Steps

1. In a bowl, place the halved chicken wings (15 pieces). Add soy sauce (1/2 tbsp) and cooking sake (rice wine) (1 tbsp) and mix well. This is the key! Marinating the wings thoroughly, which are difficult to absorb flavor, will result in a more delicious dish.
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2. Let the marinated chicken wings sit for a while.
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3. Soak the bean sprouts in water just before using. This is the key! This is an important tip for achieving crispy bean sprouts.
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4. Trim the root ends of the chives and cut them slightly longer.
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5. Place the drained bean sprouts in a bowl and coat them evenly with potato starch (1 tsp). This is the key! The potato starch will trap moisture, keeping the bean sprouts crispy.
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6. In a bowl, mix together soy sauce (1 tbsp), cooking sake (rice wine) (1 tbsp), sugar (2 tsp), oyster sauce (2 tsp), and grated garlic (1 clove).
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7. Heat vegetable oil (for cooking) in a frying pan and arrange the marinated chicken wings skin-side down.
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8. Cover and steam-fry until the skin is golden brown.
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9. Once browned, shake the pan to lightly move the chicken wings, flip them over, and continue to steam-fry.
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10. Turn off the heat, move the chicken wings to the side of the pan, and add the potato starch-coated bean sprouts to the center.
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11. Turn the heat to high. Using two chopsticks or similar utensils, quickly stir-fry the bean sprouts, allowing them to absorb the deliciousness from the chicken wings. This is the key! Stir-frying quickly over high heat will keep the bean sprouts crispy.
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12. Add the chives and stir-fry briefly.
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13. Pour in the prepared sauce and quickly stir to coat everything.
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14. Finish by drizzling with sesame oil (1 tbsp), stir everything together, and turn off the heat.
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15. Transfer to a serving dish and it's ready. Enjoy!
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