People growing up in Hong Kong would reminisce about the days they used to go to Tai Ping Koon（太平 馆）to have Swiss-style chicken wings (瑞士 鸡翼) with rice and that would be a real treat. The history behind Swiss-style chicken wings is not entirely clear to me. I've heard that it actually has nothing to do with the Swiss at all.
In the colonized days of old, a Chinese chef was asked about this dish and he said that it was "sweet-style" chicken on account of the sugar factor in the dish. But the Englishman who heard it thought he said "Swiss-style". Whether there's any truth to this simple lore about the origins of this dish, its popularity has transcended the decades and this dish is still offered in the Cha-chan-tangs (茶餐厅) of Hong Kong. Of course also at the institution that is still Tai Ping Koon.
Earlier in the week, I went to one of Hong Kong's better known cha-chan-tangs Tsui Wah （翠华）and ordered it. Inspired, I decided to create my own version at home, with a less sugary twist but similarly adored and soaked up by the Nissin（出前一丁）instant noodles, thus the dish 瑞士 鸡翼捞丁.
Simple traditional goodness re-created at home. Happy weekend!