f you’re looking for a tasty and flavorful twist on fried chicken wings, then Vietnamese fish sauce fried chicken is a must-try.
What is Vietnamese Fish Sauce Fried Chicken Wings
You most likely see Gà Chiên Nước Mắm on a Vietnamese restaurant menu. Gà Chiên Nước Mắm is a Vietnamese fried chicken wing with a delicate outer crust, tossed in a sweet and savory fish sauce glaze. But you don’t need to visit a Vietnamese restaurant to enjoy it. This delicious popular dish can be easily made at home.
Fish Sauce in Vietnamese Cuisine
For those who are absolutely terrified of the smell of death coming from a bottle of fish sauce, this is the perfect recipe to overcome that fear and get introduced to the unique and delicious flavor of this staple ingredient in Vietnamese cuisine.
In Vietnam, we use fish sauce in everything. While other Asian countries use soy sauce, Southeast Asian countries such as Vietnam and our neighbors like Thailand, Cambodia, and Laos use fish sauce. It’s considered the umami salt of the East.
Fish sauce provides a complex and savory umami flavor that enhances the taste of meats, soups, and vegetables. In this recipe, the fish sauce is combined with sugar, lime juice and diluted with water to create a well-balanced and flavorful marinade that perfectly complements the fried chicken wings.
How to Make Vietnamese Fish Sauce Fried Chicken Wings
First marinate the chicken with garlic powder, salt, ground black pepper, and chicken bouillon powder (the Vietnamese ultimate home-cooking tasty cheat). Lightly toss the marinated chicken wings in cornstarch then deep fry in oil for a thin but crispy crust.
For the fish sauce glaze, heat up fish sauce, sugar, lime, and a bit of water in a small skillet. Once the mixture comes to a boil, it’s ready. Toss the fried chicken in the fish sauce mixture and enjoy.
Vietnamese Fish Sauce Fried Chicken Wings (Cánh Gà Chiên Nước Mắm)
- Total Time: 1 hour 5 minutes
- Yield: 5 1x
Description
Crispy Fried chicken wing with a fine outer crust, tossed in a sweet fish sauce glaze. For those who are absolutely terrified of the smell of fish sauce, this is the perfect recipe to baby step your way into the magical world of Vietnamese and Southeast Asian cuisine.
Ingredients
Chicken Marinade
- 3 lbs chicken wings
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon chicken bouillon powder
- Vegetable oil for deep frying
- 1 cup corn starch
Fish Sauce Glaze
- 2 tablespoons fish sauce
- 4 tablespoons granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoons water
Instructions
- Prepare chicken: Marinate chicken with garlic powder, salt, ground black pepper, and chicken bouillon powder for at least 30 minutes. Coat marinated chicken wings with cornstarch. Tap off excess.
- Fry chicken: Heat vegetable oil in a large tall skillet to 350°F. If you don’t have a thermometer, drop a bit of cornstarch into the oil. If it starts to sizzle without burning quickly, oil is ready. Deep fry chicken wings in batches, about 8 minutes per batch or until golden brown. Transfer chicken to a wire rack to drain off excess oil.
- Make the glaze: In a small saucepan make the fish sauce glaze: heat fish sauce, sugar, lemon juice, and water until sugar is fully dissolved and the mixture comes to a small boil. Turn off the heat and allow the sauce to cool to slightly thicken. Toss chicken and sauce (a little at a time to your liking) in a large mixing bowl. Transfer chicken to a platter and serve immediately.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: side dish, appetizer
- Method: Stovetop
- Cuisine: asian, vietnamese
