Spicy chicken wings à la Kai

Ingredients for 2 servings:

• 12 chicken wings
• 1 onion(s)
• 1 piece(s) ginger, walnut-sized
• 2 garlic cloves
• 2 tbsp vegetable oil, neutral
• 2 tbsp sugar
• 2 tbsp Soy sauce, (Ketjap Manis)
• 1 tsp, heaped Sambal Oelek , depending on your taste you can use more
• 1 tbsp, leveled cornstarch
• 100 ml chicken broth (cooking liquid from the chicken wings)
• ¼ bunch coriander, fresh
• Salt
• n. B. water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Caution: Addiction! Super delicious

Finely dice the onion, ginger, and garlic. Add the chicken wings to a pot of boiling water, then simmer uncovered over low heat for about 10 minutes. Remove the chicken wings and drain. Reserve 100 ml of the cooking liquid. Heat the oil in a wok over medium heat, add the sugar, and stir until browned. Deglaze the sugar with the chicken stock. Add the soy sauce, onion, ginger, garlic, sambal oelek, and the chicken wings, and bring to a boil. Then reduce the heat and simmer uncovered over low heat for about 15 minutes, stirring occasionally. Finally, stir in the freshly chopped cilantro. Season with salt. Mix the cornstarch with water (1 teaspoon cornstarch with 2 teaspoons water), mix, and bring to a boil briefly. Arrange the chicken wings on a plate and sprinkle with some chopped cilantro. Serve with rice.