Sunday, February 7, 2010

Kim Chee Chicken

30 pieces of chicken wings
2 tbs brown sugar
2 tbs kim chee juice from container
1 tbs olive oil
2 tbs shoyu
1/2 tbs chiracha sauce (or more to liking)
1 tsp sesame oil <-- perhaps we should eliminate this.
3/4 cups kim chee, chopped
1/2 onions, sliced
3 cloves garlic, minced

1)combine brown sugar, kim chee juice, olive oil, and shoyu until mixed.
2)wash and pat dry chicken wings and put in large ziplog bag.
3)add in sauce mixture, chopped kim chee, onions, and garlic, zip bag and toss until evenly covered.
4)add in chiracha sauce and sesame oil, mix some more. marinate in refrigerator for 4 hours or overnight.
5)bake on baking rack for 350 degrees (reserve marinade), 20 min on one side, then flip another 20 min on the other side.
6)heat thru reserved marinade to create the sauce. (I had to add some cornstarch water mixture)
7)pour over chicken wings before serving.


  1. Don't tease! I think the brown sugar made it brown. I should have put more chiracha sauce, and maybe eliminate sesame oil...