description
ingredients
For Sweet Thai Chilly Sauce 1/2 cup rice vinegar (or substitute white vinegar) 1/2 cup + 2 Tbsp. white sugar 1/4 cup water 3 Tbsp. fish sauce 2 Tbsp. sherry (or cooking sherry) 3 cloves garlic, minced 1/2 to 1 Tbsp. dried crushed chili (1 Tbsp. makes spicy-hot sauce) 1+1/2 Tbsp. cornstarch dissolved in 3-4 Tbsp. cool water Prep Time: 2 minutes Cook Time: 15 minutes Total Time: 17 minutes Yield: Makes 1/2 Cup of Sauce For Wings Ten Pieces of wings 1 Cup of Flour 1 Cup of Cornstarch 3 Tbsp of onion powder 3 Tbsp of garlic powder 3 Tbsp oc Chilly Powder
directions
For Chilly Sauce
1. Place all ingredients - except the cornstarch-water mixture - in a sauce pan or pot. Bring to a rolling boil.
2. Reduce heat to medium and let boil for 10 minutes, or until reduced by half. (Note that the vinegar will be quite pungent as it burns off. Generally, I find rice vinegar less strong than regular white vinegar).
3. Reduce heat to low and add the cornstarch-water mixture. Stir to incorporate and continue stirring occasionally until the sauce thickens (about 2 minutes).
4. Remove from heat and taste-test. You should taste "sweet" first, followed by sour, then spicy and salty notes. If the sauce isn't sweet enough, add a little more sugar. If not spicy enough, add more chili.
5. Pour sauce into a small bowl or jar and serve as a condiment with chicken, fish, and seafood, or as a dip with finger foods such as chicken wings, shrimp, or spring rolls. Also makes an excellent marinade for grilled chicken, fish, or seafood. ENJOY!
For Wing Mix All Dry ingredients in a ziplock bag make sure its all mixed well before adding wings place the wings inside the ziplock bag and mix well deep fry in 315 degrees until you preferred doneness after its done mix chilly sauce and wings in a bowl and coat evenly enjoy!!!!