Rinse the rice under cold water until the water runs clear. Add the rinsed rice and the appropriate amount of water to your rice cooker. Each packet contains 2 cups of rice.

Don’t have a rice cooker? Rinse and drain rice. In a pot, bring water to a boil (3 cups for 2 servings / 6 cups for 4 servings / 9 cups for 6 servings). Add rice, stir once, cover, and reduce heat to low. Simmer until water is absorbed and rice is tender (12–15 min / 15–18 min / 18–20 min). Remove from heat and let it sit while covered (10 min / 10–15 min / 15 min).

Rinse and pat dry chicken wings. Combine Ahh Maa Fish Sauce Chicken Seasoning and fish sauce then generously coat the chicken wings and marinate for at least 20 minutes (or overnight for best results).

Mince garlic, slice Thai chilies, thinly slice red onion for the salad, and slice spring onions for garnish. Set aside.

In a small pot, combine the minced garlic and sliced Thai chilies with Ahh Maa Fish Sauce Glaze. Simmer over medium heat until the liquid reduces by a quarter of the amount, then cool.

In a bowl, mix Ahh Maa All-Purpose Flour with baking powder. Then coat each marinated chicken wing, pressing firmly for a generous layer.

Heat vegetable oil to 170°C in a large pot or deep fryer and fry the wings for 7-9 minutes. Transfer them to a paper-towel-lined wire rack to remove excess oil and keep them crispy. Increase oil temperature to 190°C and fry for an additional 2-3 minutes or until it reaches the colour of the image shown in the instructions.

Don’t have a thermometer? Carefully insert a dry, wooden chopstick into the oil, if steady bubbles form around the submerged end, the oil is ready. Then, raise the temperature slightly for the second deep fry.

Tip: If your pot/deep fryer doesn’t have enough space, fry the chicken wings in batches. Avoid overcrowding, as it can lower the oil temperature and cause the wings to stick together instead of crisping up nicely.

Combine mixed salad with sliced red onion. Squeeze the juice of the lemon(s) into the Ahh Maa Vietnamese Salad Dressing and drizzle over the salad.

Toss the crispy wings in the thickened fish sauce glaze. Garnish with fried garlic and the prepared spring onions. Plate the wings alongside the dressed salad and steamed rice.

Serve hot and enjoy!