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Vietnamese chicken wings

You'll need

125 ml (½ cup) fish sauce 135 gm (½ cup) crushed light palm sugar 4 garlic cloves, pounded to a paste in a mortar and pestle 2 small red chillies, finely chopped 2 tsp soy sauce 1 kg chicken wings 400 ml sunflower oil To serve: thinly sliced spring onion, bean sprouts, Vietnamese mint, lime cheeks, cucumber slices and steamed rice (optional)


  • 01
  • Combine fish sauce, palm sugar, garlic, chilli and soy sauce in a large bowl. Add chicken wings and toss to coat.
  • 02
  • Heat oil in a wok to 170C or until shimmering, drain wings (reserve marinade) and pat dry with absorbent paper. Shallow-fry wings in batches, turning occasionally, until golden and cooked through (10 minutes; be careful, hot oil will spit). Drain on absorbent paper and transfer to a large bowl.
  • 03
  • Simmer marinade in a small saucepan over medium-high heat until a light caramel colour (5 minutes). Pour onto wings and toss to combine. Serve with spring onion, bean sprouts, Vietnamese mint, lime cheeks, cucumber and steamed rice.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Apr 2013

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