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Korean chilli chicken wings with coconut sweet potato mash recipe
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elevate wing night with Korean-inspired wings and a side of sweet potato coconut mash.
Ingredients:
  • 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)
  • 40.00 ml rice wine vinegar
  • 10.80 gm honey
  • 5.30 gm salt-reduced soy sauce
  • 1/4 tsp sesame oil
Instructions:
  • Preheat your oven to 220C/200C fan forced. Line a large baking tray with baking paper. In a large bowl, combine chicken, kimchi, and kimchi liquid. Season generously. Spread the mixture over the prepared tray. Roast for 25 minutes, basting twice with cooking juices, until golden and cooked through.
  • In a large saucepan, boil the sweet potato in salted water until tender, about 12 minutes. Drain and mash with milk until smooth. Season to taste and transfer to a small serving bowl, covering to keep warm.
  • Combine all the ingredients for the soy and sesame dressing in a large bowl and whisk until fully mixed.
  • Combine the cabbage, shallot, and pear with the dressing, season to taste, and delicately mix together.
  • Arrange the cabbage salad, chicken, and mashed potatoes on a serving platter. Sprinkle with sesame seeds, if desired.

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