Fish sauce and garlic fried chicken wings (Pik kai thot nam pla)

1. Cut the chicken wings at the joints (discard the tips) and pat dry with kitchen paper.

2. Grate 3 garlic cloves, mix with the fish sauce, sugar and white pepper, turn the wings in it and marinate for at least 30 minutes.

3. Finely chop the remaining garlic and fry in some of the oil until golden; drain in a sieve – this will be the crispy topping.

4. Mix the cornflour and rice flour and coat the wings thinly in it.

5. Heat the oil to 170 °C and fry the wings in batches for 8-10 minutes until golden, crisp and cooked through; drain on kitchen paper.

6. Pile onto a platter, sprinkle with the fried garlic and serve with sticky rice and sweet chilli sauce.

Tip: One of Bangkok's favourite night-market bites – fish sauce gives the meat a salty, umami crust. Double-frying makes them even crisper: fry for 6 minutes, rest for 5, then fry again at 190 °C for 2 minutes.