Hong Kong Style Braised Curry Chicken Wings

Hong Kong style braised chicken wings with potatoes is one of my favorite dish (薯仔炆雞翼), but interestingly, the wings are not what I like the most, it’s the potatoes!! The potatoes absorbed all the juices and are braised so well that they are soft, but not to the extend of mashed potatoes. This is a curry version of the similar dish where I used non-spicy curry powder so that kids can enjoy it too!

Chicken Wings10 Pieces
[MARINATE] Soy Sauce1 Tablespoon
[MARINATE] Dark Soy Sauce2 Teaspoons
[MARINATE] Shaoxing Wine2 Tablespoons
[MARINATE] Sesame Oil1 Teaspoon
[MARINATE] Sugar½ Teaspoon
[MARINATE] Ground White Pepper¼ Teaspoon
Yellow Onion½
Minced Garlic1 Clove
[SAUCE] Coconut Milk¾ Cup / 200ml
[SAUCE] Water1¼ Cups / 300ml
[SAUCE] Non-Spicy Curry Powder3 Tablespoons
[SAUCE] Salt½ Teaspoon
Scallions1 Strand


  1. In a large container, combine the chicken wings with the [MARINATE] ingredients and let it marinate for 20 minutes.
  2. Cut the potatoes, carrots, and onions into smaller pieces.
  3. Heat some oil in a pot and pan fry the chicken wings on medium heat until browned. Then set aside.
  4. Add some more oil in the same pot, briefly pan fry the potatoes, carrots, and onions with the minced garlic on medium heat.
  5. Add the chicken wings and the [SAUCE] ingredients to the pot, cover with a lid and cook for 15 minutes on medium-low heat. After that remove the lid, cook for another 5 minutes without the lid on.
  6. Sprinkle some finely diced scallions on top and serve immediately.
  7. DŌZO!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s