Photo: Lily Banse
Chicken wings, Gangnam-style
13 ingredients
4
openrecipes
I love this dish – it's definitely finger-licking good. It's inspired by Korean and Chinese flavours and that crazy song that all my kids love (I reckon by calling a dish after something they love you've got more chance of them eating it). Anyway, from kids to adults this is a solid recipe to give you tender, sweet wing meat with a beautiful sticky glaze. With eggy rice on the side it's a great combo and happy, messy eating – not one for a first date!
Estimated Nutrition (whole recipe, rough)
677
Calories
44g
Protein
23g
Fat
72g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 higher-welfare chicken wings
- 2 heaped teaspoons Chinese five-spice
- 200 g brown rice
- 1 thumb-sized piece of ginger
- 2 tablespoons tomato ketchup
- 1 tablespoon low-salt soy sauce
- 1 tablespoon runny honey
- 1 tablespoon sesame seeds
- 2 cloves of garlic
- 1–2 fresh red chillies
- 2 pak choi
- sesame oil
- 1 large free-range egg
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes