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.
Enjoy!
Kadun Pika
Ingredients
- 2 lb chicken wings, fresh or frozen
- 1 c Kikkoman soy sauce
- 1/2 c white vinegar
- 1 c water
- 1/2 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 onion, sliced
- 4 or 5 Tabasco peppers, Texas Pete
- Cooked rice for serving
- 1 green onion, sliced
Instructions
- 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.
- Enjoy!
Notes
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
I though Kadun Pika has coconut milk? this reminds me more of filipino adobo but with a kick
I’ve never seen a Kadun Pika recipe with coconut milk. I’ve seen variations of the peppers, but that is about it.
The real deal is with coconut milk. I am from Saipan and have relatives from guam. Cooking it this way is stufao or adobo with a kick (as Pam Okalski mentioned). Antigu (or our latest Ancestors) made it with coconut milk and used peppers like doni sali or homemade crushed peppers for the heat.
I lived on Guam for 20+ years with both my kids born at GMH. I make this all the time with legs, thighs!!!! I was told it was estafao. I am not an expert but this is delish. I was taught to use lemon juice instead of vinegar but love both. The coconut version is delish too. I loved seeing your comment. Many great memories of Guam,Saipan, and the Chammorro people♥️❗️
Lana, no way coconut milk. Born and raised on Guam, I don’t know anybody who did that.
Yes we do use coconut milk in Guam but it’s optional.
Thanks for sharing this recipe! I’ve been craving kadun pika for a while and I wasn’t certain of the measurements. I’m making the kadun pika right now and I hope it turns out well!
What a great recipe for chicken wings! I'm going to give this a try!
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Chicken wings are one of those things that I can frequently get for a good deal, but other than doing buffalo wings, I'm never quite sure what to do with them. I really love this idea and pinned it for future reference.
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Oh, YUM! This reminds me of the chicken wings my mom used to make! I love that this recipe comes with memories of a wonderful friendship :)
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Oh my gosh, yum – I really shouldn't have looked at this on an empty stomach. My whole family loves wings (that sounds grammatically wrong, but…), so these need to be made!
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Love this recipe Constance! Thanks for sharing.
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This looks great – My husband and I are not wing eaters either though. Does the chicken just fall off the bones? I might be able to sneak it past my husband if I removed it from the bones:)
It doesn't completely – but it is extremely tender. :)
My mouth is watering, this looks amazing
Um, Yumm-o!! This looks super tasty!
This is such a fantastic recipe, Constance! I love making wings, and can't wait to try this new twist. Thanks so much for sharing!
We love wings and I'm always up for a new way to make them, yum!
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Oh, this looks like such a delicious easy yummy dish!!! Thank you for sharing :) ~ Bea
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This looks fabulous! Love the HOTS!! Thanks for sharing!
This is a great dish Constance and I love alternate recipes for chicken wings!
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What a fabulous recipe! Totally trying this one.
Wow, these wings look amazing! I am loving the flavors you used! Great recipe!
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Mmmmmm, YES! Just yes, yes, yes, yes, yes!
Love the flavors in this dish. Do you think it could be adapted to use boneless chicken?
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Wow this looks amazing. I was wondering exactly what it was when you posted your menu. Fall off the bone chicken wings sound excellent to me.
Best recipe for wings I've seen in a long time. So many of them are the fried and covered in sauce version. Nice to have one where the flavors are cooked in with a short time in a pot.
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The wings are my favorite part of the chicken! This looks absolutely wonderful and I can't wait to try it, Constance. Yum, yum, yum! Fortunately, I always have a pack or two of wings in the freezer.
That's my favorite part of moving around too! The great people I get to make friends with and the different foods I get to try. Those dishes often become part of our family menu, even when we've moved on.
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Super easy wings! Thanks Constance!
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Yum! Thank you for sharing your friend's recipe, Constance.
I admire your ability to connect with so many as you travel with your husband in service to America.
Thank you so much – that is one of the perks of this crazy life :)