1tablespoonpatisfish sauce, I used Three Crabs brand
Canola oilfor deep frying
Place the chicken wings in a large bowl. Combine the garlic powder, onion powder, salt, sugar and ground black pepper in a small bowl. Trim the ends of the lemongrass and divide into 2 to 3 inches long. Bruise the bulbs by pounding with a mallet (or the heel of a knife) to release its aroma.
Sprinkle the chicken with the combined dry seasoning. Add the fish sauce and the pounded lemongrass. Mix (and massage) very well to evenly distribute the flavors. Transfer to a lidded container and marinate in the fridge for at least 6 hours or overnight.
Remove chicken from the fridge and discard the lemongrass pieces. Heat a large frying pan and fill with about 1 ½ to 2 inches of oil. Deep fry for 12-15 minutes (turn the chicken halfway through the cooking) or until cooked through, golden and crisp. Transfer to a rack to drain excess oil before serving. Fry the chicken in 2 batches (depending on your pan size) for better results.
*Other bone-in chicken parts can be used like thighs or legs.**I buy frozen lemongrass sticks that’s already trimmed. After thawing, I cut it into smaller pieces (about 3-4 inches long) then gently pound until bruised to release its aroma and flavor.