Ingredients
- 1 kg free-range chicken wingettes and drumettes, washed and dried
- 2 large free-range eggs
- 1 pkt 200g Obento Panko bread crumbs
- Salt
- 1 tbs dried parsley
- 3 tbs Extra Virgin Olive Oil (EVO)
- Note:
- I prefer not to dredge the chicken pieces in flour, however if you do, please include it in your cooking.
- For Chicken-mu banchan
- 230g Korean white radish, cleaned, peeled and cubed
- 75g caster sugar
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1/4 tsp salt
- For red radish banchan
- 6 red radish, trimmed, cleaned & sliced 5mm
- 3 tbs white sugar
- 2 tsp salt
- 1 tbs Lee Kum Kee Premium Soy sauce
- 1 tsp Lee Kum Kee Sesame oil
- 1/4 tsp Lee Kum Kee Chiu Chow Style Chilli Oil
- For Dressing
- 2 tbs organic honey
- 1/2 tbs Lee Kum Kee Chiu Chow Style Chilli Oil, or more if you like heat
- Toasted white and black sesame seeds
- Finely diced red chilli to your liking
Method
- Prepare Korean white radish banchan a few hours earlier or the previous day
- Place the cubed radish into a glass jar.
- Mix together the sugar, vinegar, water & salt and pour over the radish. Refrigerate for a few hours or preferably overnight.
- Prepare your red radish banchan
- Put the red radish slices in a bowl & mix with sugar & salt; gently massage & leave for 30 minutes to soften their raw heat.
- Prepare a dressing of soy sauce, sesame & chilli oils.
- Drain radishes and gently hand squeeze. Place in a bowl and pour over the dressing. It can be eaten straight away.
- For the oven roasted chicken wingettes and drumettes
- Preheat your oven to 180°C fan forced
- Lay a sheet of baking paper on a large oven tray and sprinkle with 1 tbs EVO.
- Lay the chicken pieces on a tray and salt on both sides.
- Whisk eggs in a bowl with a fork.
- Mix the panko bread crumbs & parsley in a wide dish or roasting pan.
- To assemble, dip the chicken pieces in the egg one at a time, press each side into the panko bread crumbs & lay on the baking paper. Repeat.
- If I have left over egg and crumbs, I will double coat a few chicken wingettes and drumettes until the coatings are finished.
- Drizzle the remaining EVO over the chicken pieces and roast in the oven for 45 min.
- To serve
- Pile the crispy chicken wingettes and drumettes on a platter and drizzle the mixed honey & chilli oil over the chicken pieces. Scatter the sesame seeds and diced red chilli over the wings.
- Serve the banchan in bowls: the crunchy Korean white radish needs to be taken out of it liquid, whilst the red radish can be served in its liquid.
Product used in recipe
- Obento - Panko Breadcrumbs
- Lee Kum Kee - Premium Soy Sauce
- Lee Kum Kee - Sesame Oil
- Lee Kum Kee - Chilli Oil Chiu Chow