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Vietnamese cuisine is full of tasty dishes, and today I propose these Vietnamese Chicken Wings. They are truly delicious, finger-licking fried chicken wings! Crispy, glazed and salted just right. Their special flavour comes from the fish sauce, a staple ingredient in South East Asian cuisines. A sauce made from fish that has been fermented for a long time. Usually made from sardines or squid.
The Secret Ingredient of Vietnamese Fried Chicken Wings
Fish sauce, is a special ingredient, as mentioned above, is made by fermenting fish or squid. It has a pungent, sour and salty taste. I guess when said like that, it may sound something uninviting, but it is one of the tastiest and most amazing ingredients I have tried.
In South East Asian cuisines, it’s an essential ingredient, like soy sauce in Eastern cuisines. It’s usually added last in recipes because it’s better not to cook it for long, so as not to lose its flavour. Fish sauce is one of the ingredients in some of the most delicious dishes in Vietnamese cuisine such as Bamboo Shoot Soup, Beef Pho (Phở bò), gravies to season other dishes or to dip rolls.
Fish Sauce Vietnamese Chicken Wings
Vietnamese chicken wings (Cánh Gà Chiên Nước Mắm), are one of those dishes that once you taste them, you can’t do without them. This Vietnamese crispy chicken are glazed with that unique sweet and sour flavour, they really make your mouth water, and once you’ve finished them, you’ll want more!
Vietnamese chicken wings (Cánh Gà Chiên Nước Mắm), are one of those dishes that once you taste them, you can’t do without them. This Vietnamese crispy chicken are glazed with that unique sweet and sour flavour, they really make your mouth water, and once you’ve finished them, you’ll want more!
In a bowl, put the starch, salt and pepper, mix well and put the wings in. Alternatively, you can do the same operation using a food bag by letting some air into it or in a container with a lid. That way you can cover them easily and without getting too dirty.
Heat the seed oil in a frying pan. Once hot, not boiling, cook 6 wings at a time (also depending on the size of the pan) cook them 5 1/2 to 7 minutes per side, depending on size.
Put the sugar, lemon juice and chilli pepper in a bowl. Stir well until the sugar is completely dissolved. Now place it in a saucepan over medium low heat so that the sauce caramelises. Once ready, add the fish sauce, remove it immediately from the heat and keep it aside. In the same pan put the seed oil and once hot, add the garlic and fry it over medium low heat, so it doesn’t burn. Once it is golden brown, drain it, but don’t throw away the oil, you can use it to season something else.
Time to season the Vietnamese Chicken Wings. Put the wings in a bowl, pour the sauce over them and start stirring so that they are completely coated. Lastly put in the fried garlic give it one last stir and serve, without leaving any of the fried garlic left in the bowl!
If you liked this Vietnamese Chicken Wings, try also Fried Garlic and Parmesan Wings or
Vietnamese Chicken Wings Fried and Crispy
Ingredienti
- 6 Chicken Wings whole
- 70 g Potato Starch
- to taste Black Pepper
- to taste Salt
Sauce
- 15 ml Lemon Juice
- 45 g Caster Sugar
- 15 ml Fish Sauce
- 15 ml Fish Sauce
- 5 g Dry Chili Peppers
- 45 ml Corn Oil or other vegetable (no olive oil)
- 30 g Garlic
For frying
- Sunflower Oil
Preparazione
- Wash the 6 Chicken Wings, drain and dry them completely. Cut the wings in half to halves to obtain 12 pieces.
- In a bowl, put 70 g Potato Starch, season with to taste Salt and to taste Black Pepper, mix well and put the wings in. Alternatively, you can do the same operation using a food bag by letting some air in, or use a container with a lid, so you can cover them easily and without making them too dirty.
- Heat the Sunflower Oil in a frying pan. Once hot, not boiling, cook the wings a little at a time (depending on the size of the pan) for 5½ to 7 minutes per side, depending on size.
- In a small saucepan, put 45 g Caster Sugar, 15 ml Fish Sauce, 15 ml Lemon Juice and the 5 g Dry Chili Peppers. Stir well until the sugar is completely dissolved.
- I cook the sauce over medium low heat so that it caramelises. Once ready, remove it from the pan, add 115 ml Fish Sauce and keep it aside.
- In the same pan, put 45 ml Corn Oil i and once hot, put in 30 g Garlic and fry it. Once golden brown, drain it, but don't throw away the oil that you can use to season something else, just put the garlic to drain on kitchen paper.
- Put the wings in a bowl, pour the sauce over them and start stirring so that they are completely covered with sauce. Finally, put in the fried garlic, give it a final stir and serve, without leaving out the remaining fried garlic in the bowl.
Nutrienti
Le informazioni nutrizionali sono una stima fornita da un calcolatore nutrizionale online. Non devono essere considerate un sostituto del consiglio di un nutrizionista professionista.