Sticky Korean Wings With Kimchi Rice Recipe
Table of Contents
If you’re looking for a meal that packs bold flavors and is easy to prepare, this recipe for Sticky Korean Wings with Kimchi Rice is your perfect choice. Combining the sweet and spicy notes of Korean-style chicken wings with the tangy, fermented flavors of kimchi-infused rice, this dish is a feast for the senses.
Ingredients
- 2 cups long-grain rice
- 1.2 kg chicken nibbles
- 1/2 cup kimchi
- 3 garlic cloves (crushed)
- 1/4 cup soy sauce
- 2 tsp Sriracha sauce
- 1 tbsp rice wine vinegar
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 3 green onions (thinly sliced)
- 1 tbsp toasted sesame seeds
- 1 Lebanese cucumber (thinly sliced)
Recipe Directions
- Preheat the oven to 200C/180C fan-forced.
- Cook the rice using a rice cooker or over the stove.
- Line a large baking tray with baking paper.
- Whisk garlic, Sriracha, soy sauce, vinegar, brown sugar, and sesame oil together in a bowl until the sugar dissolves.
- Place the chicken pieces on the prepared tray. Pour the sauce over the chicken and toss to coat.
- Bake the chicken for 30 minutes, turning them halfway through cooking.
- Once the chicken nibbles are done cooking, push them to one side of the tray.
- Spoon the rice and the kimchi onto the other side of the tray.
- Sprinkle with green onions, sesame seeds, and cucumber.
- Serve.
Recipe Tips
- For extra crispy wings, pat them dry with a paper towel before marinating and bake them on a wire rack.
- You can also use day-old or leftover rice for this recipe.
- Adjust the spiciness of the dish according to your preference by reducing the amount of Sriracha or kimchi.
Final Note
This Sticky Korean Wings with Kimchi Rice recipe brings the perfect harmony of sweet, spicy, and umami flavors to your table. Whether you’re hosting a dinner party or simply treating yourself, it’s sure to impress. Enjoy!
Check out our collection of recipes for more delicious rice dishes to master in the kitchen.
