Salty, sweet and tangy with a hint of heat, chicken drumettes are browned in oil then braised with grated ginger in a sauce made with sugar, rice wine, vinegar and soy sauce.
Lay the chicken drumettes in the hot oil in a single layer.
Cook the chicken over high heat until the skins are browned.
Give the chicken drumettes quarter turns to brown the all sides evenly.
Turn down the heat to medium.
In a small bowl, stir together the grated ginger, sugar, rice wine, vinegar and soy sauce, and pour over the chicken in the pan.
Braise the chicken in the sauce, uncovered and turning them over every few minutes, until the sauce is thick and reduced to about three tablespoonfuls.
Scoop out the chicken fillets and transfer to a shallow serving bowl.