My meal of choice would be a take on the fanatics phenom penh wings.
- 2 tablespoons fish sauce
- 4 cloves garlic, minced
- 2 tablespoons sugar
- juice 1/2 lime
- 1.5 pounds chicken wings
- oil, to deep fry (I like grapeseed)
- 1 cup rice flour
- generous sprinkle of sugar, to finish
- sliced green onions and cilantro, to garnish
- juice of 1/2 lime
- salt and pepper, to taste
In a large bowl, whisk together the fish sauce, garlic, sugar, and lime juice. Add the wings and toss to coat. Let marinate for 1 hour.
Heat up at least 2 inches of oil (I prefer rice bran or grapeseed) 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 the lime juice and salt and pepper. You want enough pepper that the lime juice looks almost grey. Dip wings into the lime-salt-pepper sauce and enjoy!