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How to make Sticky Korean wings with kimchi rice

Yield = 4
Prep time: 0:20
Cook time: 0:40
Total time: 1:00

Ingredients

  • 3 garlic cloves, crushed
  • 2 teaspoons Sriracha chilli sauce
  • 1/4 cup soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame oil
  • 1.2kg chicken nibbles
  • 450g packet 2 1/2 minutes microwave white long-grain rice, unheated
  • 1 cup kimchi (see note)
  • 200g green beans, trimmed
  • 3 green onions, thinly sliced
  • 1 tablespoon sesame seeds, toasted
  • 1 Lebanese cucumber, thinly sliced

Method

  • Step 1 Preheat oven 200C/180C fan-forced. Line a large baking tray with baking paper. Whisk garlic, chilli sauce, soy sauce, vinegar, sugar and sesame oil together in a jug until sugar dissolves. Place chicken on prepared tray. Pour over sauce. Toss to coat. Bake for 30 minutes, turning chicken halfway through cooking.
  • Step 2 Turn chicken and push to one side of tray. Spoon unheated rice and kimchi onto other side of tray. Drizzle with 2 tablespoons water. Using a fork, stir mixture to separate rice grains. Top with beans. Bake for a further 10 minutes or until rice is heated through.
  • Step 3 Sprinkle with green onion, sesame seeds and cucumber. Serve.