• 600gm chicken, boneless, skinless, cut into bite size pieces

  • 1 Tbsp vegetable oil

  • 3 medium carrots, sliced diagonally into ½-inch pieces

  • 1 medium sweet onion, cut into 12 wedges

  • 6 garlic cloves, chopped

  • 5 cups chicken stock, divided

  • 2 Tbsp. all-purpose flour

  • 1 dried bay leaf

  • 340gm baby white potatoes, quartered

  • ¼ cup fresh chopped parsley

  •  salt and black pepper to taste


  • Preheat oven to 375. Season the wings with salt and pepper. Psn fry for about 5 min

  • In a small sauce pan, combine soy sauce, honey, garlic, ginger and sesame oil, constarch and bring them to a boil. Immediate add in the chicken wing and stir for about 10 min til sauce thickens.

  • Lay out the chicken wing on baking sheet and bake for approximately 30 minutes until golden brown.

  • Put into a serving dish and garnish with toast sesame seeds.