Korean Fried Chicken Ricebowl

Cooking time 45 Minutes

Serving size

Ingredients

Cooking instructions

Mix the chicken wings with rice wine, chopped ginger, fine salt, and Majah Coarse Black Pepper Coarse. Stir until well combined and let marinate for 15–20 minutes to absorb the flavors.
Once marinated, coat the chicken wings evenly with cornstarch.
Heat oil in a pan over medium heat and fry the chicken wings until golden brown and crispy. Remove and drain.
In a separate pan, add CS Light Chili Sauce, gochujang, honey, palm sugar, CS Light Sweet Soy Sauce, chopped garlic, and sesame oil.
Cook over low heat, stirring continuously until the sauce thickens and all ingredients are well blended.
Add the fried chicken wings into the sauce and stir until the wings are well coated.
Serve rice in a bowl and top with the Korean Fried Chicken.

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