Sticky ‘Ponzu’ Chicken Wings

Heat a frying pan or a pot, non-stick preferred, brown the Chicken pieces. This process can be skipped but the result would look a lot better.

Place 'Ponzu' (or Rice Vinegar and Soy Sauce), Sugar, Garlic and Ginger in a pot or a deep frying pan, bring it to boil.

Add the browned Chicken pieces into the sauce, cover with the lid and simmer over a medium to low heat for 20 minutes.

Remove the lid, skim the excess fat, then cook over a high heat until the sauce is almost gone.

You may wish to top some sliced chilli and green for garnish, then serve hot.