Chim Cut Chien Gion (Vietnamese Crispy Fried Chicken)

Ingredients

Chicken wings

2 pounds

Vegetable oil

for frying

Cornstarch

1 cup

Black pepper

1 teaspoon

Salt

1 teaspoon

Lemongrass

2 stalks, finely chopped

Garlic

4 cloves, minced

Fish sauce

3 tablespoons

Instructions

1. In a large bowl, combine the fish sauce, minced garlic, chopped lemongrass, salt, and black pepper. Mix well to create a marinade.
2. Add the chicken wings to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 1 hour, or for best results, overnight to allow the flavors to fully penetrate the chicken.
3. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Ensure there's enough oil to fully submerge the wings.
4. Remove the chicken wings from the marinade and let the excess liquid drip off. Coat each wing evenly with cornstarch, shaking off any excess for a light, crisp coating.
5. Carefully place the coated chicken wings into the hot oil in small batches to avoid overcrowding. Fry until they are golden brown and crispy, about 8-10 minutes. Use a thermometer to check for doneness; the internal temperature should reach 165°F (74°C).
6. Once cooked, remove the fried chicken wings from the oil and drain them on a paper towel-lined plate to absorb any excess oil.
7. Serve the Chim Cut Chien Gion hot, accompanied by sweet chili sauce or your favorite dipping sauce.