Vietnam cooking class @ 2014

Fried Chicken Wings in Fish Sauce

INGREDIENTS:

  • 10 chicken wings
  • 2 tablespoons tapioca/corn starch
  • 3 hot chilli peppers
  • 1 large clove garlic
  • 3 tablespoons sugar
  • 3 tablespoons fish sauce
  • 3 tablespoons water
  • 1 tablespoon fresh lime juice
  • vegetable oil

PROCESS:

Step 1: Cut the chicken wings at elbow joint, break at the knuckle and cut through the cartilage. Pat dry with kitchen towel. Season lightly both sides with salt and pepper. Set aside for 15 minutes.

Step 2: Pound garlic, chili and sugar in a mortar and pestle finely. Add fish sauce, water and lime juice. Stir well to dissolve.

Step 3: In a zip lock bag, add 2 tablespoons tapioca/corn starch and the wings. Shake well to coat. Remove the chicken wings and shake off the excess starch.

Step 4: In a large pan, add cooking oil just enough to cover the base of the pan. Place the wings into the oil when it is still cool. Turn on the heat to medium high. Increasing temperature of the oil will cook the wings inside out, making it crispy on the outside and juicy on the inside. Fry for about 10 minutes or until the edges turn golden, turn them over and fry for another 8-10 minutes until golden brown.

Step 5: Drain the oil, put the chicken wings back to the pan, pour the sauce over and simmer on low heat for 3-5 minutes until the sauce thickens.

Finally, transfer to a plate. Garnish with tomato slices and coriander leaves. Serve with rice or as finger food. Hope you will love it.

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