Prep time: 15 minutes

Cook time: 15-20 minutes

Marinade Materials:

• 1 lb. chicken wings
• 1 bouillon cube crushed
• 1 tbs. garlic powder
• Salt and pepper to taste
• 1 tbs. fish sauce

Batter Materials:

• 1/2 cup corn starch
• 1 tsp. baking powder
• Vegetable oil (amount will vary depending on the size of your pot you will be frying these in)

Sauce Materials:

• 2 small shallots diced
• 2 green onions (the whites chopped into small pieces and greens left aside for garnish)
• 4 tbs. brown sugar
• 3 tbs. fish sauce
• 1 tbs. chili paste
• Salt and pepper to taste
• 1/4 cup water
• Juice of 1.2 lime
• 1 tbs. vegetable oil

Process:

1. In a large plastic bag combine all the marinade ingredients. Making sure the bag is sealed tightly, shake well to make sure the wings are evenly coated in the marinade. Place in the fridge for a minimum of 2 hours and even better over night.
2. After keeping the chicken in the fridge remove the wings and add corn starch and baking powder into the bag. Coat the chicken wings with this mixture.
3. In skillet with high sides or pot deep enough to deep fry some wings add in the vegetable oil. You want to make sure that you add enough oil that your chicken wings can be submerged in the oil. Keeping the heat on medium/ high let the oil heat up. Once you stick a wooden spoon in the oil and bubbles start to float up to the top then you are ready to fry.
4. Place 3-4 wings in the pan at once and fry 3-5 minutes on each side or until fully cooked through. Place fried wings in a strainer or paper towel lined plate.
5. Once all the wings are fried turn the heat to high. Again start putting the wings in the oil 3-4 at a time. Fry about 60-90 seconds on each side and remove from the oil. Again place in a strainer or paper towel lined plate.
6. In a small sauce pan add in the vegetable oil and diced shallots. Cook on medium heat stirring occasionally, until fully cooked through, about 3 minutes or so.
7. Add in the white part of the green onions and cook for about 6o seconds.
8. Add in the brown sugar, fish sauce, chili paste, water, and salt and pepper. Cook stirring constantly until everything is incorporated and the mixture slightly thickens.
9. Once the mixture thickens turn the heat to low and add in the lime juice. Mix well and remove from the heat.
10. Dunk each piece of chicken into the mixture and place on a clean plate. Garnish with remaining green onion and ENJOY!