1. Place a 14-inch nonstick saute pan over high heat. Add the chicken and dry-sear to lightly brown the chicken. 2. Add the sake, soy sauce, 1/3 cup water, brown sugar, mirin, hoisin sauce, ginger, star anise, dried chile and cinnamon stick and bring to a simmer. 3. Cook, covered, about 12 minutes. 4. Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes. 5. Skim off the fat if you like(not recommended), and serve, garnishing with scallion shavings and sesame seeds. Andrew likes to emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids. ---------------------------------------------------------------------------
Nutrition
Ingredients
