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).

Cut the chicken wings in half, by using a sharp knife to pierce the middle of the wing. Then, slice down through the joints on both sides to cleanly separate the wing into two halves.

Wash and pat dry the chicken wings. Coat them generously with the Ahh Maa Fried Chicken Seasoning and let them marinate for at least 20 minutes (or overnight for best results).

Squeeze the juice from the lemon, removing any seeds. Combine half the fresh lemon juice with Ahh Maa Lemon Pepper Seasoning and mix well. Set aside the remainder of the lemon juice for the salad.

In a mixing bowl, whisk together Ahh Maa All-Purpose Flour and chilled Crown Lager Beer (must be cold) (240 ml for 2 servings / 480 ml for 4 servings / 720 ml for 6 servings) until smooth. The batter should be light and slightly runny for a crispier texture.

Dip each marinated wing into the beer batter, ensuring they are evenly coated. Leave the wings sitting in the batter until you are ready to fry. Do not coat and leave to drip. Heat vegetable oil to 170°C in a large pot or deep fryer. Carefully lift each wing directly from the batter and lower into the hot oil. Fry in batches for 10–12 minutes or until golden brown.

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.

Thinly slice red onion and toss with mixed salad. Use the remaining half of the lemon juice and combine it with the Ahh Maa Vietnamese Salad Dressing, drizzle over the salad, and toss until well coated.

Toss the beer-battered wings with the prepared lemon pepper sauce in a large bowl to coat the wings evenly.

Plate the wings alongside the dressed salad and steamed rice.

Serve hot and enjoy!