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How To make Glazed Chicken Drumettes with Warm Asian Coleslaw
2 Tablespoons sesame seed
1 Tablespoon peanut oil
16 chicken drumettes -- (about 2 pounds)
1/4 cup chicken broth
1/4 cup purchases garlic and ginger stir fry sauce
6 cups purchased coleslaw blend (from 16 oz. pkg)
In large skillet or wok, cook and stir sesame seed over medium-high heat for 2 to 3 minutesor until light golden brown. Remove from skillet; set aside.
In same skillet, heat oil over medium high heat until hot. Add chicken drumettes; cook 8-10 minutes or until golden brown, turning occasionally. Stir in broth. Reduce heat to medium. Cover loosely; cook 5 minutes.
Add stir-fry sauce; cook and stir; uncovered, for 6-8 minutes or until chicken is fork tender and juices run clear, turning occasionally. On serving platter, arrange chicken in spoke fashion. Reserve 1/4 cup sauce; pour remaining sauce over chicken. Cover chicken to keep warm.
Add coleslaw blend and reserved sauce to same skillet; cook and stir 2 to 3 minutes or until well coated and thoroughly heated.
To serve, spoon coleslaw blend in center of chicken. Sprinkle chicken and cabbage mixture with toasted sesame seed. Makes 4 servings.
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‼️Always taste and adjust seasonings to your own preference as my recipes only act as a guide. Individual tastebuds are different and substitutions can be made throughout. Terri
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Ingredients List
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500g wings
1 tsp olive oil
1/2 tsp salt
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1/2 garlic powder
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1 tsp smoked paprika
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1 tbsp sriracha sauce (optional)
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For Sauce
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1/4 cup sriracha sauce
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‼️Add more or less of each to desired preference‼️
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I love homemade fried chicken. Like, I REALLY love fried chicken. But Korean style fried chicken takes the cake. It's easy, it can be completely gluten-free and we are going to make both the classic gochujang wings and one of my favorite sandwiches of all time.
Recipe:
Potato Starch:
Gochujang:
Pyrex® Prepware Glass Measuring Cup:
Staub Cast Iron 5.5-Qt. Round Cocotte:
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A signature ingredient in Korean Chicken Wings is GOCHUJANG, a flavorful chili pepper paste. If you can’t find gochujang, then simply substitute your favorite BBQ sauce for this wing recipe. Your chicken won’t be as “Korean” without gochujang sauce, but the sesame oil and soy sauce give your baked wings plenty of Asian flavor. Baked chicken wings are easy to cook, less messy, and healthier than fried chicken wings, so it’s a great choice for dinner.
See complete Korean-style chicken wings recipe here:
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Ingredients -
1.2kg (2.6lb) - Chicken Wingettes & Drummetes
For the Marinade -
1 tsp (5ml) - Sesame Oil
2 Tbsp (30ml) - Shaoxing Cooking Wine (Can be substituted for Chicken stock or Broth)
2 Tbsp (30ml) - Light or Normal Soy Sauce
2 Tbsp (25g) - Brown Sugar
1 1/2 Tbsp (25g) - Oyster Sauce
1 1/2 Tbsp (25g) - Hoisin Sauce
1/4 Cup (70g) - Tomato Ketchup
1 Tbsp (25g) - Sambal Oelek or Sriracha Sauce
1/2 tsp - Chinese 5 Spice Powder
5 - Garlic Cloves, Minced or Paste
1 Tbsp (30g) - Ginger, Minced or Paste
Garnishes -
1-2 - Spring Onions (Scallions), Thinly Sliced
1 - Birds Eye Chilli, Thinly Sliced (Optional)
1 Tbsp - Sesame Seeds
Coriander (Cilantro)
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