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Sticky Teriyaki Chicken Wings with Sunomono

Sticky Teriyaki Chicken Wings with Sunomono

Designed for professional chefs, check out this Sticky Teriyaki Chicken Wings with Sunomono recipe: cooking instructions are broken into components, a full list of professional ingredients, and chefs’ preparation secrets. Master this recipe with products like: Knorr Chicken Stock Powder and Knorr Professional Teriyaki Sauce.

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Ingredients

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Wings:

Sauce:

Sonomono (Cucumber salad):

  • Cucumber 800.0 g
  • Salt 8.0 g
  • Rice vinegar 100.0 ml
  • Japanese Soy sauce 5.0 ml
  • Sugar 30.0 g

Plating:

  • Sesame Seeds Toasted 25.0 g

Designed for professional chefs, check out this Sticky Teriyaki Chicken Wings with Sunomono recipe: cooking instructions are broken into components, a full list of professional ingredients, and chefs’ preparation secrets. Master this recipe with products like: Knorr Chicken Stock Powder and Knorr Professional Teriyaki Sauce.

...

Preparation

  1. Wings:

    • Cut the wings into buffalo wing portions and season with Knorr Professional Chicken Stock Powder. Coat the wings in flour, dunk in the water then back in the flour to coat well.
    • Shake off any excess flour and deep fry at 160°C till golden brown and cooked through.  

  2. Sauce:

    • Heat the Knorr Professional Teriyaki Sauce on low heat and keep hot, once the wings have been fried, dunk them in the teriyaki sauce and drain.

  3. Sonomono (Cucumber salad):

    • Slice the cucumbers thinly on the mandolin lengthways, season with salt and rest for 5-10 mins.
    • Squeeze out any excess water from the cucumber and discard the liquid. Mix the rice vinegar, sugar and soy together to make a dressing and stir through the salad.  

  4. Plating:

    • Stack the wings on a plate and serve the cucumber salad on the side garnishing all with the sesame seeds.
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