Fried chicken wings, fish sauce

Fry-free chicken wings naturally accentuates the deliciousness from "dry, taut and crispy chicken skin," gets the touch of chicken meat accentuated, and has the fragrance of fish sauce that seeps into chicken meat.

Raw Materials

• Chicken Medium Wing: 500 grams

• Genuine fish sauce: 1.5 - 2 tablespoons (amount depends on salinity of fish sauce)

• Pepper meal: ½ teaspoon

• Sugar: ½ teaspoon (helps keep the color pretty and cut the salty taste mellow)

Making steps

1.Wash and mop to dry (most important): Wash the chicken thoroughly and use a multi-purpose tissue to mop the water out. Dry completely. Because if the chicken is moist, the frying time will splash and the leather will not be crispy.

2. Fermentation: Mix fish sauce, pepper and granulated sugar. Stir well. Bring the chicken down to mingle all over. Ferment, leave for 15-20 minutes.

3. Fry: * Set the pan, use medium-high fire, put enough oil to flood the chicken.

• When the oil is hot, adjust the fire to a central light and add the chicken to the fry.

• Abandon until the chicken skin is strained and then turned over. Continue to fry until the chicken skin is golden brown and rolled out all the oil.

4.Break the oil: Scoop up, rest on the grill. The chicken skin will start to frame up when it touches the air.

Special effects

• Chicken incision: If you want the chicken to ripen quickly and fish sauce, use a knife to slit along the length of the bone 1-2 marks.

• Air Fryer: If you don't want to use oil, you can put it in a fryer at 180 ° C for 15-20 minutes (mid-way flip). You can get a lot of chicken with crisp leather and lean fat.

• Fragrance: At the last minute of frying, add bergamot leaves or lemongrass to the fried chicken to make the fried chicken smell more delicious. 🙏# Chef # chefhub