Place disjointed chicken wings in a large sealable plastic bag, pour ½ cup soy sauce into bag, press out air and marinade for a least one hour, turning to coat all wings. Meanwhile, heat a large sauté pan over medium heat, add the oil and sauté the ginger to release the fragrance; about 3-4 minutes. Add all of the marinated chicken wings to the hot oil and pan fry for 5 minutes on both sides (discard the marinade). Carefully pour in the water, remaining ¾ cup soy sauce, sugar and whole green onion stalks. Cover the pan with a lid and braise over medium low heat, stirring occasionally until the liquid is cooked off, and a thick gravy is in the bottom of the pan. Toss to coat the wings and serve.
ingredients
2 lbs chicken wings
1-10 oz bottle of Kikkoman Soy Sauce, divided
3 tablespoons vegetable oil
6 slices fresh ginger
½ cup water
1 tablespoon sugar
6 green onion stalks
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
