CÁNH GÀ CHIÊN NƯỚC MẮM / VIETNAMESE FISH SAUCE CHICKEN WINGS
Vietnamese fish sauce chicken wings are commonly fried and then marinated in fish sauce and are the equivalent and combination of American’s BBQ and honey glazed chicken. The main player in this dish isn’t the chicken but actually is the fish sauce. The brand I commonly use is Viet Huong Three Crabs. You will be able to find it at any Asian supermarket.
The chicken isn’t anything too special—I buy Costco Kirkland Signature uncooked chicken wings. The secret to making this dish is marinating the chicken the evening or day before and storing it overnight in the refrigerator. Often times, people who make this dish will prep or ‘marinate’ the chicken right before cooking it. While this won’t make any difference to your stomach, your taste buds will notice a difference. Marinating the chicken the evening or day before allows the spices time to absorb into the chicken, rather than just glazing the outside—hence the term, “marinating.”
When I’m frying anything, I use artificial sweeteners rather than real sugar. The reason is because artificial sweeteners don’t burn. The brand I use is Splenda—you can use any brand you prefer. If you don’t like to use artificial sweeteners, you can use real sugar instead.
Chicken wings marinated in fish sauce is a dish commonly served with white rice and side vegetables.
Vietnamese Fish Sauce Chicken WingsPrint Recipe
- 3 lb chicken wings
- 1/2 white onion, sliced
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1 tbsp minced garlic
- 1 tsp minced red chili pepper
- 4 scallion (cut to 2” in length)
- 2/3 lime
- 1/2 package artificial sweetener
- 5 tbsp sugar
- 1 1/6 tbsp chicken powder
- 1 tsp garlic powder
- 1 1/2 tsp pepper
- 1-2 cups Tapioca starch
- 2 tsp cooking wine
- 5 tbsp fish sauce
- 4 cup vegetable oil
- vinegar & salt (to wash the chicken)
- lettuce of choice (optional)
- tomato, sliced (optional)
- cucumber, sliced (optional)
- Wash the chicken in vinegar and salt. Raise with water. Drain dry.
- In a large bowl—add chicken, 1 tbsp chicken powder, garlic powder, 1 tsp pepper, and artificial sweetener. Combine evenly. Cover with plastic wrap. Place bowl in refrigerator for at least 2 hours before cooking; overnight is recommended.
- In a bowl—combine sugar, fish sauce, garlic, red chili pepper, lime, 1/2 tsp chicken powder, and 1/2 tsp pepper. Stir evenly. Set aside.
- In a bowl—combine white onion, red and green bell peppers. Stir evenly. Set aside.
- Spread half of the chicken on a microwavable plate. Cover with plastic wrap. Place in microwave for 7 minutes. Afterwards, drain any water/juice.
- In a large ziplock bag—add chicken and 1 cup Tapioca starch. Close the bag, toss and mix until starch sticks evenly to chicken.
- Add 4 cups vegetable oil, or enough to cover chicken, to a deep fryer pot. Set to 350°.
- Once the oil comes to a boil, add chicken. Fry until golden.
- Repeat with the remaining half of chicken. Add more Tapioca starch if needed.
- Using vegetable oil from deep fryer pot, add 1 tbsp to a deep fry pan. When oil becomes hot, add vegetable mix.
- Add chicken and chicken sauce. Stir evenly to combine everything.
- Add scallions. Give another quick stir and take pan the stove.
- Serve with white rice, and optional lettuce leaves, tomatoes, and cucumber slices.