Recipe Ingredient
- 6 chicken wings, chopped into halves
- 3 stalks lemongrass, cut into halve and split up the sheaths
- 1 bird´s eye chilli, chopped
- 1 tbsp chopped garlic
- 2 tbsp oil
- Seasoning (A)
- 1 tsp light soy sauce
- 1 tsp fish sauce
- ¼ tsp salt
- 1 tbsp evaporated milk
- 1 tbsp cornflour
- Sauce (B)
- 1 tsp fish sauce
- 1 tsp light soy sauce
- 4 tbsp honey
- 1 tbsp oyster sauce
- 1 tbsp sugar
- Dash of pepper
Instructions
- Marinate chicken with seasoning (A) then leave aside for at least 1-2 hours. Deep-fry marinated chicken in hot oil until golden brown. Remove and put aside.
- Leave 1 tablespoon oil in the wok and add lemongrass, bird´s eye chilli and garlic. Fry until fragrant and crispy. Dish out and leave aside. Pour in sauce (B) and allow to simmer for a while. Return chicken to the wok. Toss and fry until chicken is well coated with the sauce. Dish out and serve.
