Spice up wing night with this Korean-inspired chicken wing recipe, with sweet potato and coconut mash.
The ingredient of Korean chilli chicken wings with coconut sweet potato mash recipe
- 1kg chicken wing nibbles
- 40g (1/4 cup) bought kimchi, plus 1 tbsp liquid from the jar
- 1kg sweet potato, peeled, chopped into 2cm pieces
- 80ml (1/3 cup) So Good Almond & Coconut Unsweetened milk
- 1/4 wombok (Chinese cabbage), shredded
- 2 green shallots, chopped diagonally
- 1 nashi pear, thinly sliced crossways
- Black sesame seeds, to serve (optional)
- 2 tbsp rice wine vinegar
- 11/2 tsp honey
- 1 tsp salt-reduced soy sauce
- 1/4 tsp sesame oil
The instruction how to make Korean chilli chicken wings with coconut sweet potato mash recipe
- Preheat the oven to 220C/200C fan forced. Line a large baking tray with baking paper. Toss chicken, kimchi and kimchi liquid in a large bowl until well combined. Season. Spread over prepared tray. Roast, basting twice with cooking juices, for 25 minutes or until golden and cooked through.
- Meanwhile, place the sweet potato in a large saucepan of cold salted water and bring to boil over high heat. Reduce heat to medium. Cook for 12 minutes or until tender. Remove from heat. Drain. Pour milk into the pan and mash until smooth. Season. Transfer to a small serving bowl and cover to keep warm.
- To make the soy and sesame dressing, whisk all the ingredients in a large bowl until well combined.
- Add the cabbage, shallot and pear to the dressing. Season. Gently toss.
- Transfer cabbage salad, chicken and mash to a serving platter. Serve sprinkled with sesame seeds, if using.
Nutritions of Korean chilli chicken wings with coconut sweet potato mash recipecalories: 773.165 calories
calories: 44.3 grams fat
calories: 13.4 grams saturated fat
calories: 44 grams carbohydrates
calories: 46.3 grams protein