This is my style of fry chicken. You can use chicken wings, chicken thigh or the whole chicken. I normally would use chicken thigh, more meaty and better texture. The above are actually chicken thigh cut into 3 parts.
Chicken cut into bite size
shallot (pounded - just need the juice) - about 1 table spoon
dark soy sauce, light soy sauce, sesame oil
a bit of sugar or honey - about 1 table spoon
Marinate the chicken with all the above for about 1 hour. I normally don't use salt when I marinate but you can replace the light soy sauce with salt or add both salt and light soy sauce. For this recipe, it is best you used non-stick pan as there are sugar and it caramelized very fast if you used normal wok.
Medium heat, don't have to add oil on the pan as there are sesame oil in the marinate sauce and the natural oil from the chicken. Pour all the chicken and the sauce that you used to marinate, into the pan. Keep stirring once the pan become hot. Cook until all the sauce dried up and stick to the chicken. Those dark burn parts on the skin are actually caramelized sugar. Those part does not taste bitter but sweet, so no worry, it is not burned or overcooked. The aroma released by the dish while you were cooking will make your mouth watery, guaranteed.
Thanks for reading and hope you like it as much as my family do.