A simple chicken wing dish, shared with me by a friend from Guam.
Kadun Pika is a simple dish that was shared with me by my very dear friend, Pam, when we were neighbors at Fort Bragg, North Carolina. Her husband’s family was from Guam, and this was a Chamorro dish that she was making one day when I came over. I walked in the door, smelled the warm, spicy smell coming from her kitchen… and knew I had to give it a taste. Before having this dish, I never ate chicken wings.
How to Make Kadun Pika
To begin, you’ll put about 2 pounds of chicken wings in a Dutch Oven.
Pour in a cup of Kikkoman soy sauce.
Add a half cup of white vinegar.
and a cup of water.
Next add some black pepper – about a teaspoon or so.
Then add in a half teaspoon of garlic powder.
Now you’ll need a few of these little babies. I normally put about 4 or 5 of these in the pot. If you want the chicken spicy, you can crush them or cut them in pieces.
Finally, slice up an onion, and toss it in as well.
Stir it all together and bring it to a boil over medium heat. Place a lid on and let it cook about 10-15 minutes, or until the chicken is mostly cooked through. Then take the lid off and let the liquid reduce down a bit. The liquid will darken and the wings will darken and reach the point that the meat is about falling off the bone – about 15 more minutes.
While the chicken is cooking make some rice to serve it with. Spoon some of the liquid over the rice and top with some sliced green onions.
- 2 lb chicken wings (fresh or frozen)
- 1 c Kikkoman soy sauce
- 1/2 c white vinegar
- 1 c water
- 1/2 tsp garlic powder
- 1 tsp ground black pepper
- 1 onion, sliced
- 4 or 5 Tabasco peppers (Texas Pete)
- Cooked rice for serving
- 1 green onion, sliced
- Combine all of the ingredients except the rice in a Dutch oven.
- Stir it all together and bring it to a boil over medium heat.
- Place a lid on and let it cook about 10-15 minutes, or until the chicken is mostly cooked through.
- Then take the lid off and let the liquid reduce down a bit.
- The liquid will darken and the wings will darken and reach the point that the meat is about falling off the bone – about 15 more minutes.
- Serve the wings over rice, spooning some of the liquid over. Top with sliced green onion.
If you would like this spicier, crush or cut the peppers when you put them in the pot.