Monday, August 22, 2011

Vietnamese Caramelized Chicken Wings

Recipe adapted from My Kitchen Snippets
  • 12 chicken wings – clean and cut
  • 4 kaffir lime leaves
  • 3 stalks lemongrass – finely chopped
  • 2 tbsp grated ginger
  • 2 shallots – sliced thinly
  • 3 bird eyes chilies – finely sliced
  • 3 tbsp fish sauce
  • 2 tbsp soy sauce
  • 4 tbsp sugar
  • 4 tbsp water

  1. To make the caramel, gently heat up the sugar and water in a small heavy saucepan until it turns golden. Set it aside.
  2. Heat up the wok with 2 tbsp of oil. Stir fry the lemon grass, grated ginger and shallots until fragrant and lightly brown.
  3. Add in the wings; toss them around the wok to brown. Pour in the caramel sauce, seasonings, kaffir lime leaves and bird eyes chilies. Give it a few stir and turn down the heat.
  4. Cover and let it simmer 20 – 25 minutes or until tender and sauce caramelized.
  5. Remove and serve warm or at room temperature.


busygran said...

Yummy chicken wings! I can practically taste the flavour!

Unknown said...

Nice dish...would like to try it out one day.

shireen-anwar said...

Wow, what a super simple batter. Kind of reminds me of how french fries are twice fried to get them really crunchy, same idea. I’ll have to try it out sometime!

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