Sweet and Spicy Chicken and Potato Stew

Steps

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1. 1
   Peel the potatoes, remove any sprouts, and cut into bite-sized chunks. Soak in water for about 5 minutes.
   ▶ ≈1:44
2. 2
   Turn the chicken wing drumettes to expose the bone side. Make shallow incisions on both sides of the bone to help heat penetrate evenly and allow flavors to absorb. Season all pieces lightly with salt and pepper.
   ▶ ≈2:28
3. 3
   Drain the soaked potatoes and cover with plastic wrap. Microwave at 600W for 5 minutes.
   ▶ ≈3:03
4. 4
   Heat 10g of butter in a frying pan. Once partially melted, add the chicken pieces skin-side down and brown for about 1.5 minutes. Flip and cook the other side for about 1 minute.
   ▶ ≈3:47
5. 5
   Add the microwaved potatoes to the pan and toss gently to coat with the butter for about 1 minute.
   ▶ ≈4:39
6. 6
   Add water, mirin, and sugar. Stir to combine. Cover with parchment paper (or aluminum foil), drizzle sauce over the surface to prevent drying, and simmer for about 2 minutes.
   ▶ ≈4:58
7. 7
   Remove the paper, pour in soy sauce, and stir quickly to combine. Replace the cover, reduce heat to low, and simmer for about 8 minutes total. At the 4-minute mark, flip the chicken and potatoes to ensure even flavor absorption.
   ▶ ≈5:29
8. 8
   Remove the cover, add the remaining 5g of butter and rice vinegar. Gently stir to combine. Increase heat to medium and simmer for about 1 minute until ready to serve.
   ▶ ≈6:35