In a bowl, whisk the fish sauce, sugar and 4 cloves
of garlic. Add the chicken and toss to coat.
Refrigerate for 3 hours, tossing the wings
occasionally.
Take chicken out of fridge.
In a large pot, heat 2 inches of oil on medium
heat to 350°.
Heat the 2 tablespoons of oil in a small skillet.
Add the diced/chopped garlic; cook over moderate
heat until golden, 3 minutes. Drain on paper
towels.
Pat the chicken dry with paper towels. Try to
wipe off garlic bits on chicken so it doesn't burn
when frying. Reserve the marinade.
Put the cornstarch in a shallow bowl, add the
wings and turn to coat lightly. Dust off any
extra. Fry the wings in batches until golden and
cooked through. Drain on cooling rack or paper
napkin to soak oil. Add cilantro, mint, Thai
chili and fried garlic to big bowl. Transfer
chicken to same bowl.
Half way through frying chicken, heat small saucepan
over moderately high heat with chicken marinade
until syrupy. Drizzle over the chicken and toss.
Serve immediately.
Originally Submitted
8/5/2013
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