Crispy Vietnamese Chicken Wings
Directions
- 1Separate the drum from the flat and lay them out onto a wire rack to place in the fridge to dry out.
- 2Slice up one shallot, dice it into small pieces.
- 3Crush the garlic with the side of your knife blade facing down and roughly chop.
- 4Thinly slice up a couple of spring onions.
- 5Slice and dice some chillies.
- 6Add the garlic and onion powder, fish sauce and salt and ground white pepper then mix to combine.
- 7In a saucepan add the oil and shallots and fry for a couple of minutes.
- 8Add the brown sugar, the fish sauce and the garlic and continue cooking.
- 9Add the chilli and spring onion, continue mixing, then finish it off with lime juice.
- 10In a bowl add the corn flour, the baking powder and salt, mix to combine.
- 11Coat the chicken and double fry them.
- 12Add it all to a bowl including the sauce.
- 13Pick and tear some coriander and mint and toss to combine.
Ingredients
- 1 kg Chicken Wings, Drums & 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, Finely Diced
- 2 Shallots, Finely Diced
- 3.5 Tbsp Brown Sugar
- 0.25 cup Fish Sauce
- 2 Long Red Chillies, Finely Diced
- 2 Limes, Juiced
- 2 Spring Onions (Scallions), Thinly Sliced
- 1 cup Corn Flour
- 1 tsp Baking Powder
- 1 cup Vegetable Oil
- 1 handful Coriander (Cilantro), Torn
- 1 handful Mint, Torn
Equipment
knifewire rackbowlsaucepan
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