Saigon Sisters Restaurant
567 W. Lake Street
(312) 496-0090

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4 oz oyster sauce
2 cloves garlic
2 Tbs sugar
2 Tbs soy sauce
1 Tbs fish sauce
5 grinds black pepper

Caramel Chicken Wings

chicken wings
1 cup all-purpose flour
2 Tbs cornstarch
oil to fry

2 cups sugar
1 cup water
1/2 cup green onions
2 Tbs minced ginger
2 Tbs minced garlic
2 Tbs minced lemongrass
2 Tbs minced cilantro
1 Tbs Thai chilies
2 Tbs shallots
1 Tbs sesame seeds
1/2 cup soy sauce
3 Tbs sweet chili sauce
1/2 cup fish sauce
1 Tbs sriracha
juice of 2 limes

For the Sauce:
Place a 3 quart sauce pan over medium-high heat. Combine sugar and 1/4 cup of water into sauce pan. Bring to the boil, swirling gently to help dissolve the sugars. To help keep the caramel from crystallizing and becoming grainy, wet a pastry brush with water and gently brush the sides of the pan where sugar has begun to appear.
Continue to boil the sugar mixture until it reaches 370 degrees on a candy thermometer. At this point, quickly add the scallions, ginger, garlic, lemongrass, cilantro, Thai chilies and shallots. The caramel will bubble vigorously so be careful not to burn yourself. The caramel will also begin to seize at first but as the vegetables release their liquids it will loosen.
After the vegetables have given up their liquid add the soy sauce, sweet chili sauce, fish sauce, sriracha sauce, fresh lime juice and sesame seeds. Reduce the heat and simmer the sauce for about 15 minutes. Remove from the heat.

For the wings:
Before you start, preheat vegetable oil in a large pot to 350 degrees. Be careful to select a large enough pot to fry in to ensure that there is no risk of the oil boiling over the top.
Rinse and dry the wings on paper towels. Combine flour and cornstarch in a large mixing bowl and season it with salt and pepper. Place the dried wings in the bowl and lightly toss, or dredge, them in the flour.
Shake off excess flour mix from the wings and gently place them in the preheated oil. Cook the wings for about 7 and a half minutes. Remove the wings from the oil and drain on a cooling rack.
Gently toss the wings in the caramel sauce. Garnish with picked cilantro, sliced scallions and sliced Thai chilies.