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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. 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. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels and transfer to a bowl. | 4. In a small saucepan, simmer the marinade over moderately high heat until syrupy, 5 minutes. Strain over the wings and toss. Top with the cilantro, mint and fried garlic and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fish sauce	1/4	cup		25.2	2.6208	3.6432	0.0072
superfine sugar	1/4	cup		193.5	49.99	0.0	0.0
garlic clove	8		crushed minced	-	-	-	-
chicken wing	1 1/2	1/2		1299.5437	0.0	119.2042	87.43
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
cornstarch	1/3	cup		162.56	38.9419	0.1109	0.0213
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
mint	1	tablespoon	chopped	2.508	0.4794	0.1875	0.0416

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.