Empty My Fridge
Vietnamese Fish Sauce Fried Chicken Wings (Gà Chiên Nước Mắm)
Ingredients
- Chicken wing3 lb
- Garlic powder1 tsp
- Salt1 tsp
- Black pepper · ground½ tsp
- Chicken stock · powder1 tsp
- Vegetable oil
- Cornstarch¾ cups
- Fish sauce2 tbsp
- Sugar3 tbsp
- Lemon2 tbsp
- Garlic2 tbsp
Instructions
- Scrub the wings with a little coarse salt to remove any poultry odour and loose feathers, then rinse and pat dry with paper towels.
- Marinate the wings with garlic powder, salt, black pepper and chicken bouillon powder for at least 30 minutes, longer if you can.
- Dust the marinated wings with cornstarch and shake off the excess.
- Heat oil in a large, tall skillet to 350°F (no thermometer: drop in a little cornstarch; if it sizzles without browning quickly, the oil is ready).
- Fry the wings in batches for about 8 minutes, or until golden brown.
- Drain the fried wings on a wire rack.
- Heat the fish sauce, sugar and lime or lemon juice on high until the sugar dissolves (about 30 seconds), in a small saucepan or microwave-safe bowl.
- Toss the wings with the sauce, a little at a time, to taste in a large bowl.
- Plate the wings, sprinkle with fried garlic and serve right away while crisp.
Summarized from Vicky Pham's video. Watch it for the details.
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