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Welcome to my cooking channel (food channel)!
I inspired by a Korean dish called "An Dong Jjim Dak". I love that dish, so I had to make my own version of it. Honestly I think I like my version better. Hehe. And also you can use sweet potatoes or butter nut squash instead of golden potatoes or all together! =)
Golden Chicken Wings
2 teaspoons salt
1 teaspoon pepper
16 chicken wings
3 Tablespoons canola oil
6 small size golden potatoes, cut in to quarter
1 big size onion, big diced
6 cloves of garlic, ruffle chopped
1 cup chicken broth
3 Tablespoons rice wine
1/4 cup soy sauce
3 Tablespoons dark brown sugar
5 small dried chilies
1/2 lb. glass noodles
1 Tablespoon soy sauce
1 Tablespoon sesame oil
1 teaspoon black pepper
1 Tablespoon honey
1 Tablespoon corn starch
2 Tablespoons cold water
3 green onions, chopped
1. Sprinkle salt and pepper on chicken wings evenly both side.
2. Heat a large pan over medium high heat, add oil; swirl to coat and heat. Place chicken on pan and cook 10 minutes or until golden brown both side, turning after 5 minutes. Remove from pan set aside.
3. In same pan add potato cook 4 minutes or until golden brown, turning after 2 minutes. Add onion and garlic cook additional 4 minutes, stirring occasionally.
4. Bring back chicken to pan then add chicken stock and next 4 ingredients. (Through dried chili); bring to boil, reduce heat to medium-low and cover, simmer for 25 minutes, stirring occasionally.
5. Cook glass noodles according to package directions, drain well, and turn into a medium mixing bowl. If it's too long then cut with a sizer. Mix soy sauce and next 3 ingredients together, set aside.
6. Combine corn starch and cold water until smooth; add to pan, stirring, and cook until juices are thickened and clear.
7. Place noodles on bottom of a serving dish, pour chicken mixture right on the top of noodles, so noodles can observe juices. Sprinkle with chopped green onion. Serve warm.