This is a dish loved by all. It’s especially popular with Korean children and it’s a great addition to a school lunchbox.






Skill level

Average: 5 (1 vote)


  • 500 g (1 lb 2 oz) chicken wings
  • 100 ml (3½ fl oz) soy sauce
  • 1 tbsp mirin
  • 55 g (2 oz/¼ cup) caster (superfine) sugar
  • 5 garlic cloves, crushed
  • 1 tbsp cornflour (cornstarch), mixed with 2 tbsp water
  • toasted sesame seeds, to garnish
  • 1 spring onion (scallion), thinly sliced

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Using a sharp knife, cut the chicken wings into three parts: the meaty drumette, the wingette and the tip. Save the wing tips for another dish.
  2. Put the chicken pieces in a large saucepan and fill with 500 ml (17 fl oz/2 cups) water.
  3. Add the soy sauce, mirin, sugar and garlic and bring to the boil over medium–high heat. Reduce the heat to low, cover with a lid, leaving it slightly ajar, then simmer for about 1 hour or until the chicken is tender and the skin is soft, like jelly.
  4. Pour the cornflour mixture into the sauce and stir gently to thicken. Transfer the chicken to a serving bowl, pour over the sauce and garnish with sesame seeds and spring onion. Serve immediately with steamed rice.


Recipe and images from Little Korea Iconic Dishes and Cult Recipes by Billy Law, Smith Street Books, RRP $49.99