Nong Tong 6pcs Recipe

Prepare and season wings

Pat the 6 chicken wings dry with paper towels. In a bowl, toss wings with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp garlic powder until evenly coated.

Coat wings

Combine 2 tbs cornstarch and 1 tbs all-purpose flour in a shallow dish. Dredge each seasoned wing in the starch mixture, shaking off excess to create a light, even coating.

Fry wings

Heat about 1 cup neutral oil in a heavy skillet or deep frying pan to 350°F (175°C). If you don't have a thermometer, oil should shimmer but not smoke. Fry wings in a single layer (work in two small batches if necessary) for 8–10 minutes, turning occasionally, until golden brown and cooked through (internal temp 165°F/74°C). Transfer to a wire rack or paper towels to drain.

Prep aromatics

While wings fry, slice 1/2 medium onion into 1/4-inch strips, mince 3 cloves garlic, thinly slice 1 jalapeño (remove seeds for milder heat), and julienne 1/2 red bell pepper.

Sauté aromatics

Heat 1 tbs vegetable oil in a large skillet or wok over medium-high heat. Add sliced onion and cook 1–2 minutes until starting to soften. Add minced garlic and sliced jalapeño and cook 30–45 seconds until fragrant, taking care not to burn the garlic. Add the red bell pepper and stir-fry 1 minute more so peppers remain crisp-tender.

Add fried wings

Push vegetables to the side of the pan and add the fried wings back into the skillet. Toss briefly with the aromatics to combine and warm the wings through, about 30 seconds.

Make sauce

In a small bowl, whisk together 3 tbs sweet chili sauce, 1 tbs soy sauce, 1 tsp rice vinegar and 2 tbs water until smooth. In a separate tiny bowl or cup, stir 1/2 tbs cornstarch into 1 tbs cold water to make a slurry.

Finish dish

Pour the sweet chili mixture over the wings and vegetables in the pan. Stir to coat, then add the cornstarch slurry and continue stirring for 30–60 seconds as the sauce thickens and becomes glossy, coating the wings evenly. Taste and adjust: add a pinch of salt or 1/2 tsp sugar if you prefer sweeter, or a few drops of soy for more umami.

Transfer the sauced wings to a serving plate. Sprinkle with 1 thinly sliced green onion and 1/2 tsp sesame seeds. Serve hot as an appetizer or with steamed rice. Provide napkins — these are best eaten immediately while crispy and saucy.