Korean chicken wings with slaw


Spicy Korean chicken really is a thing of beauty and indulgence but it can often be heavy as, more often than not, it’s deep-fried which does nothing for the waistline so this version is still just as moreish but a little better on the health front! Gochujang and gochugaru are Korean ingredients are becoming more accessible in the UK so it’s time to raid your local Asian supermarket to source the best ingredients that you can. The chilli paste, gochujang, and the chilli powder, gochugaru, are spicy but full of flavour. I have paired the chicken with a simple, light slaw. This really is the perfect meal to share with friends or to make for a lazy weekend dinner. On the off chance that there are any leftovers the chicken wings are also delicious cold the next day for a quick snack.

Ingredients- serves 4
For the chicken
Approx. 700g chicken wings
3 tbsps gochujang
1 tsp gochugaru
3 garlic cloves
2 tbsps soy
1/2 tbsp rice wine vinegar
1 tbsp sugar
2 tbsps water
1 tbsp toasted sesame seeds
Spring onion

For the slaw
1/2 head each of red and white cabbage
1 large carrot
3 spring onions
2 tbsps gochugaru
2 tbsps fish sauce
1 tbsp sugar
Juice from 1/2 a lime
2 garlic cloves- grated
1 tbsp toasted sesame seeds
1 tbsp sesame oil

1. Get going with the chicken marinade in advance of when you want to cook them so the chicken takes on as much flavour from the marinade as possible. Simply combine all the ingredients apart from the toasted sesame seeds and spring onion. Place in a large bowl with the chicken wings, cover, pop in the fridge and set aside- ideally overnight but for at least an hour.

2. In the meantime the slaw can be made. Use a mandolin or sharp knife and finely shred the red and white cabbage. Grate the carrot and finely slice the spring onion. Add all the other ingredients together in a bowl and stir well to combine before pouring over the vegetable mix; toss well so it all gets an even coating.

3. When you are ready to cook the chicken, preheat the oven to 200c/ 180 fan. Place the marinated chicken in a large baking tray and cook for around 20 minutes or until the chicken is cooked through and the juices run clear.

4. To assemble, take a large serving platter and arrange the slaw. Top with the cooked wings, sprinkle over the toasted sesame seeds and spring onion and let everyone dig in! An extra squeeze of lime juice is also a welcome addition to give an added layer of zing.

Spicy Korean chicken wings and slaw- a large stack of napkins is a must!

Kimchi rice bowl with braised pork and prawn

After recently restocking my supplies of kimchi I thought it was only right that this kimchi rice with prawns and braised pork belly took pride of place on the dining table. Kimchi is the national dish of Korea and has become much easier to get hold of in recent years.

The key to cooking the rice is to prepare it ahead of time so it has plenty of time to cool before stir frying to reheat. This will give you rice that is fluffy without being stodgy. I cover the rice with water and then bring to a boil before simmering with the lid on for ten minutes. Remove from the heat and leave the lid on so it steams. You’ll get perfect rice every time!


Ingredients- serves 2-3
For the pork
2 generous slices of belly pork
1 tbsp vegetable oil
1 tbsp sugar
1 tbsp gochujang paste
1 tbsp dark soy
1 tsp rice wine vinegar
1 garlic clove- crushed
1/2 tbsp runny honey
400ml water

For the rice
300g white rice- cooked and cooled
Glug of groundnut oil
50g kimchi- shredded if in larger pieces
1/2 tbsp gochujang paste
Bunch of spring onions- half shredded, half kept whole
1 tbsp sesame seeds
200g raw king prawns

1. Start by preparing the pork belly. Cut the pork into bite sized pieces. Bring a pan of water to the boil and cook the pork for 2 minutes before removing from the pan with a slotted spoon. Drain the water and dry the pan before placing it back on the hob over a medium heat.

2. Add the vegetable oil and dissolve the sugar into it. Pop the boiled pork into the pan and cook until golden; this may take a good few minutes so don’t rush it. Combine the gochujang, soy, rice wine vinegar, garlic and honey and add to the pan; stir well to coat the pork before adding the water. Cover the pan with a lid and simmer for an hour until the pork is meltingly tender and the sauce is reduced. Towards the end of cooking you may like to remove the lid to help it reduce even more.

3. Next up goes the rice base for the dish. Get going by heating a large wok or frying pan and popping in a little groundnut oil over a medium heat. Add in the kimchi and garlic and cook for a minute before adding the gochujang. Half of the spring onions need to be shredded and added into the pan next before tossing the cooled rice through to heat. Add the pork chunks back into the pan along with the prawns and stir through, cooking until the prawns are cooked through. Sprinkle in the sesame seeds before serving. Lightly trim the remaining spring onions and oil before griddling and serving on top of the rice.

Kimchi rice bowl with prawn and braised pork belly- a delicious introduction to Korean cuisine!


Kung Pao chicken

This has to be one of the most ordered and eaten dishes in Chinese restaurants so this is my take on it. The key here is to prep everything before you get cooking as once you get going it is really quick. I have used cashew nuts as a bit of a change as I find they give a creamier finish but you can use peanut if you like. The recipe calls for Facing Heaven Sichuan chillies and they can be bought from Spice Mountain- you can visit them in Borough Market in London or online here. I challenge you to only buy those and not all the other chilli based goodies on offer!


Ingredients- serves 4
For the marinade

4 skinless chicken breasts- cut into bite size pieces
1 tbsp dark soy
2 tsp Chinese rice wine
1 tsp cornflour

For the sauce
2 tsp Sichuan peppercorns- roasted and ground
1 tbsp Chinese rice wine vinegar
1 tsp dark soy
1 tsp oyster or Hoisin
1 tsp sesame seeds
2 tsp sugar
1 tsp cornflour
1 tsp sesame oil

8 dried Facing Heaven Sichuan chillies
1 small red and 1 small green bell pepper- cut into chunks
2 garlic cloves- finely chopped
3cm piece of fresh ginger-grated
3 spring onions- finely sliced
2 handfuls of unsalted cashew nuts (or peanut if you prefer)

1. Start off by marinading the chicken breasts pieces in the soy, rice wine and corn flour. Make sure that when you combine the ingredients that the cornflour had no lumps- give it a good whisk! Cover and leave to rest for around 15 minutes but a little longer if you have time.

2. Mix together all the ingredients for the sauce and check the levels of sweetness and heat so it suits you. Set aside.

3. When you are ready to cook, simply add a splash of groundnut oil to a hot wok and fry the dried chillies for a minute or so. This may smoke a little so be careful- this releases the flavour of the chilli. If you can’t get hold of these specific chillies, any medium heat dried red chillies will be fine. Next up goes the chicken pieces and the peppers; cook the chicken so it is nearly cooked through. Add the sauce you have set aside and the rest of the ingredients except the nuts and onions and then stir well. The sauce should begin to reduce down and leave a coating over the chicken. Just before serving, add in the onion and nuts to warm.

Serve with rice and Asian greens and dig in.

Kung pao chicken- you’ll never pick up that takeaway menu again!