Crispy Vietnamese Chicken Wings
Serves 1
Directions
- 1Separate the drum from the flat.
- 2Lay them out onto a wire rack to place in the fridge to dry out.
- 3Slice and dice one shallot.
- 4Crush the garlic and roughly chop.
- 5Thinly slice up a couple of spring onions or scallions.
- 6Slice and dice some chilies.
- 7Add the garlic and onion powder, fish sauce, salt and ground white pepper to the chicken and then mix to combine.
- 8Add the oil and shallots to a saucepan and fry for a couple of minutes, then add the brown sugar, the fish sauce and the garlic and continue cooking.
- 9Add the chili and spring onion and continue mixing, then finish it off with lime juice.
- 10Add the corn flour, the baking powder, and salt to a bowl, mix to combine.
- 11Coat the chicken and double fry these.
- 12Add everything to a bowl, including the sauce.
- 13Pick and tear some coriander and mint and toss to combine.
Ingredients
- 1 kg chicken wings drums and flats
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 Tbsp fish sauce
- 1 tsp sea salt flakes
- 1 tsp ground white pepper
- 3 Tbsp peanut oil
- 7 garlic cloves
- 2 shallots
- 3.5 Tbsp brown sugar
- 0.25 Cup fish sauce
- 2 long red chillies
- 2 limes
- 2 spring onions (scallions)
- 1 Cup corn flour
- 1 tsp baking powder (not baking soda)
- For Frying vegetable oil
- coriander (cilantro)
- mint
Tips
- Double frying the chicken wings is going to get these extremely crispy.
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