Serves: 4One of those dishes you wont be able to get enough of

10 chicken wings, cut in half (end tips discarded)
1⁄2 carrot
1⁄2 stick celery
1⁄2 onion
1 tablespoon salt
3 red chillies, deseeded, finely chopped
3 cloves garlic, finely chopped
2cm peeled ginger, grated
200ml fish sauce
500g Thai palm sugar, chopped into small pieces
canola oil for cooking
1 teaspoon sesame seeds, toasted

Place the chicken wings, carrot, celery, onion and salt in a large saucepan. Cover with cold water.Place on the heat and bring to the boil. Reduce to a steady simmer then simmer for 8 minutes or until the chicken is cooked through. Drain the chicken, reserving the stock for a later use, and set aside to cool completely.

Whisk the chillies, garlic, ginger and fish sauce together until well combined. Put the palm sugar in a saucepan on medium-high heat and cook until it is melted and caramelised. Pour the chilli mixture into the caramel, whisking continuously to prevent the sugar from hardening, then boil, stirring constantly, over medium heat until the sauce is syrupy. Refrigerate until ready to use (you can store the sauce in the fridge for up to 2 weeks).

Pour about 5cm oil into a wok and heat until it reaches 180°C, or a small piece of bread dropped in turns golden after a few seconds (or use a deep-fryer). Carefully lower the chicken wings into the hot oil and deep-fry, in batches, for 5 minutes until golden. Drain well then transfer to a bowl. Pour the caramel sauce over the chicken and toss to coat. Season with salt and sprinkle with sesame seeds.

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