Ingredients
c
2 lbs chicken wings
f
3 tbsp fish sauce
s
½ tsp salt
m
¼ tsp msg
b
1 tsp black pepper
g
1 tsp garlic powder
o
1 tsp onion powder
p
1 tsp paprika
c
½ cup cornstarch
r
½ cup rice flour
b
¼ tsp baking powder
N
Neutral oil to fry
g
¼ cup garlic(minced)
n
¼ cup neutral oil
s
¼ cup sugar
w
3 tbsp water
t
4 thai chillies(sliced)
l
4 tbsp lime juice
f
3 tbsp fish sauce
Directions
1
Marinate chicken wings with fish sauce, salt, msg, black pepper, garlic powder, onion powder, and paprika. Cover and let sit in the fridge to marinate for at least 3 hours to overnight.
c
2 lbs chicken wings
f
3 tbsp fish sauce
s
½ tsp salt
m
¼ tsp msg
b
1 tsp black pepper
g
1 tsp garlic powder
o
1 tsp onion powder
p
1 tsp paprika
2
Make a dredge by whisking together cornstarch, rice flour, and baking powder. Thoroughly coat the wings in the dredge.
c
½ cup cornstarch
r
½ cup rice flour
b
¼ tsp baking powder
3
Heat oil to 350 Fahrenheit and deep fry the chicken for 8 minutes in batches making sure to not overcrowd the pot.
N
Neutral oil to fry
4
Remove the chicken and raise the oil temperature to 375 Fahrenheit. Deep fry again for another couple of minutes until golden brown and crispy.
5
In medium low heat, fry garlic with oil for a few minutes until lightly golden brown then strain it out.
n
¼ cup neutral oil
g
¼ cup garlic(minced)
6
For the For the sauce, heat together sugar, water, fish sauce, Thai chilies, and lime juice. Let that simmer on medium heat until slightly syrupy.
s
¼ cup sugar
w
3 tbsp water
t
4 thai chillies(sliced)
l
4 tbsp lime juice
f
3 tbsp fish sauce
7
Coat the wings with the sauce along with a sprinkle of the fried garlic and serve.
