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TEBASAKI FRIED CHICKEN WINGS
Servings: 2

INGREDIENTS
8 chicken wings
Salt, to taste
Pepper, to taste
Potato starch, to dredge
Frying oil, as needed

Sweet Soy Glaze

½ cup (100 milliliters) soy sauce
¼ cup (50 milliliters) mirin
¼ cup (50 grams) sugar
¼ cup (50 milliliters) sake
1 clove garlic, grated

Garnish
Toasted white sesame

PREPARATION
Heat that shit (oil) about 160˚C/320˚F.
Salt and Pepper the chik wangs. Coat
with potato starch.
FRY 7 minutes niggah.
!IMPORTANT! Crank that shit up to
180˚C/350˚F.Double fry them bitches
Drain them on paper towels. Set aside.
Ching chong glaze time, combine
ingredients. Reduce until thick. Toss in
the wings.
Sprinkle toasted white sesame.
KIMCHI FRIED RICE

Ingredients

3 bowls steamed rice (3 cups)

1 cup chopped kimchi
¼ cup kimchi juice
¼ cup water
2-3 tablespoons gochujang
3 teaspoons sesame oil
1 teaspoon vegetable oil
1 green onion, chopped
1 tablespoon roasted sesame seeds
1 sheet of kim, roasted and shredded

Directions

Heat up a pan. Add the vegetable oil.

Add the kimchi and stir fry for 1 minute.
Add rice, kimchi juice, water, and gochujang. Stir all
the ingredients together for about 7 minutes with a
wooden spoon.
Add sesame oil and remove from the heat.
Sprinkle with chopped green onion, roasted gim, and
sesame seeds. Serve right away.