Kimchi-Pear Glazed Gochujang Chicken Lollipops with Sesame-Crusted Sweet Potato Spheres
Tender chicken lollipops are glazed with a sweet and savory blend of fermented kimchi, juicy pear, and fiery gochujang. These are served alongside delicate spheres of sweet potato, coated in toasted sesame seeds for a delightful textural contrast.
Prep Time
90 min
Difficulty
Hard
Servings
4
Calories
450 kcal
Instructions
- 1
Prepare the chicken drumettes by cutting off the wingtip and pushing the meat down to create a lollipop shape. Season with salt and pepper. (15 minutes)
~15 min - 2
In a blender, combine kimchi (reserve some juice if desired), peeled pear, gochujang, honey, soy sauce, minced garlic, and grated ginger. Blend until smooth to create the glaze. (5 minutes)
~5 min - 3
Preheat your oven to 375°F (190°C). (Instant)
- 4
Place the chicken lollipops on a parchment-lined baking sheet. Bake for 20 minutes. (20 minutes)
~20 min - 5
While the chicken bakes, peel and boil the sweet potatoes until fork-tender. Drain and mash them smoothly. Let cool slightly. (25 minutes)
~25 min - 6
Once the sweet potato is cool enough to handle, use a melon baller to form small spheres. Gently roll the spheres in toasted sesame seeds, pressing lightly to adhere. Set aside. (10 minutes)
~10 min - 7
After the initial 20 minutes of baking, brush the chicken lollipops generously with the kimchi-pear glaze. Return to the oven and bake for another 10-15 minutes, or until the glaze is caramelized and the chicken is cooked through. (15 minutes)
~15 min - 8
Meanwhile, heat the neutral oil in a small saucepan over medium heat. Carefully fry the sesame-crusted sweet potato spheres in batches for about 1-2 minutes per side, until golden brown and slightly crispy. Drain on paper towels. (5 minutes)
~5 min - 9
Arrange the glazed chicken lollipops on a serving platter with the sesame-crusted sweet potato spheres. Serve immediately. (Instant)
Tips
- For an extra layer of flavor, you can marinate the chicken drumettes in a bit of soy sauce, garlic, and ginger for at least 30 minutes before seasoning and baking.
- If the glaze becomes too thick during cooking, you can thin it out with a tablespoon of water or reserved kimchi juice.
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