Korean Chicken Wings and Radish

Korean Chicken Wings and Radish

Tender chicken wings marvelously blended in flavor with daikon radish.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


300 g (10-1/2 oz.)

1/2 small clove


1/2 tsp


200 ml (6-3/4 fl. oz.)

1 Tbsp

1/2 Tbsp


  1. Cut the daikon radish into large bite-size pieces.  After heating up the cooking oil in a pan, fry the chicken wings.  When the color begins to turn, add and stir-fry the daikon radish.
  2. Add the soup stock to (2).  When it comes to a boil, pour in the rest of (A).  Cook until the stock boils down to about 1/3 of the original amount.  Then, add the garlic and Japanese long onion and boil down completely over medium heat.

Cooking Basics

Daikon radish - random cut

Peel the daikon radish and cut in half lengthwise, or cut into quarters lengthwise if large. From the edge, cut up irregularly into bite-size pieces.

Chicken wings - separating the middle wing / wingette

Use kitchen scissors to easily cut through the joint cartilage and separate the middle wing (wingette) from the tip.


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