Photo: Korea Ministry of Food and Drug Safety

Mustard Tulip Chicken

Name: Mustard Tulip Chicken
Cuisine: South Korea
Ingredients: chicken (wings, 8 pcs); 20 g baby greens (20g); 5 g parsley (5g); 50 g mustard (50g); 50 g onion (50g); 20 g garlic (20g); lemon (1/4 pc); 100 g tempura (frying) flour (100g); 0.1 g salt (0.1g); 0.01 g black pepper (0.01g); 400 g cooking oil (400g)

머스터드튤립치킨

Side dish · Fried

Side dishesCourse

342kcal · per serving

Not spicySpice

No pork

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Recipe

Mustard Tulip Chicken

Not spicyNo porkContains: gluten

Ingredients Tap an ingredient to check it off

Servings1

chicken닭고기(wings, 8 pcs)
baby greens어린잎(20g)
20 g
parsley파슬리(5g)
5 g
mustard머스터드(50g)
50 g
onion양파(50g)
50 g
garlic마늘(20g)
20 g
lemon레몬(1/4 pc)
tempura (frying) flour튀김가루(100g)
100 g
salt소금(0.1g)
0.1 g
black pepper후추(0.01g)
0.01 g
cooking oil식용유(400g)
400 g

Nutrition per serving

342kcal

5.1gCarbs

21.5gProtein

26.2gFat

290mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Make cuts in the chicken wings and flip the meat over to form tulip-shaped drumsticks.
Season the chicken wings with salt and black pepper.
Finely chop the parsley into a powder-like mince.
Juice the onion and garlic and mix evenly with the frying flour and parsley to make the batter.
Soak the baby greens in cold water, then drain.
Drain the oil from the fried chicken wings and garnish with lemon and baby greens.

💡 TipAdding onion juice, garlic juice, and parsley to the frying flour helps reduce sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.