- 1/2 cup Vietnamese fish sauce
- 1/2 cup superfine sugar (or just regular white sugar)
- 4 garlic cloves, 2 crushed and 2 minced (we used about 4 heads of garlic, divided
- 3 pounds chicken wings split at the drumettes (We used drummets and wings and find it’s easier to fry.)
- 2 tablespoons vegetable oil, plus more for frying
- 1 cup cornstarch
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped mint
In a bowl, whisk the fish sauce, sugar and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.
Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.
In a large pot, heat 2 inches of oil to 350°. Pat the wings dry on paper towels; reserve the marinade. Put the cornstarch in a shallow bowl, add the wings and turn to coat lightly. Dust off any extra. Fry the wings in batches until golden and cooked through. Around 10-12minutes. Drain on cooling rack and transfer to a bowl.
In a small saucepan, simmer the marinade over moderately high heat until syrupy(see photo above). Strain over the wings and toss. Top with the cilantro, mint and fried garlic and serve.