Prep time: 10 mins + chilling time
Cook time: 15 mins
Yield: 3 to 4 serves
Ingredients:
- 450 gm chicken wings
- coriander, for garnish
- 1 onion, roughly chopped
- 2 Tbsp fish sauce
- 1 Tbsp light soy sauce
- 2 tsp dark soy sauce
- 1½ Tbsp palm sugar, grated
- 1 Tbsp oil
- 2 garlic
- 1 lemongrass, only the white part, roughly chopped
- 1 red Bird's eye chili, or to taste
- 2 Tbsp lemon juice
- Cut the chicken wings into two parts at the joint. Blanch in boiling water to remove the blood. Drain well.
- Use a food processor, process all the ingredients of the marinade into a paste.
- Mix the chicken wings with the marinade paste well. Place in a plastic bag or a container. Transfer into fridge for at least 4 hours or overnight.
- Remove the chicken wings from fridge and place at room temperature for about 20 minutes.
- Heat oil in a frying pan or a grill pan. Cook both sides over medium heat until lightly brown and cooked through, about 7 minutes for each side. Dish up and garnish with coriander. Served hot.
- I used the Three Crabs Brand fish sauce, available at Asian grocers.
- When cooking the chicken wings, don’t use too high heat, otherwise the chicken wings are easily burnt before being cooked through as sugar is added. You might like to cook with a lid on when cooking the other side in order to get the wings cooked through thoroughly. After a while, remove the lid and continue to cook until the water dries up.
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