- 1 Kg Chicken Wings
- Fresh Coriander Root Small Handful
- 1 Whole Garlic Bulb
- 5 tbsp Fish Sauce
- 1.5 tbsp Palm Sugar
- 1 tsp Black Pepper Whole or powdered
- Tempura Flour
- Deep Fry Oil
Take the garlic cloves off the bulb and take off the outer pale skin and cut off the ends and keep the clove skin on. In a pestle and mortar, crush the garlic with black pepper and coriander into a stalky-chunky paste
Put palm sugar, fish sauce, garlic paste in a mixing bowl and stir together into one mixture
Add chicken wings to the bowl. Using your hands, massage the marinade all over the chicken. Cover and chill in the fridge for 1 hour.
Pour oil into a wok until 2 thirds full and heat to a high temperature.
Put tempura flour in a separate bowl. Cover each chicken wing in the flour on both sides before dropping the wing into the oil.
Cook the wings for about 10 minutes or until golden brown. Take out of oil and place on kitchen tissue to take off excess oil. Do batches of 4 - 5 wings and repeat until all wings are cooked. Serve up and enjoy with sweet chilli dip and sticky rice!
Calories: 325kcal | Carbohydrates: 5g | Protein: 26g | Fat: 22g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1874mg | Potassium: 285mg | Fiber: 1g | Sugar: 4g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg