KOREAN CHICKEN WINGS WITH SWEET & SOUR CUCUMBER NOODLES

PREP + COOK TIME 1 HOUR 15 MINUTES (+ REFRIGERATION & STANDING) SERVES 4

1 medium onion (150g), grated

¼ cup (80g) gochujang

(see cook’s notes)

2 tablespoons Obento Mirin

Seasoning (see cook’s notes on page 18)

1 tablespoon soy sauce

3 cloves garlic, crushed

1 teaspoon grated fresh ginger

1kg chicken wings

2 tablespoons peanut oil

2 teaspoons black sesame seeds 2 teaspoons white sesame seeds, toasted

SWEET & SOUR CUCUMBER NOODLES

3 telegraph cucumbers (1.2kg), trimmed

1 small red onion (100g), sliced thinly

½ cup (125ml) rice wine vinegar

2 teaspoons white sugar

2 tablespoons water

1 To make the marinade, combine onion, gochujang, mirin, soy sauce, garlic and ginger in a large bowl.

2 Pat chicken wings dry. Place wings in bowl with marinade; stir to coat. Cover the bowl, then refrigerate for 4 hours or overnight, stirring occasionally.

3 Meanwhile, make sweet and sour cucumber noodles.

4 Stand wings at room temperature for 30 minutes. Preheat the oven to 200°C/180°C fan. Line two large oven trays with baking paper.

5 Pour oil over wings in bowl; stir to coat. Divide wings between trays; reserve marinade. Roast wings, brushing with reserved marinade every 15 minutes, for 45 minutes or until wings are browned and cooked through.

6 Transfer drained sweet and sour cucumber noodles to bowls; top with wings and sprinkle with combined sesame seeds.

SWEET & SOUR CUCUMBER NOODLES

Using a julienne attachment on a mandoline or V-slicer, cut cucumber lengthways into long, thin strips until you reach the seeds. Rotate the cucumber a quarter turn and repeat. Continue slicing and rotating the cucumber; discard seeds. Repeat with the remaining cucumbers.

Place the cucumber noodles in a large bowl. Add onion, vinegar, sugar and the water; stir gently. Cover; refrigerate for 2 hours, stirring occasionally.

Per serving: 37g total fat (10g saturated fat); 2389kJ (571 cal); 27g carbohydrate; 29g protein; 5g fibre