Cut chicken wings in 2 parts and coat with soy sauce.
Stir-fry in hot oil until half-cooked.
Remove and drain well.
Remove excess oil, just leave about 1-2 tablespoons in the pan for sauteeing sauce ingredients.
Mix all ingredients for the sauce.
In the same wok or non-stick pan, saute green onion and ginger in 2 tbsp cooking oil.
Stir in chicken wings.
Add sauce mixture.
Cover with wok lid.
Cook over medium heat for about 15 minutes or until the chicken is tender.
Thicken the sauce with the starch solution (2 tsp starch with ¼ cup water).
Add more starch solution if you want a thicker sauce.
Arrange wings on platter and pour sauce over.
Drizzle a little sesame oil on top and garnish with sesame seeds and green onions.
Happy Cooking! 🙂 - Olive