Sweet and Sticky Korean Fried Chicken

Great food blogs are meant to be discovered and shared. I met the young and very talented Chung-Ah from Damn Delicious at an event in Los Angeles and fell immediately in love with her work. Hop over to Damn Delicious and you will know what I mean. How can you not love a talented home cook who can bake and also cook (check out her recipe index) very well, plus her food photography are simply mouthwatering and irresistible!  Today, she is sharing a very popular Korean recipe with us: sweet and sticky Korean fried chicken wings. Please welcome her to Rasa Malaysia and don’t forget to bookmark her site. 

Hi everyone – it’s Chung-Ah from Damn Delicious! I am so incredibly thrilled to be here guest posting for Bee today. I had the amazing opportunity to meet her at a Glam event a couple months back and in all honesty, I was kind of nervous to be around her. After all, she’s a foodie celebrity! But once we started talking, I immediately loved her. She’s incredibly sweet and so down-to-earth, and she comes up with the best recipes! I’ve made a countless number of her recipes, from her honey walnut shrimp and her spam fried rice and they all never failed to deliver.

So when Bee asked me to guest post, I knew I just had to share one of my all-time favorite Korean recipes. It’s actually the boyfriend’s mom’s recipe, one that she’s been making for the past 20 years. And with just 3 ingredients of chicken wings, soy sauce and sugar, these chicken wings will rock your socks off. These babies are double-fried to the most crunchy, crisp texture and then slathered in a reduced soy sauce glaze, leaving these wings to be so incredibly sticky and sweet. I highly recommend doubling the batch for these wings because once you take a bite into the sticky goodness, you won’t be able to stop!

(Click Page 2 for the Sweet and Sticky Korean Fried Chicken Recipe)

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Fig Pecan Sticky Buns. And our guardian tree

The first tree that meets your eye when you enter our garden is a huge thirty foot high silver oak tree. We call it our first guardian tree because it nurtures us with shade throughout the year and its staggering presence makes us feel safe, protected.  It’s the tree that greets visitors with it’s evergreen grandeur and lacy, whispy leaves. Now that the garden has matured over the last ten years, the second largest tree is our fig tree, which is quickly becoming our second guardian tree.

The variety of our fig tree is a Strawberry Verte. It sat in a lonely corner of the nursery when we first saw it ten years ago, but it’s lush, bright green leaves and beautiful limbs and branching were so impressive that it was hard to not miss its beauty. “It gives the most wonderful, sweet figs” the man at the nursery told us. “The color,” he said, “is green on the outside and beautiful deep red color on the inside when it hits its ripe stride at the end of Summer.” We were sold.

Everything he had told us was true. It’s not only grown spectacularly well to over fifteen feet high, but the it’s lush with broad and perfectly shaped fig leaves. Now this season, we can’t keep up with the fruit. Even with the daily squirrel raids and occasional flocks of birds that stop by for a pit stop.

This fig tree drips with fruit towards September when the Indian Summer heat starts to peak. Sweet, sticky fig fruit explodes from all the branches. The top branches that have grown beyond our ladders reach are feeding those masses of garden birds. The fruit that we can reach are the ones that we indulge in. And the fruit that falls to the ground feed Lexi as her after dinner dessert. Sierra doesn’t like fruit & veggies at all and she’s not even warmed up to the sweet figs. What a shame.

Roasted figs, fig desserts, fig salads, grilled figs and fig balsamic has been churned out of our kitchen every season. This is the guardian tree that as summer dwindles and fall nestles in feeds us and the garden critters (puppy Lexi included) so extremely well. The fig tree has become a permanent part of our garden and we’re able to share some of it with you today.

A warm batch of fig walnut sticky buns is what we’re sharing with you from our feeding guardian tree. Hope you make these and get a chance to score a last batch of figs before they leave permanently for the season. They’re wonderful!

hugs,

diane and todd

Yield: 12 Sticky Buns

Total Time: 2 hours

2 Tablespoons (25g) Sugar1 pkg (2 1/4 t) Active Dry Yeast2/3 c (160ml) Warm Water3 Tablespoons (43g) unsalted Butter, melted1 3/4 cups (225g) Flour, divided into 1 1/2 cup (190g) & 1/4 cup (35g) portions1/4 t Kosher Salt1/4 t fresh grated Nutmeg3/4 cup (165g) packed Brown Sugar2 Tablespoons (30ml) Dark Corn Syrup2 Tablespoons (30ml) Milk1 teaspoon (5ml) Vanilla Extract1 cup diced fresh Figs1/4 cup chopped Pecanspinch Sea Salt, such as Maldon Salt2 Tablespoons (30g) unsalted Butter, melted1/4 cup (55g) packed Brown Sugar1 1/2 teaspoons (4g) ground Cinnamon (if you can, freshly grate Vietnamese Cinnamon)Make dough. Dissolve sugar and yeast in warm water. Whisk in melted butter.In a large bowl, whisk together 1 1/2 cups of flour salt and nutmeg. Add yeast mixture, stirring until a soft dough forms. On a lightly floured surface, knead dough for a minute or two for incorporating final 1/4 cup of flour, 1 tablespoon at a time until dough is just no longer sticky (you may not use all of flour).Place dough ball in a bowl, cover, and then let rise in a warm place for one hour or until doubled in size.Make Topping. Combine brown sugar, dark corn syrup, milk, and vanilla extract in a saucepan. Heat to a simmer, then remove from heat. Stir in figs, and then set aside.Combine Filling's brown sugar and cinnamon in a small bowl and set aside.Preheat oven to 375°F. Lightly oil or butter a 13x9 baking dish.Take dough out of bowl and place on a lightly floured surface. Allow to rest for 5 minutes.Roll out dough to a 12"x10" rectangle, flouring lightly as needed. Brush Filling's melted butter over dough, leaving a 1" border on the long edges of dough. Spread brown sugar/cinnamon mix over butter.Roll up tightly, starting with the long edge. Pinch to seal seam (do not seal ends). Cut into twelve 1" slices. Evenly arrange slices in baking dish, cut side up. Spoon 1/3 of fig topping mixture and 1/2 of pecans between the rolls. Cover and let rise in a warm place for 30 minutes or until doubled in size.Bake for 25-30 minutes or until buns are golden browned (you may need to place a piece of foil over the buns for the last 10 minutes to keep tops from browning too quickly before interior dough is fully cooked.Remove from oven and pour remaining fig topping mixture and remaining pecans over buns. Lightly sprinkle sea salt over buns. Allow to cool for 5-10 minutes, then serve.

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Sticky Rice Steamer Pot and Basket

After many years of anticipation, the Wok Shop has finally been able to import this wonderful rice steamer from Thailand. The hand-woven bamboo basket sits in the aluminum rice pot to create perfect aromatic Thai jasmine sticky (sweet) rice. No other steaming method creates sticky rice like this authentic set. Pot Ð 10" dia., 8.5" ht. Basket Ð 10" ht. x 10" x 14.5."

Price:

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Thai Sticky rice steaming pot and basket

This is a premium quality steaming pot and basket only. We also sell a complete cooking kit which includes steaming pot, steaming basket, cheesecloth and 5 lbs sticky rice. A premium quality aluminum sticky rice steaming pot, imported from Thailand, made by the very best manufacturer -- Diamond Brand. The pot is just the right size for American stovetops, allowing you to make a generous portion suitable for large parties or just a few handfulls. It stands 8" tall and approx 7.5" across. A premium quality sticky rice steaming basket, imported from Thailand, handwoven from beautiful natural reeds and sewn across the top. Will last for years.

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Filipino Biko Sweet Sticky Rice Recipe <b>Asian Food</b> Recipes <b>...</b>

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Pan-fried Tet Sticky Rice Cake Recipe (Banh Chung Chien)

Pan-fried Tet Sticky Rice Cake Recipe (Banh Chung Chien) - Viet World KitchenViet World KitchenHomeArchivesRecipe IndexVWK StoreClasses + EventsFavorite SitesAbout MePermission and CreditWelcome to Viet World Kitchen where I explore the culinary traditions of Vietnam and the rest of Asia. Join me to learn, create, and contribute!

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« The Lazy Person’s Guide to Celebrating Tet |Main

February 04, 2011Pan-fried Tet Sticky Rice Cake Recipe (Banh Chung Chien)

Vietnamese Tet sticky rice cakes (banh chung) are a must-have for the Lunar New Year. When they’ve just been cooked, refreshed through a one-hour boiling, or warmed in the microwave oven, they are fabulously good. Each mouthful is redolent of the tea-like fragrance imparted by the leaves that the cake is wrapped in.

But if that’s not your cup of tea and/or you have leftovers, fry it up into a pancake! It works miracles on hardened, slightly-over- the-hill banh chung ("baan choong") too.

The recipe below is what I use for homemade banh chung that my family prepares. Ours are roughly 5 inches square and a good 2 inches thick. If you’ve got a bigger one, you’ll make more.  Chill the sticky rice cake to make cutting it a little easier.  You can certainly do this with the cylindrical banh tet too. I've seen rounds of that deep fried!

RECIPE

Pan-fried Tet Sticky Rice Cake
Banh Chung Chien

Makes 2 pancakes

1 Tet sticky rice cake (banh chung), unwrapped
2 to 4 tablespoons canola oil
Sugar

1. Use a knife to quarter to cut the rice cake into 1/2 to 3/4-inch-thick slices. Set aside.

2. For each pancake, heat 1 tablespoon of oil in a 10-inch nonstick skillet over medium heat. Arrange half the slices in the skillet as close as possible, breaking them up if you have to. Fry, undisturbed for about 6 minutes, until the rice has softened.


3. Use a spatula to press and mash the chunks to form a pancake. When the underside is crispy and golden, 5 to 6 minutes, flip the pancake with a quick and confident jerk of the skillet handle (or slide the pancake onto a plate and invert into the skillet).

Increase the heat to medium high and fry the other side. If things seem dry, drizzle in more oil from the side. The pancake is done when the other side is crispy and golden, about 4 minutes. Slide it onto a plate, cut into wedges and then serve. Enjoy with a sprinkling of or dip in sugar. The savory sweet combination is divine.

What's your favorite way of eating banh chung? Got an idea for leftovers?

Posted in Recipes: All, Recipes: Banh (Crepes, dumplings, cakes, bread) Recipes, Tet | Permalink

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Comments

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our favorite way to eat banh chung, of course w/ pickled green papaya,leeks, and red chili

Posted by:ravenouscouple |February 04, 2011 at 02:39 PM

my sister and I have broken several spatulas over the years in the name of bung chung chien!!! so worth it though!

Posted by:Karen Tran |February 04, 2011 at 04:05 PM

Give me pan-fried banh chung over crack, ANYDAY!

This stuff is HUGELY addicting, and I could easily finish off an entire block of it in this crunchy, snackable incarnation, but not necessarily in its fresher, stickier form. Once I start munching, I simply cannot stop!

Posted by:Masako Okamoto |February 04, 2011 at 05:24 PM

It's a good thing something this rich and addictive is usually only eaten during the Lunar New Year.

This is one of those guilty pleasures that is rarely advertised outside of the culture.

Posted by:Lan |February 04, 2011 at 09:53 PM

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Thai Sticky Rice Kit (steamer, basket, cheesecloth, 5 lbs sticky rice)

We're currently offering a Thai sticky rice ware set for a low promotional price. Kit includes steaming pot, steaming basket, cheesecloth and 5 lbs sticky rice. A premium quality aluminum sticky rice steaming pot, imported from Thailand, made by the very best manufacturer -- Diamond Brand. A premium quality sticky rice steaming basket, imported from Thailand, handwoven from beautiful natural reeds and sewn across the top. Thai cheesecloth for sticky rice prep, it's 23" x 20" and will last for years. Thai sticky rice (also known as "sweet rice" or "glutinous rice")

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Annie Chun's Rice Express Sticky White Rice, 7.4-Ounce Microwavable Bowls (Pack of 6)

This versatile rice is well paired with your favorite stir-fry, entree or even soup. Or use with your favorite sauce for a quick snack. To really make your kids smile; add a little butter and soy sauce. Together we bring you this delicious fresh-steamed rice. Keep in your pantry office desk and enjoy restaurant-quality rice anytime, anywhere.

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