Vietnamese Fish Sauce Fried Chicken Wings
Ingredients
Main Ingredients
chicken wings (fresh)
4 piece
fish sauce
2 tablespoon
garlic (minced)
3 clove
sugar
2 tablespoon
vegetable oil
500 milliliter
black pepper
0.5 teaspoon
monosodium glutamate
0.5 teaspoon
ginger (julienned)
10 gram
onion (sliced)
1 piece
chili pepper (sliced)
2 piece
ketchup
1 tablespoon
cornstarch
3 tablespoon
Instructions
Marinate the chicken wings
Marinate chicken wings with fish sauce, black pepper, monosodium glutamate, oil and ginger for 15-20 minutes.
Fry the chicken wings
Heat vegetable oil in a pan until hot, then add marinated chicken wings. Fry until the skin is golden and crispy. Remove and drain on paper towels.
Prepare the fish sauce glaze
Remove excess oil from the pan, leaving a small amount. Add minced garlic and sauté until fragrant. Mix fish sauce and sugar in 1:1 ratio, stir well and pour into the pan. Stir until the sauce thickens without burning the sugar.
Coat chicken wings with glaze
Add the fried chicken wings back to the pan. Toss and stir until the fish sauce glaze evenly coats the chicken. When the sauce thickens and sticks to the wings, turn off the heat.
Optional spicy onion variation
For the spicy version, slice onion and chili. After frying chicken wings, coat with cornstarch. In a separate pan, sauté garlic, then add fish sauce, sugar (1:2 ratio), ketchup and sliced chili. Add fried chicken wings, toss on high heat. Add sliced onion last and cook until sauce thickens.
Storage
Best enjoyed fresh. Reheating may reduce crispiness of skin.
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