Vermicular | Braised Chicken Wings and Daikon

Braised Chicken Wings and Daikon

Tailored for Frying Pan, 24cm Deep
Cooking Time
35 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

Lid required

  1. Preheat the pan over medium-high heat for about 30 seconds. Add in vegetable oil and spread evenly. Once the oil starts to smoke from the entire surface of the pan, 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.

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Musui–Kamado with the Vermicular Cookbook.

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