Braised Chicken Wings with Potatoes | Simple Helper-Friendly Recipe | My Good Maid
Braised Chicken Wings with Potatoes | Simple Helper-Friendly Recipe | My Good Maid
Ingredients
Chicken Wings: 8–12 pieces (washed and thoroughly patted dry)
Potatoes: 2–3 pieces (peeled and cut into large chunks)
Shallots: 2–3 pieces (sliced)
Garlic: 3–4 cloves (crushed)
Marinade
Light Soy Sauce: 1 tablespoon
White Pepper: A pinch
Cornstarch: 1 teaspoon (used to lock in the meat juices)
Seasoning & Sauce Base
Light Soy Sauce: 1.5 tablespoons
Oyster Sauce: 1 tablespoon
Rock Sugar: A few small pieces (adds a glossy color and a sweet aftertaste)
Water: As needed (enough to cover half of the ingredients)
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Cooking Steps: Braised Chicken Wings with Potatoes
Step 1: Pre-treating Ingredients
Marinate Chicken Wings: After washing the chicken wings, you must use kitchen paper to pat them completely dry. Mix with light soy sauce, white pepper, and cornstarch. Marinate for 15–20 minutes.
Cut Potatoes: Peel the potatoes and cut them into bite-sized, large chunks.
Step 2: Pan-searing & Searing Aromatics
Pan-sear Chicken Wings: Heat oil in a wok or pot. Pan-sear both sides of the chicken wings until golden brown (about 70% cooked). Remove and set aside.
Sear Aromatics & Stir-fry Potatoes: Using the remaining oil in the wok, stir-fry the sliced shallots and crushed garlic until fragrant. Add the potato chunks and stir-fry briefly over medium heat until the surfaces turn slightly golden.
Step 3: Braising & Reducing the Sauce
Return to Wok & Season: Put the chicken wings back into the wok. Pour in enough water to cover half of the ingredients. Add light soy sauce, oyster sauce, and rock sugar. Bring to a boil over high heat.
Simmer on Low Heat: Once boiling, turn the heat down to low. Cover with a lid and simmer for 15–20 minutes until the potatoes are soft and tender, and the chicken wings are fully cooked.
Reduce Sauce on High Heat: Open the lid and turn the heat up to medium-high. Cook until the sauce thickens and perfectly coats the chicken wings and potatoes.
Step 4: Plating & Garnish
Serve: Transfer to a plate and garnish with a few scallion sections or chopped scallions. Serve hot!
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Buying & Cooking Tips: Braised Chicken Wings with Potatoes
Secret to Choosing Potatoes (Shopping Tip): When buying ingredients, it is recommended to choose yellow-fleshed potatoes. Yellow potatoes have a higher starch content, making them softer, fluffier, and easier to melt slightly during braising. This naturally thickens the sauce and creates a better texture than white-fleshed potatoes.
Preventing Chicken Wings from Sticking (Cooking Tip): Chicken wings must be completely patted dry before going into the wok. If there is moisture on the surface, oil will splash when frying, and the cornstarch will come off, causing the wings to stick to the pan.
Trimming Potato Edges to Prevent Mush (Chef's Tip): When cutting potato chunks, you can use a knife to slightly shave off and round the sharp edges of the cut sides. This prevents the potatoes from bumping into each other and breaking apart when stirred, keeping the chunks whole and preventing the sauce from becoming overly muddy.
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Braised Chicken Wings with Potatoes: Bored of the Original? Try These Flavor Variations
🍛 Hong Kong Cha Chaan Teng Curry Style
How to do it: When stir-frying the potatoes in Step 2, add 1.5 tablespoons of Hong Kong-style curry paste/powder and 1 teaspoon of turmeric powder to stir-fry until fragrant. Right before reducing the sauce at the end of Step 3, pour in 2–3 tablespoons of coconut milk and mix well.
Flavor Profile: Transforms into the signature Cha Chaan Teng curry chicken wings and potatoes! It features a rich coconut aroma and a mild spiciness, making it absolutely perfect to pair with rice.
🪵 Korean Andong Jjimdak Style
How to do it: When seasoning, add 1 tablespoon of dark brown sugar (replacing the rock sugar) to deepen the color. Add 1 tablespoon of dark soy sauce, a splash of sesame oil, and 2 dried chilies cut into sections. In the last 5 minutes, add a handful of softened Korean wide glass noodles to braise together.
Flavor Profile: A sweet and savory blend with a subtle kick of chili heat. The wide glass noodles soak up the dark soy sauce base infused with sesame oil, offering rich and complex layers of flavor.
🍅Italian Home-style Tomato Sauce Style
How to do it: Reduce the amount of light soy sauce and oyster sauce. When adding water in Step 3, swap it for half a can of diced tomatoes (or 2 fresh tomatoes, diced) and 2 tablespoons of tomato ketchup. Sprinkle in a pinch of mixed dried herbs (parsley/basil).
Flavor Profile: Tangy and appetizing with a rich, Italian home-cooked vibe. The potatoes absorb the sweet and sour tomato juices beautifully, making the dish refreshing and highly loved by children.
