Step 1

Cut each chicken wing into three parts at the joints. Pat dry the surface with kitchen paper if they appear to be wet.

Step 2

Add oil to a wok or a pot. Lay in the chicken pieces, ideally in a single layer. Fry over medium heat until lightly golden (flip halfway to brown both sides).

Step 3

Pour in Coca-Cola (or Pepsi). Add ginger, scallions, light soy sauce, Shaoxing rice wine, salt, white pepper, star anise and bay leaf. Use high heat to bring the liquid to a full boil.

Step 4

Cover with a lid. Leave to cook over medium heat for about 15 minutes. It should be still boiling during the process (not a gentle simmer). Flip the chicken pieces halfway to ensure all sides have contact with the broth.

Step 5

When the time is up, remove the lid and turn the heat to the highest. Pick out the ginger, scallions and spices. Leave to boil vigorously to allow fast evaporation.

Step 6

Once the broth is thickened, toss the chicken very well to coat every piece with the sauce (Tip: This process takes 8 to 10 minutes depending on the heat. Please bear in mind that the sauce will thicken further while cooling down. Be attentive not to overly boil down as you might burn the sauce.)

Step 7

Garnish with sesame seeds and chopped scallions. Serve warm with steamed rice, vegetable dishes, or at room temperature as finger food.