Sticky lemongrass chicken wings and a lemongrass & tamarind pork belly.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with SupHerb Farms and FOH.
Wings Glaze
INGREDIENTS
- 1/4 cup Sugar
- 1/2 cup SupHerb Farms Lemongrass Puree
- 2 tbsp. Fish sauce
METHOD
- Add sugar, fish sauce, and lemongrass into a pan.
- Whisk/stir on medium heat until it emulsifies and turns into a glaze.
- Fry wings and toss into the glaze coating the wings completely.
Lemongrass & Spicy Tamarind Puree
INGREDIENTS
- 1 cup SupHerb Lemongrass Puree
- 2/3 cup Spicy tamarind paste
- 1 tbsp. Butter
METHOD
- In a small sauce pan add ingredients and whisk until emulsified and continue cooking on medium low heat for 2-3 minutes. Do not burn or over reduce.
- Add water to adjust to desired consistency.
- Recommend to serve with roasted pork belly and an herb salad.
