Pan-fried Chicken Wings

A mixture of honey and savoury sauce make this the most delicious chicken wings. Great for parties, pack lunches or even a mid-night snack!

Serves 4

200g firm tofu
8 pieces portobello mushroom
8 pieces bao bun
½ piece cucumber, shredded
1 piece carrots, shredded
1 spring onion, shredded
2 pieces radish, thinly sliced
20g coriander
2 Tbsp vegetable oil
Some mayonnaise (optional)
Some toasted walnuts (optional)

Marinade mix
1 Tbsp Lee Kum Kee Double Deluxe Soy Sauce
2 Tbsp Lee Kum Kee Soy Bean Sauce
2 Tbsp Shaoxing rice wine
1 tsp Lee Kum Kee Black Sesame Oil

Pickle Seasoning mix
60ml Lee Kum Kee Seasoned Rice Vinegar
1 tsp salt
1 Tbsp sugar


  1. Season chicken wings with salt and white pepper.
  2. Heat a non-stick pan with ½ Tbsp. oil to medium heat. Add chicken wings.
  3. Cook until chicken juices run clear when cut into. Remove and set aside.
  4. Add the rest of the oil and chopped garlic.
  5. Fry till fragrant, add sauce mix and chicken wings.
  6. Stir and cook till sauce thickens and coating chicken wings. Stir in honey and serve.


  1. To shorten cooking time and enhance the taste, make a slight cut between the bones on the wings.
  2. Alternatively, use Lee Kum Kee Char Siu Sauce* as an alternative for its savoury and honey flavour with a taste of 5 spices.
  3. Not a big fan of pan-frying? Grill in the oven instead! Pre heat the oven at 250 °C for 5 minutes. Bake the chicken wings for 8 minutes. Then turn and grill for another 5 minutes.
  4. Do not open the oven door immediately. Keep the chicken wings in the oven for another 10 minutes to ensure they are well cooked but avoid over-cooking them.