Crispy Hoisin-Glazed Chicken Wings with Pickled Veggies and Jasmine Rice

Get ready for a flavor explosion with these crispy fried chicken wings coated in a sweet and savory hoisin-pho glaze. The wings are dredged in cornstarch for an extra-crispy crust, then tossed in a glossy sauce made with hoisin, pho stock concentrate and Korean chili flakes for a gentle kick. Served alongside fluffy jasmine rice and tangy quick-pickled veggies, this dish brings the vibrant tastes of Southeast Asia straight to your table.

Every bite offers a perfect contrast of textures: crunchy peanuts, fresh cilantro and tender chicken. The pickled cucumber and radish add a bright, acidic note that balances the rich glaze. Whether you’re cooking for a weeknight dinner or a special gathering, these wings are sure to impress.

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Ingredients

5 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken WingsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit Pho Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Trim and thinly slice cucumber into rounds. Trim and thinly slice radishes into rounds. Roughly chop cilantro. Roughly chop peanuts.
3. In a medium bowl, combine cucumber, radishes, vinegar, 1 tsp sugar (2 tsp for 4 servings) and a pinch of salt and pepper. Taste and add a pinch more sugar if you like a sweeter pickle. Refrigerate until ready to serve, stirring occasionally.
4. In a large bowl, combine hoisin sauce, stock concentrate and as many chili flakes as you like. Heat a ½-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Pat chicken wings very dry with paper towels; season with salt and pepper. Add cornstarch to a separate large bowl; season with salt and pepper. Working a few wings at a time, toss and press in cornstarch mixture until fully coated. Transfer to a plate.
5. When oil is hot enough that a drop of cornstarch sizzles when added, carefully add chicken wings to pan; cook until golden-brown and cooked through, 4-5 minutes per side. (Don’t overcrowd the pan! Fry in batches if needed.) TIP: Be sure to turn the chicken wings in the pan as needed for even cooking. Using a slotted spoon or spatula, carefully transfer wings to a paper-towel-lined plate.
6. Transfer wings to bowl with sauce. Toss until thoroughly coated. Fluff rice with a fork. Stir in 1 TBSP butter (2 TBSP for 4 servings); taste and season with salt and pepper. Divide rice, pickles (draining first) and wings between plates in separate sections. Top wings with cilantro and peanuts. Serve.

Recipe Tips

FAQ

Can I use boneless chicken thighs instead of wings?

Yes, boneless chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

What can I substitute for pho stock concentrate?

You can use beef or chicken broth concentrate plus a pinch of star anise and ginger for a similar flavor profile.

How do I make the pickles ahead of time?

The pickles can be made up to 2 days in advance and stored in the refrigerator. They will continue to develop flavor.