam with the lid on for 5 min. Tip into a colander and rinse well, place in a bowl for later.
Now to cook the chicken. Add enough oil for deep frying to a medium pot and heat. Make sure the wings are evenly coated with the Maizena, then fry until golden and crispy, about 8 – 10 minutes. Fry them in batches of about 6 to 8, depending on the size of your pot. I will usually heat them in the oven before getting ready to serve as the ones you cook first will be cold by now.
When all the wings are done, brush them with the sauce you made previously, turning them over to coat both sides. Sprinkle with sesame seeds once brushed.
For the pak choi, steam as per your usual method at home, I use a bamboo steamer but if you don’t have a steamer then blanch in boiling water. Once cooked, toss it in the soy sauce, sesame oil and chilli oil & sprinkle with sesame seeds.
To finish the rice, drain the pickled cabbage and dry in paper towel to remove the pickle liquid. Heat the rice, stir in the chopped chives and top with the cabbage.
Top the chicken wings with the coriander.