Vietnamese Fried Chicken Wings | 15 Minute Recipe | Gluten Free | ASMR

A light yet super crispy fried chicken wings recipe with a refreshing Vietnamese dip sauce, enjoy!

Prep: 5mins
Cook: 8-10mins

Ingredients
1kg chicken wings
Canola oil 1.5 litres

Batter mix:
Potato starch half cup
Tapioca flour half cup
Bi carb soda 1 tsp
Baking powder 1 tsp
Water half cup
Salt 1 tsp

Marinade:
Fish sauce 2tbsp
Pepper 1 tsp

Dip Sauce:
Red chilli 2
1 Coriander stem
Sugar 1-2 tbsp
Lemon/vinegar 2 tbsp
Garlic 4 cloves
Water 4 tbsp

Optional sauces:
Kewpie mayo
Sriracha

Method:
1. Season chicken wings with fish sauce and pepper.
2. Fill a pot with cooking oil to over 3cm. Heat pot on the stove. Ideal cooking temperature is 180c.
3. Mix batter mix together, potato starch, tapioca flour, bicarb soda, baking powder, salt and water.
4. Put chicken wings in batter mix.
5. Once the oil is hot (can also use a wooden chopstick or just put a drop of batter mix to see if it bubbles. Gently drop in wings and cook for 8-10 minutes.
6. Make dip sauce by mincing garlic, chilli and finely chopping coriander (also using stem parts, which has the most refreshing flavour). Add to bowl and add fish sauce, sugar, lemon or vinegar and water to mellow it out.
7. Once wings are ready, put on an oven rack to let the oil drain and let it rest for 5 minutes before putting on a bowl.
8. Enjoy wings with dip sauce, I like to use a spoon and pour the sauce over the wing as it picks up all the flavours more. You can also have mayo and sriracha on the side too.

Note: the batter mix is light and requires a mixing if not used straight away, as the flour will go to the bottom of the bowl.

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