Mom's Juicy Chicken Wings "Kokko-chan"

Mom's Juicy Chicken Wings "Kokko-chan"

Directly from my mom. My favorite salty and sweet dish!
In our family, we give this dish the pet name "Kokko-chan" (kokko is the sound chickens make in Japanese).


Chicken wings (midsection and tip)
as needed
●Japanese dashi stock
3 tablespoons
3 tablespoons
●Soy sauce
3 tablespoons
1 tablespoon


1. Cut the tips of the chicken wings off. We won't use the tips. (Wwe use the tips in soup.)
2. Coat the chicken wings in katakuriko as much as possible.
3. Heat 2 tablespoons of oil in a frying pan. Slowly fry both sides of the chicken wings. (It's okay if they don't cook all the way through.)
4. Add the chicken wings and the ● ingredients into a pot (see the picture.) Close the lid and simmer on low heat until the meat is tender. (Maybe about 20-30 minutes?) You can use a pressure cooker!
5. When you open the lid, the sauce will be so thick and juicy!! It's done.
6. Now get those hands dirty and eat to your heart's desire Make sure you have towels on hand.

Story Behind this Recipe

This is the first dish that my mother taught me when I got married. 
I have loved this dish since I was a little kid.
(By the way, my mom eyeballs the amounts of the ingredients. After many many tries, I have finally recreated that original flavor.)