- 15 chicken wings and drummettes (30 pieces total)
- 1 shallot
- 1 large garlic clove
- ¼ cup fish sauce
- 1 teaspoon salt
- 3 ½ tablespoons sugar
- 1 ½ teaspoon black pepper
For coating and frying
- ¼ cup Italian bread crumbs or Panko
- ½ cup white or whole wheat flour
- Vegetable oil
Separate wings and drumettes and set wings aside. For the drumettes, using a knife, cut around the thin tip of each piece to loosen the meat around the joint. While holding the base, push the meat down gently to expose the bone and form a “chicken lollipop.” See instructional video below for a short tutorial.
Mince shallots and garlic and place in a bowl large enough to fit 30 pieces of chicken. Pour fish sauce, salt, sugar, and pepper into the bowl as well, then add the chicken. Make sure the chicken is well coated in the mixture, cover with plastic wrap, and let sit overnight to marinade.
Coating and frying
Heat vegetable oil in a heavy bottomed sauce pan. Coat chicken first in flour and then in the bread crumbs; it may be necessary to push the meat up on the drummettes once more. Once oil is ready, fry chicken until golden, drain, and serve.