3 pounds chicken wings
3 tablespoons oyster sauce
3 tablespoons fish sauce
1 teaspoon granulated sugar
2 tablespoons minced garlic
2 tablespoons cilantro stems
1/4 cup tapioca flour
1/ 2 cup all purpose flour
1 cup Canola oil
2 quarts Canola oil for deep frying

Marinate the chicken in all the above ingredients (except the 2 quarts of oil) for at least one hour (but no more than 6 hours). Then, in a 4-quart cast Iron Dutch oven, preheat the oil to 300 degrees. Then when you're ready to fry, gently drop the chicken into the oil one piece at a time. But do not overcrowd the pan. I recommend you cook all the wings in two batches, three if necessary.

Two notes of caution here: (1) Make sure all the chicken pieces are separated and not stuck together while they fry. And (2) Between batches, allow the temperature of the oil to come back to 300 degrees -- maintain that temperature throughout the frying process. Cook until the chicken pieces float to the top or until they turn a light, toasty brown -- which should take about 6-8 minutes. Serve them piping hot right out the Dutch oven. Once again, plum sauce and hot mustard sauce can be used as condiments.