Home

Chicken recipe : Golden Chicken Wings Recipe : Korean Food : Asian at Home

Janice Jameson

March 16, 2015




♥Visit my website! 😀 – http://www.SeonkyoungLongest.com

♥Visit my Blog!! 😀 – http://seonkyounglongest.blogspot.com

♥Follow me on Twitter! 😀 – http://twitter.com/Seonkyoung

♥Add me on Facebook! 😀 –http://www.facebook.com/pages/Seonkyo…

♥Any Questions! 😀 – [email protected]

Hi everyone!
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
Ingredients
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

Directions
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.



Category: Korean Recipe

StevtaRk
- 3 Months ago
Your comment is awaiting moderation.

Levitra Generico Torino Cheapest Viagra Pills For Sale Pharmacy Online No Prescription priligy precio en farmacias Cialis Generico India

Reply   Like
VINCENT LIM
- 5 Years ago

i like the way you cook seon young. but i think the dish you cook there
can add more meat and vegetables from various particle food except maybe
for seafood.

Reply   Like
BLUEAKISS
- 5 Years ago

Hi, I really like your videos. I’ve always wanted to learn how to cook
Korean food. When should I add the brown sugar?? Can I add the sugar before
adding the water or after. By the way, do you have a cook book?? Keep up
the AWESOME job.

Reply   Like
Miu XT
- 5 Years ago

watching it made me hungry!Can’t wait to start

Reply   Like
UsagiMilkTea
- 5 Years ago

It looks sooooo good! I can’t wait to try to make it, Thank you! 😀

Reply   Like