Directions
1. First joint the chicken wings.
2. Then marinade the chicken pieces in the chicken marinade ingredients for at least 1/2 an hour.
3. While the chicken is marinading, make the sauce. There’s quite a lot of ingredients but the method is simple – just blend it all together.
4. To cook everything, take a large frypan and start the chicken pieces over medium heat. The chicken will blacken quickly as the sugar and honey caramelise.
5. Reduce the heat a little and cook for about 10 minutes until the chicken is maybe two thirds done.
6. Add in the sauce, stir it together and cook a further 5 minutes. The sauce will darken to the deep red you see in the picture.
7. When it’s all finished transfer everything to a plate and scatter the chicken with some chopped spring onion, sesame seeds or – my preference as in the picture – a good amount of aonori.
Ingredients
Chicken Wings
For the Marinade
2 tbsp Sake
1 tbsp Soy Sauce
tbsp Olive Oil
1 tbsp Sugar
1 tbsp Honey
Fresh Ground Black Pepper
For the Sauce
3 tbsp Korean Chili Powder
1 tbsp Kochujan
2 tbsp Soy Sauce
1 tbsp Sesame Oil
2 tbsp Honey
1 tbsp White Sugar
2 tsp hot mustard
Hot Chillies (to taste)
3 cloves Garlic
1/2 large Onion (peeled and cut into chunks)
1/2 large Nashi Pear (peeled and cut into chunks)
Recipe used with permission from Nibbledish.
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