Autumn is here and it is seriously getting colder with each passing day! When it comes to food in autumn, it seems like everyyybody, and I mean EVERYBODY gets gaga for pumpkins. Pumpkin spice lattes, pumpkin donuts, pumpkin pies, pumpkin every freaking thing! I have to admit though, never had a pumpkin spiced latte, is it really as good as it is hyped up to be? I'm afraid of getting wildly disappointed lol. One thing I realized over the years was that pumpkins are very popularly eaten as a dessert—when I first started working, our office has an annual Thanksgiving potluck. Of course, me being extra when it comes to food, I decided to put a spin on cooking pumpkin by making things like Thai pumpkin laksa curry with noodles, or this past year, braised pumpkin with chicken and shiitake mushrooms. While my coworkers enjoyed my pumpkin dishes, many had never had pumpkin cooked in a savory way before, which was a surprise to me because I grew up eating pumpkin in savory dishes way more than sweets! I've had pumpkin with rice, in soups, braised with assorted meats and vegetables, and it is just so comforting and warming.
Today, I'm sharing my recipe for a braised Japanese kabocha pumpkin, chicken and shiitake mushroom stew. It's SOO good ladled over a bowl of rice and Wilson loves this dish whenever I make it! Japanese kabocha pumpkin is more dense and sweet than the pumpkins in the US and are available at most Asian supermarkets. If you don't have access to kabocha, you can substitute the recipe with a regular pumpkin, but it's definitely yummier with the Japanese kabocha.
Typically I like to cook this dish was dark meat like chicken thighs, drumettes or wings, depending on my mood. The dark meat is much more succulent in this braised dish and there is something about the way that the sauce holds onto the meat that is just so satisfying, especially when you eat the wings and suck on the bones, haha! (gotta love our wings). For this recipe, I used the chicken drumsticks and wings leftover from carving a whole chicken, using the breast meat for another dish and using the dark meat for this stew.
Sometimes if I want to make this dish with chicken breast, I do a light marinade of salt, white pepper, sesame oil and cornstarch with it and do a quick stir fry to seal in the juices and to keep the meat tender. Then, you cook the pumpkin separately and add in the chicken towards the end to prevent the chicken from overcooking.
Chicken + marinade:
We hope you like this homey and comforting dish during the chilly autumn and winter seasons!
Until next time,
Spicy SamYang Ramen Chicken Wings
In honor of National Wing Day, we wanted to make some killer wings to celebrate on the day of. But, what we wanted to eat for dinner.. was noodles. Who says we can't have both? We decided to experiment and mashed the two together and are happy to present the SAMYANG RAMEN WINGS!! Crispy, Crispy noodley wings.
Since the Samyang Ramen noodles are a Korean brand, of course our wings had to be the Korean style double fried wings!
The wings came out feeling very similar to the crunchy, candylike textures of Korean fried chicken wings like BonChon, and the spicy flavor was unmistakably that of the Samyang hot chicken ramen. It was a happy marriage of ramen and wing night! The corn syrup and brown sugar will help dial down the heat a lot, but if it's still too spicy for you, feel free to put less of the Samyang sauce or put more sugar. Up to you! If you're up to the challenge, don't put the brown sugar at all...we pray for your butthole. 🙏🌶🌶🌶🔥🔥🔥
• 12-15 wings
• 1/2 tbsp fine sea salt
• 1/2 tbsp black pepper
• 1/2 tbsp minced ginger
• 1/2 tbsp sesame oil
• Canola, peanut, or any kind of frying oil - enough to fill pot so that wings can float freely
• 3 packages of Samyang Extra Spicy Roasted Chicken Ramen - BUY THE 5 PACK HERE
• 3 eggs
• 1 cup potato starch
• 2 tbsp oil
• 2 tbsp minced garlic
• 1 cup brown sugar
• 1/2 cup corn syrup or rice syrup (We used Karo Dark Corn Syrup)
1. Rinse the wings and dry to remove excess water. (Water will cause the frying oil to splash)
2.Season with salt, pepper, minced ginger and sesame oil.
3. Let the wings marinate for 30 minutes, while you prep your dipping stations. Heat up your frying oil.
4. Crush 1-2 packages of uncooked noodles using a rolling pin, hammer, or your fist. Pieces should be small, roughly 1/4 inch or less, but not quite to the point of powder. We just smashed all of the noodles in the bag with a rolling pin until well crushed.
5. Using a food processor, powderize about 1/3-1/2 of the crushed, uncooked noodles. (Be sure to pulse, as dry materials in a processor tends to heat up). Combine this with your potato flour.
6. Whisk 3 eggs until smooth.
7. Evenly coat each wing with the flour mixture. Then dip each with the egg until evenly spread, and finally coat with the crushed noodles. Set aside. These should be done one at a time, like a production line so the wings don't spend too much time sitting in any one station.
8. Once all the wings are ready, check your oil for temperature. It should be around 375F degrees, but for those of us who don't have a kitchen thermometer, a wooden chopstick can be used to guesstimate. If the chopstick starts to bubble, it is hot enough to cook with. (Something I learned from my parents).
9. Submerge the wings into the oil one by one. Make sure there is enough oil for the wings to float without touching each other for a nice even fry. If there isn't enough oil, any wing resting on the bottom of the pot/pan will likely burn. Wings should fry for 12 minutes, or until internal temperature of 165F degrees.
10. Remove the wings from the oil onto a rack so any excess oil can drip off. Do not set on a flat surface as the oil will puddle and soak back into the wings.
11. Prepare the sauce. Pour about 2 tbsp oil into a deep set pan and heat. Add garlic, corn syrup, the three SAMYANG ramen sauce packets, and brown sugar. Mix until thick.
12. Once the sauce is complete, return wings into frying oil for 3 minutes. Then take it out and place them onto the rack. Allow any excess oil to drip off.
13. Dip, drizzle, coat, shower, or however you prefer to sauce your wings.
14. Make sure you eat some before serving, who knows how long they'll survive. Serve whatever is left!
We hope you enjoy this recipe as much as we did! The wings definitely packed a punch in the spice department and is best enjoyed with a cold beer. Crunch away on these juicy, spicy, crispy wings during a party, for dinner, or when you're craving both ramen and wings at the same time! Happy National Wing Day!
Just a gal who loves to eat and cook ❤