Kadun Pika I

Pat the chicken wings and drummets dry with paper towels to remove excess moisture, which helps achieve better browning.

Heat the sesame seed oil in a large, heavy-bottomed skillet or wok over medium-high heat until shimmering.

Working in batches if necessary to avoid overcrowding, add the chicken pieces to the hot oil and brown them on all sides until golden, turning occasionally.

Push the browned chicken to the side of the skillet and add the minced garlic to the empty space, stirring briefly until fragrant.

Pour the soy sauce over and around the chicken pieces, ensuring they are mostly submerged or well-coated.

Add the crushed red pepper and ground black pepper to the liquid, stirring gently to distribute the seasonings evenly.

Reduce the heat to medium-low, cover the skillet partially, and simmer the chicken, stirring occasionally and turning the pieces to ensure even cooking and flavor absorption.

Continue simmering uncovered for the final 2-3 minutes if desired to reduce and concentrate the sauce, or leave covered for a more braised result.

Transfer the chicken and sauce to a serving platter, ensuring each piece is coated with the savory soy glaze.