Vietnamese Fish Sauce Wings

Marinate the wings with:

• Garlic Powder
• Sugar
• Salt
• Ground Black Pepper

for a couple of hours or overnight.

For the batter:

• 120 g of APF
• 60 g of corn starch
• 200 mL of water

For the glaze:

• Add a 1:1:2:5 ratio of fish sauce:sugar:water in a small saucepan and heat up until sugar dissolves

1. Dip the chicken in the batter for a good coating and deep fry until crispy brown.
2. In a separate pan, add in a little oil then toss in chopped garlic, jalapeños, red bell pepper (for color), scallions and cook for a few minutes.
3. Add the prepared fish sauce into the pan, simmer for a few minutes until it slightly thickens.
4. Add in the wings and toss around to get good glaze on the wings.
5. Then serve immediately!!