Korean Chicken Wings Plate W/ Rice Recipe
7 piece korean chicken, rice, mac, kimchi
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Ingredients
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Korean Chicken Wings
Rice
Macaroni
Kimchi
Method
Korean Chicken Wings
- 1
Prepare the Marinade
In a bowl, combine soy sauce, brown sugar, gochujang, minced garlic, grated ginger, and sesame oil. Whisk until well mixed.
- 2
Marinate the Chicken
Place the chicken wings in a large zip-lock bag or bowl. Pour the marinade over the wings, ensuring they are well coated. Seal the bag or cover the bowl and refrigerate for at least 1 hour (or overnight for best results).
- 3
Cook the Chicken
Preheat the oven to 425°F (220°C). Arrange the marinated chicken wings on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until they are crispy and cooked through.
- 4
Garnish
Once cooked, remove the wings from the oven and sprinkle with chopped green onions and sesame seeds before serving.
Rice
- 5
Rinse the Rice
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
- 6
Cook the Rice
In a pot, combine the rinsed rice, water, and salt. Bring to a boil over medium heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for another 10 minutes.
Macaroni
- 7
Boil the Macaroni
In a large pot, bring salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- 8
Serving
- 9
Plate the Dish
On a large plate, serve the Korean chicken wings alongside a generous portion of rice, macaroni, and kimchi. Enjoy your meal!
