Marinate the chicken in the garlic powder, chicken bouillon powder, pepper, salt and fish sauce for 20 minutes minimum. Alternatively, make it ahead of time to marinate overnight.

Using a low heat, add the chopped garlic to 2 tbsp cooking oil and let it fry until golden.Tip: It may be tempting to turn the heat up for a quicker brown, but this could run the risk of burning the garlic. It's best to keep the temperature low and steady.

Use a zip lock bag to shake and coat the marinated wings in the starch mixture.

Pour the chicken into a colander to shake off any excess.

Add oil into a deep pan or wok and fry the wings on a medium heat for 5 minutes on each side or until lightly golden brown and cooked. Set aside to drip dry in a sieve over a bowl.

Bring the heat back up to high and fry the wings for a second time for 2 minutes or until they develop a deeper golden color. Transfer onto a sieve to drip dry or on a plate lined with paper towels.

Use a mortor and pestle to mash the garlic and chili, then set aside as you work on the sauce.

Pour 4 tbsp oil in a saucepan and brown the red shallots. Add in the sugar, fish sauce, garlic, chili and water to caramelize for 15 minutes or until it reaches a thick consistency, then stir the lime juice and spring onions in.

Mix the fried wings back into the sauce and toss until all are coated.

Stir in the fried chopped garlic until well combined.

Serve immediately as is!