This Five Spice Potato Chicken Wings recipe is a lighter, healthier adaptation of our classic braised wings. I've swapped the heavy oyster and soy sauce base for clear chicken broth and replaced the savory liquid seasoning in the marinade with aromatic five-spice powder. The result is a dish where the potatoes absorb the savory sweetness of the broth, and the wings are fragrant without being overly salty. It's an excellent choice for a comforting family meal, especially for the elderly or those recovering from illness.
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Ingredients
Main Ingredients
- 900 g Chicken wings
- 500 g yellow potato (Peeled/Cut into pieces)
- 50 g onion (Peeled/Cut into pieces)
- 2 pcs shallot (Peeled/Cut into pieces)
- 3 pcs garlic (Peeled/Smashed)
- 3 slices slices of ginger
- 3 pcs green onion (sliced)
- 1 tbsp oil (For cooking)
Seasoning
- ½ tsp Chinese 5 spices powder
- 2 tsp sea salt
- 1 tsp chicken powder
- 1 tsp sugar
- 1 tsp garlic powder
- ¼ tsp ground black pepper
- 1 tsp oil
Sauce mixture
- 250 ml chicken broth
- 1 tsp salt (To taste)
Starch mixture
- 2 tbsp cornstarch
- 3 tbsp water
Instructions
- Wash and pat dry the chicken wings. Mix well with all "Marinade" ingredients and let sit for at least 1 hour to absorb flavors.
- Peel and cut the potatoes into chunks. Prepare the onion, shallots, garlic, and ginger.
- Heat 1 tbsp Oil in a wok or pan over medium heat. Pan-fry the chicken wings until golden brown on both sides (they do not need to be fully cooked). Remove and set aside.
- In the same wok using the remaining oil (add 1 tbsp Oil if it is too dry), sauté the garlic, ginger, shallots, and onion over medium-high heat for about 2 minutes until aromatic.
- Add the potato chunks and stir-fry for 1 minute. Add the chicken wings back into the wok and stir quickly to combine.
- Pour in 250 ml chicken broth (liquid should partially cover the ingredients). Bring to a boil.
- Cover with the lid, reduce heat to low (simmer), and cook for 15-20 minutes. Check to ensure the potatoes are soft and cooked through.
- Uncover and turn heat to high. Taste the sauce and add a little salt if necessary. Mix the cornstarch and water, then stir into the wok to thicken the sauce to your desired consistency.
- Turn off the heat, sprinkle with chopped scallions, and serve.
Notes
Additional information
1. Stir-frying the potatoes briefly before braising helps them hold their shape and prevents them from disintegrating into the sauce.
2. Pan-frying the wings first creates a fragrant crust and ensures the meat stays tender and juicy.
3. Since this version uses chicken broth instead of heavy soy sauces, the flavor is lighter. Always taste before adding extra salt at the end.
so yummy