Marinate the wings

• Toss the chicken wings with the fish sauce in a bowl.
• Let them marinate so the flavor penetrates the meat.

Coat in tapioca starch

• Dredge the marinated wings in the tapioca starch until evenly coated.

Double fry the wings

• Heat the frying oil and fry the wings a first time until lightly golden.
• Remove and rest, then fry a second time until deeply golden and crispy.
• Drain on a rack or paper.

Make the sauce

• Combine the sugar, water, lime juice and fish sauce in a saucepan.
• Add the kaffir lime leaves and simmer until the sugar dissolves and the sauce thickens slightly.

Fry the garlic

• Fry the sliced garlic in oil until golden and crispy, then drain.

Toss and plate

• Toss the fried wings in the sauce until well coated.
• Plate and top with the crispy fried garlic and chives.