My pork lemongrass chicken wings is tangy, sweet, and salty. It is packed with bold flavors and spices to satisfy your tastebud.
Lemongrass Chicken Wings
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: Vietnamese
Serves: 12 wings
Ingredients
- 1½ stalks of lemon grass
- 1 knob of ginger
- 2 cloves of garlic
- 1 chili pepper
- 2 TBS oyster sauce
- 2 TBS hoisin sauce
- 1 tsp of rice wine vinegar
- 2 TBS brown sugar
- 1 tsp coriander seeds, toasted (divided)
- ½ tsp black pepper
- 1 tsp turmeric powder
- ⅛ tsp salt
- 1 red Thai chili pepper (optional)
- 12 chicken wings
- 1 TBS cooking oil
- ¼ cup cornstarch
- 1 TBS cooking oil
- 1 tsp sesame seeds
- sliced green onions
- ¼ cup water (chicken broth)
Instructions
- Chop bottom of lemongrass in pieces
- Roughly chop ginger
- Peel 3 cloves of garlic
- Chop onion into small bitesize pieces
- In a food processor, combine lemongrass, ginger, garlic and red Thai chili pepper and process and set to the side.
- Toast coriander and black peppercorn seeds to release the flavors and oils.
- Grind coriander seeds.
- In a separate bowl, combine oyster sauce, hoisin sauce, fish sauce, and rice wine vinegar and mix.
- In a large skillet, add cooking oil, lemongrass mixture and stir.
- Add sauce, add brown sugar, coriander powder, and turmeric powder and mix.
- Add water or chicken broth and mix.
- Turn off heat and set aside.
- Deep fry chicken wings until cooked.
- Remove chicken wings lined with paper towel to drain excess oil.
- Take chicken wings and toss in sauce pan.(Move to a large bowl. It’s easier to toss).
Notes
Serve alone as an appetizer and sprinkle with sliced green onions and sesame seeds.
