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Fish Sauce Fried Chicken Wings is the chicken wing of your dreams! These stay incredibly crispy for hours after being fried. The wings are coated with golden garlic bits and a sticky sweet savory sauce that will rock every party!
When the Internet swarms you with images of people enjoying their Canh Ga Nuoc Mam (also lovingly known as Fish Sauce Chicken Wings), you know it’s time to bring some to your own table.
This is one of those dishes that fits perfectly with a Summer barbecue – searing meat on the grill, fresh salad to go, your family’s best fried rice and a plate of crispy fried chicken wings. The coating seals the juices in so perfectly that every bite is unbelievably succulent and full of classic Vietnamese flavors.
Fish sauce fried chicken wings is a favorite dish in Saigon and is loved by a lot of people and tourists around the world aside from Korean’s Honey garlic chicken wings and China’s Soy sauce chicken wings. Meanwhile, chicken wings fried in fish sauce in Vietnam is special for its sweet and salty taste of the sauce in one bite, combined with fried garlic makes mouth-watering sight.
- Prep time: 45 minutes.
- Servings: 4-5 people
- Amount of calories: 3442 kcal
Complete guide to cook Fish sauce fried chicken wings
|Photo: Hai Thuy Catering|
+ 650 – 700gr chicken wings.
+ 2 teaspoons of sugar.
+ 2 teaspoons of fish sauce.
+ 1 teaspoon of oyster sauce.
+ 1 teaspoon of chili sauce.
+ Chopped garlic, cooking oil, cornstarch or tempular flour. .
Step 1: Clean the chicken wings, soak them in warm water with salt, add some slices of ginger and crushed onions, leaving it in 10-15 minutes. Then, pat the chicken wings dry with paper towels. If the wings are big, cut them into small pieces, and if they are small, leave them whole.
Step 2: Marinate the chicken wings with 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of broth mix, 2 teaspoon of Korean chili powder, 1 teaspoon of chicken fat or lard, 1 teaspoon of cornstarch and ginger, crushed onions (remove ginger and onions while frying to avoid burns.) Wear mixing gloves and coat all sides with the seasonings. Marinate in 15-20 minutes.
Step 3: How to make the dipping sauce: Pouring 2 teaspoon of sugar, 2 teaspoons of fishing sauce, one spoon of oyster sauce, one teaspoon of chili sauce, one teaspoon of water into a large bowl, then mix them together.
+Frying the chicken wings: Fry 2 times using the medium heat for the wings to be fully cooked, and crispy.
+Fry first time: Pour the cooking oil into the frying pan, heating it up, then half fry the chicken wings. Scoop them out and let them cool down.
+ Fry the second time: Keep the pan hot, turn down the heat a little bit, then put the chicken wings into the pan and fry until they turn a delicious golden color. Then, scoop the wings out and place them on oil absorbent paper.
Step 4: Reheat the oil and stir fry the garlic and onion for about half a minute. Then, pour in the sauce and boil gently in a minute. Add the chicken wings to the sauce and toss to coat each piece well.
+ Put the chicken wings onto the plate and serve.
|Photo: Bui Thuy|
TIPS FOR THE BEST RESULTS
Double or triple fry the wings. To keep the batter crisp for longer, cook the wings until 80% golden and let it drip dry in a colander. Bring the heat up to fry again until completely golden. You can repeat this for a triple fry.
Coat the wings when they’re still hot. The sauce will seep into the coating much better with a warmer temperature.
Marinate the chicken for longer. Ideally overnight, but the longer you marinate, the better because then every drop of sauce and bit of seasoning penetrates deeper into the chicken.
What can I use if I don’t have corn starch?
There are many substitutes for corn starch, but the one that is often used for the most similar result is potato starch. If that’s not available then arrowroot flour, tapioca flour or rice flour will also work.
Just keep in mind that using the latter options might produce a slightly different batter, so experiment as you cook and adjust accordingly.
Can I make these in advance and freeze them?
Yes, you can! Canh Ga Chien Nuoc Mam needs to be given time to cool down and then just put them in a freeze-safe sealed bag or container. They will last for up to 4 months. To cook, simply refry and make the sauce to coat.
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