Submitted by Tania Whitford
Japanese Sticky Chicken Wings and Salad
Serving: 4
Ingredients
- Chicken
- 1.5 kg chicken wings, tips removed and cut to make drumettes
- 2 Tbsp ginger
- 4 dried chillies sliced
- 2 whole star anise
- 2 tsp cinnamon
- 1/3 cup soy sauce
- 1/3 cup rice vinegar
- 2 Tbsp sugar
- 3 Tbsp honey
- 3 Tbsp oyster sauce
- 2 thinly sliced spring onions
- 2 Tbsp garlic
- Salad
- 2 Cups thinly sliced cabbage
- 1 cup julienne carrot
- 1 cup julienne cucumber
- 1 sliced nori sheet
- 2 cups rocket
- Dressing
- 2 Tbsp rice vinegar
- 2 Tbsp soy sauce
- 2 Tbsp castor sugar
- 1 tsp ginger
- 2 Tbsp oil
- 1 Tbsp tomato sauce
Instructions
- Chicken
- Combine marinade and pour over chicken. Cook on low for 3 hours. Remove lid and cook on high for 1 hour to reduce marinade
- Dressing
- Combine all ingredients in a bowl and stir until sugar has dissolved. Place over salad ingredients and toss lightly
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