Vietnamese Salt and Lemongrass Wings

Ingredients

• 1 kg chicken wings
• 1 tbsp fish sauce
• 1 tsp hạt nêm
• 0.5 tsp sugar
• 0.5 tsp white pepper
• 2.5 tbsp cornstarch
• neutral oil (For frying)
• 50 g glutinous rice (Toasted)
• 0.5 tsp fine sea salt
• 1 tsp hạt nêm (For the rice seasoning)
• 1 tsp sugar (For the rice seasoning)
• 0.75 tsp ground white pepper (For the rice seasoning)
• 3 lemongrass (Stalks, very thinly sliced)
• 8 makrut lime leaves
• 6 garlic (Cloves, finely chopped)
• 2 red chilies (Sliced)
• 3 green onions (Sliced)

Steps

1. 1

   Combine the chicken wings with the fish sauce, hạt nêm, sugar, and white pepper. Coat the wings with the cornstarch.

2. 2

   Toast the glutinous rice until toasted, then use it as the rice-seasoning base.

3. 3

   Combine the toasted glutinous rice with the fine sea salt, hạt nêm, sugar, and ground white pepper to make the rice seasoning.

4. 4

   Heat neutral oil and fry the prepared chicken wings until really crisp.

5. 5

   Fry the thinly sliced lemongrass, makrut lime leaves, chopped garlic, sliced red chilies, and sliced green onions until the aromatics are crispy.

6. 6

   Toss the crisp fried wings with the crispy aromatics and a light coating of the toasted rice seasoning.

7. 7

   Serve the wings while crisp and aromatic.

Notes

The source emphasizes that the seasoning should provide a savory, fragrant coating rather than make the wings excessively salty. Exact frying temperature and cooking times are not provided in the source.

Nutrition per serving

• main
• Vietnamese
• fried
• crispy
• chicken
• gluten-containing
• spicy
• shareable