1kg chicken wings
2 stalks lemongrass, bruised, pale part finely sliced
4 garlic cloves
2 coriander (cilantro) roots
1 tsp coriander seeds
2 tbsp oyster sauce
1 tbsp fish sauce
1 tsp sugar
2 tbsp corn flour (cornstarch)
vegetable oil for deep frying
5 makrut lime leaves, destemmed and finely chopped
Coconut Sriracha, to serve
Use a mortar and pestle to pound the lemongrass, garlic, coriander roots and coriander seeds into a rough paste.
Add the paste to the chicken along with the oyster sauce, fish sauce and sugar. Mix until well combined.
Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough at 165°C/325°F or when a wooden spoon dipped into the oil forms small little bubbles.
Just before frying, add the corn flour to the chicken and mix to coat. Cook the chicken (in batches) in the hot oil for about 10 minutes or until golden and cooked through. Monitor the heat and turn it down if the chicken starts to brown too quickly.
Drain on paper towel. Season with salt and pile up on a serving plate. Sprinkle over the finely chopped makrut leaves. Serve with Coconut Sriracha.