Vietnamese Salt& Lemongrass Wings

Chicken

1. 1

   In a bowl combine the chicken wings with fish sauce, seasoning salt, 0.5 tsp sugar, 0.5 tsp white pepper, and 2.5 tbsp cornstarch; toss to coat evenly.

2. 2

   Heat neutral oil in a deep pan and fry the coated wings until golden and very crisp; drain on paper towels.

Rice seasoning

3. 3

   Toast the glutinous rice until fragrant, then grind it together with 0.5 tsp fine sea salt, 1 tsp seasoning salt, 1 tsp sugar, and 0.75 tsp ground white pepper to form a light seasoning powder.

Aromatics

4. 4

   In a hot skillet quickly stir‑fry the sliced lemongrass, makrut lime leaves, chopped garlic, sliced red chilies, and sliced green onions just until aromatic.

Combine

5. 5

   Toss the fried wings with the rice seasoning powder, then add the sautéed aromatics and mix until the wings are well coated with the fragrant, crunchy mixture.