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Fish Sauce Wings
1 hServes 4Nutri-Score D€€
D
1 h
1 hFish Sauce Wings
what you need
Ingredients
chicken wings (separated into flats and drumettes)Meat1 kg
fish sauce (for the marinade)Pantry60 ml- tapioca starch (for coating)Pantry120 g
sugarPantry60 g
waterOther60 ml
lime juice (freshly squeezed)Produce30 ml- fish sauce (for the sauce)Pantry60 ml
- kaffir lime leaves (torn)Produce4 pieces
garlic (thinly sliced, fried until crispy)Produce6 pieces
chives (finely chopped)Produce15 g- frying oil (for deep frying)Pantry1 litre
per serving
Nutrition
729kcal
- Carbs
- 36 g
- Proteins
- 48 g
- Fat
- 44 g
what you’ll use
Tools
Deep fryer
Mixing bowl
Saucepan
Slotted spoon
step by step
Method
- Step 1
Marinate the wings
- Toss the chicken wings with the fish sauce in a bowl.
- Let them marinate so the flavor penetrates the meat.
- Step 2
Coat in tapioca starch
- Dredge the marinated wings in the tapioca starch until evenly coated.
- Step 3
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.
- Step 4
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.
- Step 5
Fry the garlic
- Fry the sliced garlic in oil until golden and crispy, then drain.
- Step 6
Toss and plate
- Toss the fried wings in the sauce until well coated.
- Plate and top with the crispy fried garlic and chives.