Sweet Sesame Seed Chicken Wings

Sweet Sesame Seed Chicken Wings

Sweet sesame seed chicken wingsThe other week my daughter Jaime and I were discussing dishes she could take to a pot luck at the Hawaiian Club. Now Jaime and her family do not eat beef or pork so we were limited to seafood or poultry.  I suggested she make Shoyu Chicken, that’s an easy dish and definitely local Hawaii food.  Then I remembered these chicken wings my mother used to make for pot lucks, we called it Sweet Sesame Seed Chicken Wings.  They were yummy!

Sweet Sesame Seed Chicken Wings are deep fried sweet garlicy wing pieces.  They’re not crispy, but are very juicy, flavorful, and tender.

 

They take a bit of time to prepare, mostly because they’re deep fried.  They’re probably not the healthiest chicken dish you’ll ever have, but they are so worth the time and calories.

I couldn’t find the recipe, in fact I’m not even sure if she had one written down.  When I asked her about she couldn’t remember, so I had to figure it out on my own, based on a vague memory.  It wasn’t really difficult to figure it out and I was able to make it in time for Super Bowl Sunday.  They came out “ono” as we say in Hawaii.  My family loved them!  I’m sure we’ll be making them for future get togethers and pot lucks.

Ingredients:

4 Lbs. Chicken Wings

1 Cup Mochiko Sweet Rice Flour

1/2 Cup Brown Sugar – firmly packed

1 Cup Soy Sauce

1/4 Cup Sesame Oil

2-3 Cloved Garlic – minced

2 Tbs. Sesame Seeds + extra for garnish if desired

2 Stalks Green Onions – chopped + extra for garnish if desired

Oil for frying

Directions:

Mix all ingredients together until Mochiko dissolves (except for frying oil and chicken wings)  Mixture will be a milky brown

Pour Marinade into large ziplock bag and put chicken wings in

Marinate in refrigerator at least 3 hours

Heat oil and deep fry chicken wings until done, about 10 minutes

Drain on paper towel

Arrange on serving dish and garnish with more chopped green onions and sesame seed if desired

sweet sesame street chicken wings

 

 

 

Sweet Sesame Chicken Wings
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Sweet Sesame Chicken Wings
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Ingredients
Servings:
Instructions
  1. Mix all ingredients together until Mochiko dissolves (except for frying oil and chicken wings) Mixture will be a milky brown
  2. Pour Marinade into large ziplock bag and put chicken wings in
  3. Marinate in refrigerator at least 3 hours
  4. Heat oil and deep fry chicken wings until done, about 10 minutes
  5. Drain on paper towel
  6. Arrange on serving dish and garnish with more chopped green onions and sesame seed if desired
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Authentic Filipino Recipe – Chicken Adobo

Authentic Filipino Recipe – Chicken Adobo

I was recently watching a popular cooking show with my cousin, she loves this particular chef.  In this episode she was making her version of a chicken dish which she enjoys at the homes of her Filipino friends; she was supposedly making Chicken Adobo.

My cousin and I watched the show and were amazed at how she took this simple Filipino dish and turned it into something we couldn’t recognize.  Her version, which she made with chicken drumsticks, looked good, but it was not Adobo!  To top it off she served it with cornbread.  This head us shaking our heads in disbelief.

I couldn’t resist but set the record straight.  Authentic Filipino Adobo is not drizzled with some soy sauce mixture nor it is served with cornbread.  It can be made with chicken (any part, I like to use chicken wings it soaks the sauce in better), pork, or even squid.  It is not merely drizzled with sauce, it’s in the sauce, in fact some folks like it swimming in sauce!  And it’s served with steamed white rice.

Here is my recipe for Chicken Adobo, a recipe used by my grandmother and her family for many generations.  I usually make it without measuring, like my grandma I just toss in a little of this and that and add according to taste, but for this recipe I actually measured for folks who are new to making adobo.

Chicken Adobo

Ingredients:

3 lbs. chicken wings

3 tbl. minced garlic

1/3 cup soy sauce

3/4 cup vinegar

1 tbl. black pepper corn

3 bay dried bay leaves – the whole leaves not ground

Water

2 tbl. cooking oil

2 tsp. minced garlic

Directions:

1.  Place all ingredients except water into a stock pot.

2.  Add enough water to the pot until all the chicken is covered, about 3/4 full.  Do not over fill with water as the pot will overflow while cooking.

3.  Bring to a boil over medium heat.

4.  Skim any froth from the top and sides, reduce heat to medium low.

5.  Simmer uncovered until chicken is cooked and liquid is reduced by half.  30 – 45 minutes.

6.  Heat cooking oil in frying pan.

7.  Sautee 3 tsp. minced garlic in pan until it turns slightly brown.

8.  Transfer cooked chicken and sauce into pan.  Remove bay leaves.

9. Sautee until sauce is reduced by 1/4 and slightly thickens.

10.  Serve over hot steamed white rice.

Adobo freezes very well.  You can freeze it before you fry it in steps 6-9 or after.  If freezing before frying, thaw out first and then continue on to steps 6-9.  If freezing or storing left overs you can re-heat in the microwave.

I usually make a large batch of this and freeze it in meal sized freeze safe plastic containers. I thaw and sautee as needed.   My grandsons love it.

Authentic Filipino Recipe - Chicken Adobo
Print Recipe
Servings Prep Time
4 Servings 10 Minutes
Cook Time Passive Time
1 Hour 1 Hour
Servings Prep Time
4 Servings 10 Minutes
Cook Time Passive Time
1 Hour 1 Hour
Authentic Filipino Recipe - Chicken Adobo
Print Recipe
Servings Prep Time
4 Servings 10 Minutes
Cook Time Passive Time
1 Hour 1 Hour
Servings Prep Time
4 Servings 10 Minutes
Cook Time Passive Time
1 Hour 1 Hour
Ingredients
Servings: Servings
Instructions
  1. Place all ingredients except water into a stock pot.
  2. Add enough water to the pot until all the chicken is covered, about 3/4 full. Do not over fill with water as the pot will overflow while cooking.
  3. Bring to a boil over medium heat.
  4. Skim any froth from the top and sides, reduce heat to medium low.
  5. Simmer uncovered until chicken is cooked and liquid is reduced by half. 30 - 45 minutes.
  6. Heat cooking oil in frying pan.
  7. Sautee 3 tsp. minced garlic in pan until it turns slightly brown.
  8. Transfer cooked chicken and sauce into pan. Remove bay leaves.
  9. Sautee until sauce is reduced by 1/4 and slightly thickens.
  10. Serve over hot steamed white rice.
  11. Adobo freezes very well. You can freeze it before you fry it in steps 6-9 or after. If freezing before frying, thaw out first and then continue on to steps 6-9. If freezing or storing left overs you can re-heat in the microwave.
  12. I usually make a large batch of this and freeze it in meal sized freeze safe plastic containers. I thaw and sautee as needed. My grandsons love it.
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