Stir Fry Chicken Wings

Another recipe that’s really easy.  A successful experiment, brought about by an incident when I didn’t have too many available ingredients in my kitchen.

All you need are chicken wings, white onions, soy sauce, and sugar.  Yes, that’s it.

Cut up the chicken wings into two parts, separating the lollipop/drumstick part from the first two segments.  Cut the onions into rings and segregate.

Heat up the pan and stir fry the onions until translucent.  Transfer to a plate and set aside.

Using the same pan, stir fry the chicken wings, spritzing them with a little soy sauce.  Toss them around, then add a little more soy sauce.  Do this repeatedly, until the chicken is cooked.  A good rule would be to pierce it with a wooden toothpick.  If the chicken is cooked, there should be no trace of blood on the toothpick.  You can tell if you’ve put enough soy sauce based on the color.  Just a little at a time.  Make sure you toss them around continuously, so as not to burn the chicken.

When the chicken is cooked, sprinkle with sugar on top.  Don’t add the sugar in a heap, sprinkle it so that all the chicken skin has a bit of sugar on it.  The sugar should melt and caramelize.  Make sure you cover both sides.

Toss the cooked onions back into the pot with the chicken and mix well.  The onions should absorb some of the sauce from the chicken and give off a nice sweet flavor in exchange.  Real easy, wasn’t it? =)

I recommend chicken wings for this dish.  One, chicken wings are small, so they cook easily, and you won’t have to worry about half-raw-half-burned meat.  Two, they have chicken skin all around.  Keeps the chicken meat moist.

Serve with plain rice.  Finger-lickin’ good. =)

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