Description
Crispy fried chicken wings in a sweet, tangy tamarind and honey sauce. Crunchy, savory, sour, and sweet—it’s a perfect appetizer!
Ingredients
Units
Scale
Chicken Wings
- 3 lbs chicken wings
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2/3 cup corn starch
- Vegetable oil for frying
Tamarind & Honey Sauce
- 1/2 teaspoon corn starch dissolved in 4 tablespoons water (corn starch slurry)
- 2 teaspoons fish sauce
- 1/2 cup honey
- 1 tablespoon tamarind powder or 50 grams tamarind pulp
Instructions
- Marinate the chicken: Marinate chicken with salt and pepper for at least 30 minutes. Overnight for best results.
- Coat the chicken: Place chicken in a large bag with corn starch. Shake until all wings are evenly coated. Remove chicken from bag and dust off excess.
- Fry the chicken: Fill large pan with half inch of oil and heat on medium high. Pan-fry chicken evenly on all sides until golden brown. Remove from oil and transfer to a plate lined with paper towels to absorb excess oil.
- Prepare the tamarind sauce: In a small sauce pan, add corn starch slurry, fish sauce, honey and tamarind powder. Mix well. Heat on medium high then immediately turn off heat once sauce slightly thickens (about 8-10 minutes). Sauce will thicken more once cooled. If using tamarind pulp in place of tamarind powder, make sure to smash pulp with a spoon to separate it from the seeds and fibers while sauce is boiling. Once sauce thickens, use a small strainer or spoon to remove seeds/fibers from the sauce then discard.
- Coat the wings: Transfer chicken to a large bowl. Add sauce to the chicken and gently toss for an even coating.
- Serve: Wings are best when served immediately
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Fry
- Cuisine: Vietnamese