Korean Chicken Wings
For 2 (For 4)
Sautéed Onion Paste: 1 (2)
Crushed Garlic: 1 sachet (2 sachets)
Crushed Ginger: 1 sachet (2 sachets)
Chicken Wings: 1 pack (2 packs)
Chinese 5 Spice: 1 pod (2 pods)
Jasmine Rice: 1 pack (2 packs)
Pak Choi: 1 pack (2 packs)
Gochujang: 1 pod (2 pods)
Tomato Ketchup: 1 sachet (2 sachets)
Mirin: 1 pod (2 pods)
Soy Sauce: ½ pod (1 pod)
Peanuts: 1 pack (1 pack)
Per serving: Energy (kcal) 927 Fat 43g of which saturates 12g Carbohydrates 75g of which sugars 9g Protein 55g Salt 2.26g
Before the war, chicken was a delicacy in Korea, stewed with gentle aromatics like ginseng for special occasions. But starting in the 1960s, chicken came to symbolise post-war abundance and stability— the latter is perhaps ironic, given that it’s typically served as an anju (drinking food) and nicknamed chimaek (‘chicken with beer’). Many chicken hofs (pubs) deep-fry their wings, but for a less hectic weeknight dinner we recommend roasting! There are plenty of variations on Korean chicken, from lightly battered to rotisserie-roasted, but this sticky, spicy yangnyeom glaze is our favourite way to grapple with these iconic crispy wings.
Preparation time:For 2 - 20 minsFor 4 - 20 mins
Cooking time:For 2 - 25 minsFor 4 - 25 mins
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