Korean Chicken Wings by Chef Benson Munyaka, H&S Chef Of The Month
H&S Chef Of The Month
Chef Benson Munyaka
Nationality: Kenyan
Interview With H&S Magazine
Who Is Benson Munyaka?
I am a hands-on chef with a burning passion for culinary arts and a strong commitment to creating exceptional dining experiences.
Type Of Cuisine?
I possess a strong skill set and a passion for continental cuisine. With years of experience in creating delicious dishes inspired by European flavours, I have developed a deep understanding of the techniques, ingredients, and cultural nuances that make this cuisine so special. From classic French to Italian, I am confident in my ability to craft authentic and mouthwatering dishes that showcase my expertise in continental cuisine.
What Inspired You To Become A Chef?
As a child, watching my mom prepare family meals made me fall in love with cooking and the art of culinary itself.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
Some of the biggest challenges I have experienced & continue to experience in my culinary journey:
1. Ingredient Sourcing: Sourcing quality ingredients can be challenging.
2. Time Management: Juggling tasks in a busy kitchen demands precision.
3. Consistency: Maintaining taste and presentation is a challenge.
4. Skill Development: Continuous learning is essential.
5. Dietary Restrictions: Adapting to preferences can be demanding.
6. Kitchen Organization: Efficiency is crucial.
7. Cost Control: Balancing quality and expenses is tricky.
8. Staffing Issues: Finding and retaining skilled staff can be tough.
9. Menu Innovation: Staying creative is essential.
10. Health and Safety: Ensuring safety is a top priority.
What’s Your Biggest Achievement In The Culinary Industry?
As the senior Sous Chef of a trendy bistro, I orchestrated a menu overhaul that yielded remarkable results in terms of customer satisfaction and financial gain. This accomplishment served as tangible evidence of my ability to strike an optimal balance between innovation and profitability.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
I personally believe that ingredients are crucial because they serve as the foundation from which both technique and creativity can flourish in the creation of a soulful dish.
Recipe Of The Week: Korean Chicken Wings
The Chicken Wings
Ingredients:
• 2 pounds of chicken wings (wingettes and drumettes)
• Vegetable oil (for frying)
• Salt and pepper to taste
• 2 green onions, chopped (for garnish)
• Sesame seeds (for garnish)
The Marinade
Ingredients:
• ½ cup soy sauce
• ¼ cup brown sugar
• 2 Tbsp gochujang (Korean red pepper paste)
• 2 Tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 Tbsp sesame oil
Preparation: The Chicken Wings
Season the chicken wings with a pinch of salt and pepper. Place the chicken wings in a resealable plastic bag or bowl and pour the marinade over them. Seal the bag or cover the bowl and ensure the wings are evenly coated. Marinate in the refrigerator for at least 30 minutes (or ideally, a few hours). Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Next, carefully fry the marinated chicken wings in batches (avoid overcrowding the pot), until they are golden brown and cooked through (about 10-12 minutes per batch). Drain the fried wings on paper towels to remove excess oil. Place the fried wings in a large bowl and pour a portion of the remaining marinade over them & toss to coat evenly.
Preparation: The Marinade
In a bowl, mix together soy sauce, brown sugar, gochujang, rice vinegar, minced garlic, grated ginger, and sesame oil to create the marinade.
Plating
On a plate, serve the Korean chicken wings & garnish with chopped green onions and sesame seeds.