Soy-Braised Chicken Wingettes
Quick answer
- Total time
- 34 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
The wingettes brown in a dry pan, skin side first, before the soy sauce mixture goes in to reduce.
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By the time the sauce is nearly gone, the meat pulls easily off the bone.
Ingredients
Instructions
- 1
Soak 600 g chicken wingettes in cold water for 10 minutes, then drain them well in a sieve.
Pat every surface dry with kitchen towels so the pieces sear instead of steaming or splattering in the pan.
- 2
Heat a wide pan over medium-high heat with no oil, then arrange the wingettes in a single layer.
Sear for 2 minutes per side until the skin turns golden and a little chicken fat collects around the edges.
- 3
Add 4 tablespoons soy sauce, 250 ml water, 1 tablespoon sugar, 2 tablespoons cooking wine, 1 tablespoon minced garlic, and 10 g sliced ginger. Bring everything to a strong boil over high heat so the sugar dissolves fully.
- 4
When the sauce boils, lower the heat to medium, cover the pan, and braise for 10 minutes.
Flip once halfway so the meat cooks evenly, and lower the heat slightly if the liquid reduces too fast.
- 5
Uncover and reduce for 4 more minutes, spooning the sauce over the wingettes as it thickens.
The pieces are well seasoned when the surface looks deep brown and glossy and only a thin layer of sauce remains on the pan bottom.
- 6
Add 40 g diagonally sliced green onion and simmer for 2 more minutes, then turn off the heat.
Finish when the sauce falls slowly from a spoon; for a stronger glaze, reduce it for just 1 extra minute.
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