Cut the onions into 8 wedges. Discard the tips of the chicken wings.
Heat the oil in a pan and fry the onion. When it becomes translucent add the chicken and chili. Fry until golden brown.
Add the ★ ingredients and simmer over a medium heat for 20~25 minutes. Skim the scum from the surface now and then and stir.
Keep your eye on the pan for the last 5 minutes. Stir and reduce the sauce. The sauce will be syrupy and coat the chicken well.
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I've been preparing this dish for dinner.
Fry the onion patiently until golden brown. Chicken mid wings or wing tips are best. Chicken drumette is also good but it takes longer to cook through. Adjust the cooking time and seasonings. You can increase the quantity of the ★ ingredients and add the bite-sized potatoes before simmering the chicken in the sauce. Take care not to overcook the potatoes.