Lilikoi Chicken Wings Plate W/ Rice Recipe
7 piece lilikoi chicken, rice, mac, kimchi
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Ingredients
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Lilikoi Chicken Wings
Rice
Macaroni Salad
Kimchi
Method
Lilikoi Chicken Wings Preparation
- 1
Marinate the Chicken
In a bowl, combine lilikoi juice, soy sauce, honey, minced garlic, grated ginger, black pepper, and salt to taste. Add the chicken wings and toss to coat. Cover and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
- 2
Fry the Chicken
Heat oil in a deep pan or fryer over medium-high heat. Once the oil is hot, carefully add the marinated chicken wings in batches. Fry until golden brown and cooked through, about 8-10 minutes per batch. Drain on paper towels.
Rice Preparation
- 3
Cook the Rice
In a pot, combine white rice, water, and salt to taste. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 18-20 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
Macaroni Salad Preparation
- 4
Prepare the Macaroni Salad
Cook the macaroni pasta according to package instructions until al dente. Drain and rinse under cold water. In a large bowl, mix the cooled macaroni with mayonnaise, diced celery, grated carrot, sliced green onion, and salt to taste. Chill in the refrigerator until ready to serve.
Serve the Dish
- 5
Assemble the Plate
On a large plate, serve the fried lilikoi chicken wings alongside a scoop of rice, a serving of macaroni salad, and a portion of kimchi. Garnish with additional green onions if desired.
