Vietnamese butter chicken wings recipe - fried chicken joy
"Add chicken pieces to a sour-sweet marinade, remove, then double-fry, the second time in butter, for a decadent dinner that's finger-licking good. Don't let anyone tell you they're too buttery!..."
INGREDIENTS
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1.2kg (2lb 10oz) chicken wings, middle and drumette portions only
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120ml Vietnamese fish sauce
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45ml (½cup) fresh lime juice
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15ml (1tbsp) rice vinegar
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15g (3½tsp) granulated sugar
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150g (1¼ cups) plain (all-purpose) flour
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10g (4tsp) cornstarch
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5g (⅛oz) baking soda
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oil, for frying
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4 garlic cloves, peeled
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2-4 red bird’s-eye chillies, or another type of small, hot chilli, such as serrano
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2 lemongrass stalks, the juicy lower part only (about 8cm or 3⅜in)
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3 spring onions
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80g (2⅞oz) butter, divided
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