Curry Chicken

Ingredients

• 30 oz chicken wings
• 1 lb potato
• 3 oz carrot
• 1 red onion
• 1 stalk green onion
• 0.25 oz ginger
• 3 clove garlic
• 2 tbsp cooking oil
• 3 cup boiling water
• 4 tbsp coconut milk
• 4 cup cold water
• 1 tbsp salt
• 1 tbsp cooking wine
• 0.5 tsp curry powder
• 1 tsp chicken powder
• 1 tbsp oyster sauce
• 1 tsp salt
• 0.5 tbsp cooking wine
• 1 tbsp cornstarch
• 1 tsp cornstarch
• 1 tbsp water
• 2 tsp cooking wine
• 1 tsp salt
• 2 tsp sugar
• 1 tbsp curry powder
• 1 tsp chicken powder
• 1 tsp sesame oil
• 1 tsp cooking oil

Steps

1. 1

   If you buy full chicken wings, you will want to break them down into their smaller sections. If you buy wing sections, like just drumettes or the packages labeled “party wings”, then you can skip this separating step.

2. 2

   Peel the potatoes. Give them a rinse, then cut the potatoes into bite-sized triangular chunks. If you’re not planning to cook them right away, submerge the potato pieces in a bowl of cold water to prevent browning from oxidation.

3. 3

   One at a time, remove the chicken wings from the salt and wine water soak, squeezing out the excess water and placing them into a colander.

4. 4

   If you’ve been soaking your potatoes, it’s time to drain them. To encourage that beautiful golden-brown color when you stir-fry them, pat the potatoes dry with a paper towel or a clean kitchen towel.

5. 5

   Add oil and the chicken wings to the wok. Place the flats with the slit side down so they sear nicely.

6. 6

   Give everything a good stir to mix the ingredients up. Add cooking wine, salt, sugar, curry powder, and stir to distribute.

7. 7

   Add the red onions and the coconut milk. Stir them in to distribute.