Korean Chilli Chicken Wings With Coconut Sweet Potato Mash Recipe

Spice up wing night with this Korean-inspired chicken wing recipe, with sweet potato and coconut mash.

The ingredient of Korean Chilli Chicken Wings With Coconut Sweet Potato Mash Recipe

• 1kg chicken wing nibbles
• 40g 1 4 cup bought kimchi plus 1 tbsp liquid from the jar
• 1kg sweet potato peeled chopped into 2cm pieces
• 80ml 1 3 cup so good almond coconut unsweetened milk
• 1 4 wombok chinese cabbage shredded
• 2 green shallots chopped diagonally
• 1 nashi pear thinly sliced crossways
• black sesame seeds to serve optional
• 2 tbsp rice wine vinegar
• 11 2 tsp honey
• 1 tsp salt reduced soy sauce
• 1 4 tsp sesame oil

The Instruction of korean chilli chicken wings with coconut sweet potato mash recipe

• preheat the oven to 220c 200c fan forced line a large baking tray with baking paper toss chicken kimchi and kimchi liquid in a large bowl until well combined season spread over prepared tray roast basting twice with cooking juices for 25 minutes or until golden and cooked through
• meanwhile place the sweet potato in a large saucepan of cold salted water and bring to boil over high heat reduce heat to medium cook for 12 minutes or until tender remove from heat drain pour milk into the pan and mash until smooth season transfer to a small serving bowl and cover to keep warm
• to make the soy and sesame dressing whisk all the ingredients in a large bowl until well combined
• add the cabbage shallot and pear to the dressing season gently toss
• transfer cabbage salad chicken and mash to a serving platter serve sprinkled with sesame seeds if using

Nutritions of Korean Chilli Chicken Wings With Coconut Sweet Potato Mash Recipe

fatContent: 773 165 calories
saturatedFatContent: 44 3 grams fat
carbohydrateContent: 13 4 grams saturated fat
sugarContent: 44 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 46 3 grams protein
sodiumContent: n a

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