Cantonese Curry Chicken

Steps

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1. 1
   Prepare the chicken wings by removing wing tips and separating the drumette from the flat at the elbow joint. Make shallow cuts through the thickest parts of both the drumettes and flats to help them cook evenly.
   ≈0:00
2. 2
   Soak the wings in lightly salted water (1 tbsp salt per 4 cups water) with 1 tbsp Shaoxing wine to remove freezer odors. After other ingredients are prepared, rinse thoroughly, squeeze out excess water, and pat dry with a clean towel.
   ≈1:20
3. 3
   Prepare vegetables: peel and cut potatoes into large triangular chunks, then soak in water to prevent browning. Cut two-thirds of red onion into medium chunks and one-third into thin slices (keep separate). Slice 3 garlic cloves thinly, cut ginger into triangular pieces, and chop 2 green onion stalks for garnish.
   ≈1:53
4. 4
   Marinate the wings: Drain and pat potatoes dry. In a bowl, mix 0.5 tbsp curry powder, 1 tsp chicken bouillon, 1 tbsp oyster sauce, 1 tsp salt, and 0.5 tbsp cooking wine into a paste. Add wings and squeeze to coat evenly for 1-2 minutes. Sprinkle in 1 tbsp cornstarch gradually while stirring, then mix for another minute until well distributed.
   ≈5:44
5. 5
   Heat the wok on high until dry. Add 1 tsp oil and stir-fry onion chunks for 20-30 seconds, then remove. Add a bit more oil and stir-fry potatoes for about 1 minute until fragrant and starting to turn golden. Add carrots and stir-fry together for 30-40 seconds, then set aside.
   ≈8:50
6. 6
   Pan-fry the wings: Add 1 tbsp oil to the wok on high heat. Place wings skin-side down and pan-fry on low heat for 2-3 minutes. Drizzle 1 tsp oil around the edges to prevent sticking. Flip and fry the other side for 1-2 minutes, then add garlic and ginger slices to flavor the oil. Add sliced onions and stir everything together.
   ≈10:25
7. 7
   Add seasoning and vegetables: Drizzle in 2 tsp cooking wine, 1 tsp salt, 2 tsp sugar, and 1 tbsp curry powder; stir-fry quickly. Return the potatoes and carrots to the wok and add 3 cups of hot water to nearly cover everything. Bring to a boil on high heat, then cover and simmer on medium heat for about 10 minutes.
   ≈12:19
8. 8
   Check and adjust: Uncover and taste the sauce. Add 0.5 tsp more salt and 1 tsp chicken powder as needed. Turn heat to high and reduce the liquid to a thicker consistency, then stir in 4 tbsp coconut milk (added in portions). Taste and adjust seasoning further if desired.
   ≈14:18
9. 9
   Thicken and finish: Mix 1 tbsp water with 1 tsp cornstarch to make a slurry and stir into the wok to thicken the sauce slightly. Add 1 tsp sesame oil and a bit of cooking oil, mix well, and remove from heat. Plate the curry chicken in a deep serving dish and garnish with chopped green onion.
   ≈16:19