Fried Honey Lemongrass Chicken

By Amy Beh

Ingredients

• 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

Method

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.