Hoisin-Glazed Fried Chicken Wings
with Rice, Quick-Pickled Veggies, Peanuts & Cilantro
- Soy
- Wheat
- Peanuts
- Milk
Crispy cornstarch-coated wings glazed in a sweet-savory hoisin-pho sauce deliver serious umami punch. They’re garnished with peanuts and cilantro for the perfect textural contrast, and served alongside fluffy jasmine rice with tangy pickled veggies. It’s a flavor-packed journey to Southeast Asia from your own kitchen!
Ingredients
5 tablespoon
Cornstarch
5 teaspoon
Rice Wine Vinegar
¾ cup
Jasmine Rice
1 unit
Chicken Wings
1 teaspoon
Korean Chili Flakes
1 unit
Pho Stock Concentrate
3 unit
Radishes
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
¼ ounce
Cilantro
1 unit
Cucumber
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
1 teaspoon (tsp)
Sugar
3 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
-
Keep covered off heat until ready to serve.
- While rice cooks, wash and dry produce.
- Trim and thinly slice cucumber into rounds. Trim and thinly slice radishes into rounds. Roughly chop cilantro. Roughly chop peanuts.
-
In a medium bowl, combine cucumber, radishes, vinegar, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt and pepper. Taste and add a pinch more sugar if you like a sweeter pickle.
-
Refrigerate until ready to serve, stirring occasionally.
- In a large bowl, combine hoisin sauce, stock concentrate, and as many chili flakes as you like.
-
Heat a ½-inch layer of oil in large, heavy-bottomed pan over medium-high heat.
-
Pat chicken wings* very dry with paper towels; season with salt and pepper.
-
Add cornstarch to a separate large bowl; season with salt and pepper. Working a few wings at a time, toss and press in cornstarch mixture until fully coated. Transfer to a plate.
- When oil is hot enough that a drop of cornstarch sizzles when added, carefully add chicken wings to pan; cook until golden-brown and cooked through, 4-5 minutes per side. (Don’t overcrowd the pan! Fry in batches if needed.) TIP: Be sure to turn the chicken wings in the pan as needed for even cooking.
- Using a slotted spoon or spatula, carefully transfer wings to a paper-towel-lined plate.
- Transfer wings to bowl with sauce. Toss until thoroughly coated.
-
Fluff rice with a fork. Stir in 1 TBSP butter (2 TBSP for 4 servings); taste and season with salt and pepper.Divide rice, pickles (draining first), and wings between plates in separate sections. Top wings with cilantro and peanuts. Serve.
