|Nutrition Facts (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 166g||213%|
|Saturated Fat 13g||65%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 1g||3%|
|Total Sugars 5g|
|Vitamin C 34mg||171%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
People all around the world make fried chicken wings, and while the seasonings and dipping sauces may vary, almost all agree: those wings have got to be crispy on the outside and moist on the inside. When it comes to Vietnamese-style fried chicken, the legendary (and dearly missed) Portland restaurant Pok Pok nailed it. So this recipe follows their batter and deep-frying technique. The marinade, however, is our own.
Loved by children and adults alike, fried chicken is comfort food—familiar and uncomplicated. Eating it (with the hands, of course!) requires no fancy tools. Try this recipe and we think you'll agree.
"It all comes down to the rich flavors of the marinade in this delicious recipe—an umami mixture with pops of brightness from lemongrass and fresh lime juice. Everything comes together in no time for a show-stopping plate of crispy, tender wings. Everyone will be asking for the recipe." —Lauryn Bodden
10 whole chicken wings
2 stalks lemongrass , lower portion only, finely sliced
4 cloves garlic, minced
2 bird's eye or Thai chilies, chopped
1 (2-inch) piece fresh ginger root, peeled and chopped
2 tablespoons nuoc mam (fish sauce)
1 large lime, juiced, plus wedges for serving
1 tablespoon sugar
1/4 cup tapioca flour, or cornstarch
2 to 3 cups neutral vegetable oil, as needed for deep frying
1/3 cup nuoc mam pha, Vietnamese dipping sauce, for serving
Gather the ingredients.
Pat dry the chicken wings with a paper towel.
Cut through the joints so that each wing becomes three pieces. Discard the wing tips (or set aside for another use to making broth).
Prepare the marinade. Using a mortar and pestle or mini food processor, grind the lemongrass stalks, garlic, chilies, and ginger to a paste. Mix the spice paste with the fish sauce, lime juice, and sugar.
Place the chicken in a shallow container. Pour in the marinade. Mix well, working the marinade into the meat. Cover, refrigerate, and leave to allow the meat the absorb the flavors for about half an hour.
Heat a wok or frying pan and pour in enough cooking oil to a depth of two inches.
Drain the chicken wings. Place in a clean bowl, add the flour or starch, and toss to coat lightly. Alternatively, you could toss the wings and flour in a zip-close plastic bag.
When the oil is hot (350 F if you're using a thermometer; otherwise, wait for fine wisps of smoke to appear), deep fry the chicken in two batches. Cook all the little drumsticks (drumettes) together.
When the undersides are golden brown and crisp, about 2-4 minutes, flip them over and cook the opposite side for an additional 2-3 minutes. Scoop out and drain atop a strainer. Cook the remaining pieces. Because the meat is not as thick, the second batch requires a shorter cooking time. Scoop them out and move to the strainer.