Sticky ginger chicken wings with herbs

Name: Sticky ginger chicken wings with herbs
Cuisine: Vietnamese
Ingredients: 3 tbsp caster sugar; 3 tbsp fish sauce; 3 tbsp groundnut or vegetable oil; 3 shallots, finely chopped; generous handful of herbs (eg perilla leaves, shiso cress, Thai basil or mint); generous handful of herbs (eg perilla leaves, shiso cress, Thai basil or mint); 3 cm piece fresh root ginger, shredded; ½ tsp freshly ground black pepper; generous handful of herbs (eg perilla leaves, shiso cress, Thai basil or mint); generous handful of herbs (eg perilla leaves, shiso cress, Thai basil or mint); generous handful of herbs (eg perilla leaves, shiso cress, Thai basil or mint); 3 tbsp groundnut or vegetable oil; 500 g free-range chicken wings, halved

Preparation info

Serves
4

Difficulty
Medium

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

Don’t angst over the recherche-sounding herbs - anything sharp and fresh works well.

Ingredients

500 g free-range chicken wings, halved
3 tbsp groundnut or vegetable oil

Asia
Vietnam
Starter
Main course
Gluten-free

Method

Fry the chicken in the oil in batches until lightly browned and slightly crisped at the edges. Remove and keep to one side. Add the shallots to the pan and soften in the oil, then add the sugar and gently cook until the mixture turns a rich-brown colour. Watch it doesn’t burn. Pour in the fish sauce and stir. Add the fried chicken, ginger and pepper, cover and cook for 20-30 minutes, turning oc