Vermicular | Braised Chicken Wings and Daikon

Braised Chicken Wings and Daikon

Tailored for: Vermicular Frying Pan 24cm Deep
Oven-Safe Skillet 24cm Deep
Cooking Time
33 min

8 chicken wings
1 tablespoon vegetable oil
⅓ daikon, peeled, halved lengthwise and cut into ½” rounds
1 clove garlic, minced

Sauce Mixture
1 teaspoon doubanjiang (spicy fermented bean paste)
2 tablespoons soy sauce
3 tablespoons sake
3 tablespoons mirin
¾ cup (180 ml) water

1 tablespoon cornstarch, dissolved in 1 tablespoon of water
½ tablespoon sesame oil


Glass or Stainless Steel Lid

  1. Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then bring down to medium heat. Add in the chicken wings and sear for about 2 minutes. Once golden brown, flip and sear the other side for about 1 minute.

  2. Add in daikon and garlic and lightly stir. Place chicken wings on top of the daikon, add in Sauce Mixture and bring to a simmer. Cover with lid and simmer over low heat for 30 minutes, occasionally basting with the sauce.

  3. Turn off the heat. Drizzle cornstarch and lightly stir. Reheat the pan over low heat, bring to a simmer and drizzle sesame oil.

  • Braising the chicken wings on top of the daikon will allow daikon to soak up the sauce from the pan and the umami from the chicken.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

Photo Photo Photo Photo Photo Photo