Chicken: Pan-fried Chicken Wings [98]

Pan-fried Chicken Wings

  • Servings: 2
  • Difficulty: easy
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Pan-fried Chicken Wings

Adapted from “大众口味 : 365道名厨家常菜美食 One day one dish : 365 selected home-cooked recipes” by Seashore Publication, pg51.

I have been experimenting with braise sauce trying to replicate my 3-ingredient Braised Chicken Wings with Tai Hua Chicken Marinade and I think this recipe is as close as I can get. I have omitted rice wine since I don’t have it in my pantry.


  • 300g mid-joint chicken wings
  • 1 tbsp light soy sauce
  • 1/4 tsp dark soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp rice wine
  • 1 tbsp honey
  • 1/2 cup water, reserved 1 tbsp for corn flour
  • 1 tsp corn flour
  • 1/2 tbsp cooking oil


  1. Marinate chicken wings with salt and pepper for at least 2 hours.
  2. In a small bowl, combine light soy sauce, dark soy sauce, oyster sauce, rice wine, honey and water.
  3. Heat up the cooking oil in the frying pan over medium heat, pan-fry the chicken wings on both sides until light brown. Add in the sauce and water. Cover the pan with a lid and let it simmer for about 15 minutes.
  4. Mix the corn flour with 1 tablespoon of wate. Add in the corn flour solution/ corn starch to thicken the gravy, stir evenly. Transfer to a dish, garnish with parsley and serve.


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