Combine sauce ingredients in medium saucepan over medium heat. Simmer for 20 minutes or until slightly thickened. Remove lemongrass and ginger; discard. Cover and keep warm.
Deep-fry chicken at 350°F for 5 to 6 minutes or until chicken reaches an internal temperature of 140°F for 15 seconds. Keep warm above 140°F
For one serving: toss 8 wings with ¼ cup curry sauce.
Serve over cellophane noodles and garnish with sprig of Thai basil, if desired.
