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white rice flour
This recipe has no customizations.
plus more for sprinkling on cooked chicken.
fresh squeezed. 1 tbsp for wings, 1 tbsp for dipping sauce.
more if needed for frying.
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In a large bowl, whisk together the fish sauce, garlic, sugar, and 1 tbsp lime juice. Add the wings and toss to coat. Let marinate for 1 hour.
Heat up at least 2 inches of oil in a deep cast iron or heavy bottomed pot over medium heat until 375°.
Place the rice flour in a bowl and, working in batches, coat the chicken wings, shaking off the excess flour.
Use a pair of tongs to gently add the chicken to the hot oil.
Deep fry in batches, being careful not to crowd the pan.
Flip occasionally as needed, until crunchy, brown and cooked through, 7-8 minutes.
Let drain on a rack or paper towels.
Sprinkle generously with sugar while still hot. Top with cilantro and green onions.
In a small bowl, whisk together 1 tbsp lime juice and salt and pepper. You want enough pepper that the lime juice looks almost grey.
This recipe has the following nutrient totals:
Protein 81.2 g
Carbohydrates 71.9 g
Iron 0.21 mg
Fiber 2.10 g
Calcium 9.53 mg
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