Cánh Gà Sốt Bơ Tỏi Chiên Giòn (Crispy Fried Garlic Butter Chicken Wings)
85% chuẩn vị · Vietnamese
An extra-crispy rendition of garlic butter chicken wings, achieved through double frying and a flavorful marinade.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Chicken wings (cut into drumettes and flats)1 kg
- Garlic15 cloves
- Butter60 g
- Fish sauce3 tbsp
- Sugar1.5 tbsp
- Cornstarch3 tbsp
- Rice flour2 tbsp
- Vegetable oilfor deep frying
- Saltto taste
- Black pepperto taste
- Fresh parsleyfor garnish
- Lime wedgesfor serving
Các bước
- 1
Season chicken wings with salt and pepper. Let sit for 15 minutes.
- 2
In a bowl, combine cornstarch and rice flour. Toss wings to coat evenly.
- 3
Heat vegetable oil in a wok or deep fryer to 160°C (320°F). Fry wings in batches for 6-8 minutes until lightly golden. Remove and drain.
- 4
Increase oil temperature to 180°C (350°F). Double fry the wings for another 2-3 minutes until deeply golden and very crispy. Drain well.
- 5
Mince 10 cloves of garlic. Thinly slice the remaining 5 cloves for crispy garlic bits.
- 6
In a clean pan, melt butter over medium heat. Add the sliced garlic and fry until golden brown and crispy. Remove crispy garlic bits and set aside. Reserve the garlic-infused butter.
- 7
Add the minced garlic to the same pan with the infused butter. Sauté until fragrant (about 1 minute).
- 8
Stir in fish sauce and sugar. Cook until sauce slightly thickens.
- 9
Add the double-fried wings to the sauce. Toss to coat thoroughly.
- 10
Serve immediately, garnished with crispy fried garlic bits and fresh parsley. Serve with lime wedges.
