Crispy & Juicy Taiwanese Chicken Wing Fried Rice
Taiwanese Chicken Wing Fried Rice Recipe using Baek Jong Won’s Chili Sauce
Experience the delightful contrast of crispy, savory chicken wings and moist, flavorful chili fried rice, a popular Taiwanese street food. This dish is perfect as a hearty meal or a satisfying snack!
Main Ingredients
- 10 chicken wings
- 1 bowl of cooked rice
- 2 pinches of salt
- 1/2 Tbsp ground cumin (jeera)
Spicy Chili Sauce
- 1/2 cup minced pork
- 1/2 cup minced green onions
- 1 cup minced onion
- 25g unsalted butter (approx. 1.5 Tbsp)
- 1 Tbsp paprika powder
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1/2 Tbsp ketchup
- 1/2 Tbsp sugar
- 1 Tbsp Worcestershire sauce
- 1 Tbsp chicken stock
- 1.3 Tbsp ground cumin (jeera)
Accompaniments
- Boiled corn kernels
- Boiled potato
- Carrot (finely diced)
- 1/2 cup minced pork
- 1/2 cup minced green onions
- 1 cup minced onion
- 25g unsalted butter (approx. 1.5 Tbsp)
- 1 Tbsp paprika powder
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1/2 Tbsp ketchup
- 1/2 Tbsp sugar
- 1 Tbsp Worcestershire sauce
- 1 Tbsp chicken stock
- 1.3 Tbsp ground cumin (jeera)
Accompaniments
- Boiled corn kernels
- Boiled potato
- Carrot (finely diced)
Cooking Instructions
Step 1
In a preheated pot over medium heat, add the minced green onions and butter. Sauté until the onions soften and become fragrant, releasing their aroma. This step builds a delicious base.
Step 2
Next, add the minced pork to the pot. Break it up with your spatula and cook until it’s almost fully cooked through, stirring occasionally.
Step 3
Once the pork is nearly done, add the minced onion. Continue to sauté until the onions turn translucent and sweet, indicating they’ve cooked down nicely. This sweetness is crucial for the sauce.
Step 4
Now, add all the ingredients for the chili sauce (paprika powder, gochugaru, minced garlic, ketchup, sugar, Worcestershire sauce, chicken stock, and ground cumin). Bring to a boil and simmer, stirring frequently, for about 3-4 minutes until the sauce thickens and all the flavors meld together beautifully.
Step 5
Add the cooked rice to the thickened chili sauce. Mix well with a spatula until the rice is evenly coated with the sauce, creating a flavorful fried rice. (Note: You might not need all the sauce; about 2/3 of the sauce is often sufficient. Leftover sauce can be stored and used for other dishes like fried rice.)
Step 6
Prepare the chicken wings by carefully deboning them. Use a sharp knife or kitchen shears to separate the meat from the bones. This makes it easier to stuff the wings with the fried rice.
Step 7
Season the deboned chicken wings by sprinkling ground cumin (jeera) and salt evenly inside the cavity. The cumin helps to eliminate any gamey odors from the chicken and adds a lovely aromatic depth.
Step 8
Stuff the prepared fried rice firmly into the deboned chicken wings using a spoon. Pack it in tightly to ensure the rice stays in place during cooking and the wings maintain their shape.
Step 9
Heat a non-stick frying pan over medium-low heat. Place the stuffed chicken wings and the accompanying ingredients (corn, potato, and diced carrot) in the pan. Cook for approximately 14 minutes, turning occasionally, until the chicken wings are golden brown and crispy on all sides. Your delicious Taiwanese chicken wing fried rice is now ready to be enjoyed!
