Sticky Korean Wings Behind Kimchi Rice

Super sticky, these Korean-inspired chicken wings gone kimchi rice will be a new intimates favourite dinner.

The ingredient of Sticky Korean Wings Behind Kimchi Rice

• 3 garlic cloves crushed
• 2 tsp sriracha chilli sauce
• 1 4 cup soy sauce
• 1 tbsp rice wine vinegar
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 1 2kg chicken nibbles
• 450g packet 2 1 2 minutes microwave white long grain rice unheated
• 1 cup kimchi see note
• 200g green beans trimmed
• 3 green onions thinly sliced
• 1 tbsp sesame seeds toasted
• 1 lebanese cucumber thinly sliced

The Instruction of sticky korean wings behind kimchi rice

• preheat oven 200c 180c fan forced line a large baking tray behind baking paper whisk garlic chilli sauce soy sauce vinegar sugar and sesame oil together in a jug until sugar dissolves place chicken nearly prepared tray pour beyond sauce toss to coat bake for 30 minutes turning chicken halfway through cooking
• slant chicken and market to one side of tray spoon unheated rice and kimchi onto supplementary further side of tray drizzle later 2 tablespoons water using a fork campaign blend to separate rice grains pinnacle in the manner of beans bake for a further 10 minutes or until rice is irritated through
• sprinkle like green onion sesame seeds and cucumber serve

Nutritions of Sticky Korean Wings Behind Kimchi Rice

calories: 827 896 calories
calories: 42 2 grams fat
calories: 11 1 grams saturated fat
calories: 42 2 grams carbohydrates
calories: n a
calories: n a
calories: 51 6 grams protein
calories: 154 milligrams cholesterol
calories: 2104 milligrams sodium
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calories: nutritioninformation