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Soy Glazed Boneless Chicken Wings with Home Cured Kimchi | Recipe by sousvidetools.com

Soy Glazed Boneless Chicken Wings with Home Cured Kimchi

Soy Glazed Boneless Chicken Wings with Home Cured Kimchi Recipes chicken , wings , snacks , soy , ginger , kimchi , glazed , cabbage , japenese , oriental , chinese ,
  • COOK TIME: 2 Hours
  • PREP TIME: 1 Hour
  • DIFFICULTY: Medium
  • SERVES: 2


  • 500g chicken wings
  • Fresh chilli and spring onion for garnish

Brine for chicken wings

  • 70mls water
  • 8g salt
  • 6g brown sugar
  • 3g honey
  • 9ml soy sauce
  • 1/2 clove of garlic
  • 4g fennel seeds
  • 1 tbsp. togorashi spice (Japanese 7spice)

Soy glaze

  • 2/3 cup brown sugar
  • ½ cup soy sauce
  • 3 tbsp. honey
  • ¼ cup water
  • 3 tbsp. white spirit vinegar
  • ½ tsp ground ginger

Home cure “kimchi”

  • 250ml white wine
  • 500mls white wine vinegar
  • 400g white sugar
  • 200mls water
  • 80g salt

For the kimchi base

  • ½ bunch of sliced spring onion
  • 75g julienne of peeled ginger
  • 4 tbsp. harissa
  • 2 tbsp. of freshly blended dried chilli
  • 1 Chinese white cabbage cut up into 2-3cm
  • Brine for kimchi


  1. Place all the brine ingredients into a large pan, bring to the boil then allow to cool. Put the chicken wings into a pouch then pour in the brine and seal. Cook sous vide at 75C for 2 hours. Once cooked remove the chicken wings from the pouch, pop out the bones and reserve for later
  2. Place all the soy glaze ingredients into a suitable pan and bring to boil then simmer on low until reduced to a syrup like substance. Add the chicken wings to the glaze and serve hot with the spring onion and chilli on top
  3. Place the kimchi home cure ingredients into a suitable sized pan and bring up to the boil then allow to cool
  4. For the kimchi base, mix the ingredients 1 – 5 and make sure the kimchi is fully covered. Place into a bag and pour 400mls of brine into mix and vacuum seal
  5. Leave in the fridge for a week or until cabbage turns soft then serve
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