Appetizer: China – 香油雞翅 ▶ Xiang You Ji Chi (Sesame Oil Chicken Wings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 40 min

Total 50 min

Ingredients

1 1/2 lb (680 g) chicken wing flats
3 tbsp (45 ml) light soy sauce
1 tbsp (15 ml) dark soy sauce or extra light soy sauce
2 tbsp (30 ml) Shaoxing wine, dry sherry, or mirin
1 tbsp (15 ml) oyster sauce (optional)
1 tbsp (12 g) sugar
1 / 2 cup (120 ml) water or chicken stock
2 cloves garlic, smashed
1-inch (2.5 cm) piece fresh ginger, sliced
1 tbsp (15 ml) sesame oil
2 tbsp (30 ml) neutral oil
2 tbsp (18 g) toasted sesame seeds
2 scallions, sliced (for garnish)

Instructions

1. Heat neutral oil in a wide skillet over medium-high heat. Pat wings dry, then brown wings in batches until golden (3–4 minutes per side). Remove and set aside.
2. In the same skillet, add a little oil if needed and lightly fry garlic and ginger until fragrant.
3. Return wings to the pan. Add soy sauces, Shaoxing wine, oyster sauce (if using), sugar and water/stock. Stir to combine.
4. Bring to a simmer, cover, and braise 15–20 minutes until wings are tender and the sauce has reduced.
5. Uncover, increase heat and reduce sauce to a glossy glaze that coats the wings. Stir in sesame oil.
6. Transfer to a serving plate, sprinkle with toasted sesame seeds and scallions. Serve with steamed rice.

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