The new fried chicken I'm obsessed with

Ingredients

• 2 pounds Chicken Wings (whole, cut into drumettes and wing tips if desired)
• 2 tablespoons Fish Sauce (Vietnamese style, adds salty umami)
• 1 teaspoon Garlic Powder
• 1 piece Chicken Stock Cube (adds depth and extra saltiness)
• 1/2 teaspoon White Pepper
• 1 tablespoon Granulated Sugar
• 2 tablespoons Lime Juice (freshly squeezed)
• 2 pieces Fresh Thai Chilies (finely sliced; adjust to heat preference)
• 1/2 cup Corn Flour (also called cornstarch, for coating)
• 1 teaspoon Baking Powder (helps coating crisp quickly)
• 4 cups Vegetable Oil (for deep‑frying; use a neutral oil with high smoke point)
• 3 pieces Garlic Cloves (thinly sliced and fried until golden)
• 2 tablespoons Fresh Coriander Leaves (roughly chopped for garnish)

Instructions

1. Prepare and Cut the Wings

   Rinse the chicken wings, pat dry, and cut each wing into two pieces (drumette and tip) if you prefer smaller bites.

   Time: PT5M

2. Marinate the Chicken

   In a mixing bowl combine fish sauce, garlic powder, crumbled chicken stock cube, and white pepper. Add the wings and toss to coat evenly. Let sit while you prepare the glaze.

   Time: PT5M

3. Make the Sweet‑Sour Glaze

   In a small saucepan combine remaining fish sauce (1 tbsp), sugar, lime juice, and sliced chilies. Heat over medium‑low, stirring until the sugar dissolves; do not let it boil vigorously.

   Time: PT3M

   Temperature: Medium

4. Prepare the Coating Mix

   In a shallow dish whisk together corn flour and baking powder. Set aside.

   Time: PT2M

5. Heat Oil for First Fry

   Fill the deep pot with vegetable oil to a depth of about 2‑3 inches. Heat to 300°F (150°C). Use a thermometer or test with a wooden spoon – gentle bubbles should appear.

   Time: PT5M

   Temperature: 300°F

6. Coat the Wings

   Place the marinated wings into the corn‑flour mixture, toss to coat lightly, then shake off excess.

   Time: PT3M

7. First Fry (Cook Through)

   Working in batches, lower the coated wings into the 300°F oil. Fry for 10‑12 minutes, turning once, until the meat is cooked through but the color is still pale.

   Time: PT12M

   Temperature: 300°F

8. Rest the Wings

   Remove the wings with tongs and place on a wire rack to drain for 5 minutes. This allows moisture under the skin to evaporate.

   Time: PT5M

9. Heat Oil for Second Fry

   Increase oil temperature to 375°F (190°C). Use the thermometer to confirm.

   Time: PT3M

   Temperature: 375°F

10. Second Fry (Crisp)

    Return the rested wings to the hot oil in batches. Fry for 2‑3 minutes, or until deep golden and ultra‑crisp.

    Time: PT3M

    Temperature: 375°F

11. Drain and Toss with Glaze

    Remove wings onto paper towels to blot excess oil. While still hot, place wings in a large bowl, pour the prepared glaze over them, and toss to coat evenly.

    Time: PT2M

12. Add Finishing Touches

    Quick‑fry the sliced garlic in a small pan until golden, then sprinkle over the wings. Garnish with chopped coriander.

    Time: PT3M

    Temperature: Medium

13. Serve

    Arrange the wings on a serving platter and enjoy immediately while hot and crunchy.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

15g

Fat

20g

Fiber

1g