Macau-Style Curry Chicken Wing Lo Mein
Experience the bold flavors of Macau with these tender, spiced chicken wings simmered in a rich curry and satay gravy, served over a bed of chewy golden noodles.
Inspired by the vibrant street food culture of Macau, this curry chicken wing lo mein is a testament to the regions unique culinary fusion. By layering fragrant spices like star anise with creamy butter, rich curry, and slightly sweet satay sauce, the dish achieves an incredibly robust and savory gravy that clings perfectly to every strand of noodle. The combination of dairy, deep spices, and umami elements creates a uniquely comforting bowl.
Ingredients
- 500 g chicken wings
- 400 g thin yellow noodles (lo mein)
- 1 block butter
- 1 splash sesame oil
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 1 star anise
- 1 tbsp curry powder
- 1 tsp black pepper
- 3 tbsp bottled curry sauce (e.g., Golden Tower)
- 1 tbsp soy sauce
- 300 ml water
- 2 tbsp satay sauce
Instructions
- 1Melt butter and sesame oil
Place a clay pot over the stove and add a block of butter along with a splash of sesame oil. Allow the butter to completely melt into the oil, creating a rich and fragrant base for the curry.
Tip: Using a mixture of butter and sesame oil adds both a creamy dairy note and a deep, toasted nutty aroma to the dish. - 2Stir-fry aromatics
Pour the finely chopped onions and minced garlic into the melted butter and sesame oil mixture. Stir-fry them continuously over medium heat until they become highly fragrant and slightly softened.
Tip: Be careful not to burn the garlic during this step, as it can introduce an unwanted bitter flavor to the final curry sauce. - 3Saute aromatics and chicken
In a clay pot with melted butter and sesame oil add the chopped onion and minced garlic stirring until fragrant. Next add the star anise and raw chicken wings to the pot to begin searing.
Tip: Using a clay pot helps distribute heat evenly and keeps the curry sauce warm. - 4Season with curry powder
Sprinkle the curry powder over the chicken wings in the pot. Stir-fry the mixture thoroughly so the curry powder evenly coats the chicken, building a rich base flavor.
Tip: Ensure the curry powder is toasted slightly with the oil and aromatics to release its full fragrance. - 5Add soy sauce
Once the chicken is fragrant with curry, pour in the soy sauce to lightly deglaze the pot and add a deep, savory umami base to the wings.
Tip: Keep the heat on high to ensure the sauce reduces quickly, concentrating the flavors. - 6Add water to braise
Pour approximately 300ml of water into the pot to create the braising liquid for the chicken wings. Once added, turn the heat up to high and let the sauce reduce while the chicken finishes cooking.
Tip: Using hot water instead of cold water helps maintain the cooking temperature inside the clay pot and keeps the chicken tender. - 7Finish with satay sauce
Finally, stir in the satay sauce. The granules and slight sweetness of the satay sauce blend with the curry, perfectly coating the chicken wings to complete the dish.
Tip: Adding the satay sauce last preserves its distinct aroma and texture. - 8Simmer in curry sauce
Add the bottled curry sauce to the pot. Stir well to ensure the sauce thoroughly coats each wing, continuing to cook and reduce the liquid into a rich, thickened gravy.
Tip: For the best flavor, make sure to integrate the curry sauce fully with the chicken before adding the water, which helps develop a deeper base.
