Kimchi Fried Rice with Korean Chicken Wings
Recipe for the Week of March 28, 2022- April 1, 2022 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.**
Servings Prep Time
Yield4 servings 20 minutes
Cook Time
35minutes
Servings Prep Time
Yield4 servings 20 minutes
Cook Time
35minutes
Ingredients
For the Fried Rice
  • 1 1/2cups jasmine rice
  • 1cup kimchicoarsely chopped and 2 tablespoons juices reserved*
  • 3tablespoons soy sauce
  • 1tablespoon gochujangKorean red pepper paste
  • 1tablespoon sesame oil
  • 2tablespoons canola oil
  • 2cloves garlicminced
  • 3 green onionsthinly sliced
  • 2teaspoons freshly grated ginger
  • 1 package shiitake mushroomssliced, 3.5-ounce
  • 1cup Carrotsdiced
  • 1/2leaves bunch kalestems removed andchopped
  • 4 eggsscrambled separately and then mixed in
  • 1/4cup furukaki
  • 1tablespoon black sesame seeds
For the Wings
  • 24 chicken wingsdrumettes and wingettes
  • 2teaspoon Salt
  • 2teaspoon ground black pepper
  • 1tablespoon vegetable oil
  • 1clove garlicfinely minced
  • 1tablespoon gingerfinely minced
  • 2tablespoons sugar
  • 1tablespoon rice vinegar
  • 2tablespoons soy sauce
  • 3tablespoons gochujang
  • 1tablespoon cornstarch
Instructions
Prepping the Rice
  1. In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
Staring the Fried Rice
  1. In a small bowl, whisk together kimchi juice, soy sauce, gochujang and sesame oil. Heat canola oil in a large skillet over medium high heat. Add garlic, onion and ginger, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  2. Stir in kimchi, mushrooms and carrots. Cook, stirring constantly, until mushrooms are tender, about 3-4 minutes.
  3. Stir in rice, kale and kimchi juice mixture until the kale has wilted, about 2-3 minutes. Cook scrambled eggs and mix into rice, add furukaki, green onions and sesame seeds.
Staring the Wings
  1. Line a large baking sheet with parchment paper. Pat wings dry. Place wings on sheet and then cover in oil, salt and pepper and toss to coat.
Making the Sauce
  1. In the meantime, add the vegetable oil, garlic, and ginger to a skillet. Over medium heat, cook the ginger and garlic for 2-3 minutes. Add the remaining ingredients to the skillet with the exception of the sesame seeds. Whisk to combine and cook over medium heat until the sauce thickens – about 8-10 minutes. Then add cornstarch slurry. And set aside once thickened.
Finishing the Wings
  1. Fry wings until they’re brown on all sides. Once the wings are almost done, add sauce and toss, shot for a char on the wings. Remove and serve on top of fried rice, topping with furukaki and green onion garnish.