HOW TO MAKE VIETNAMESE FISH SAUCE CHICKEN WINGS | CÁNH GÀ CHIÊN NƯỚC MẮM
Vietnamese fish sauce chicken wings are commonly fried and then marinated in fish sauce. If I were to compare it to an American dish, I’d say it’s the combination of American BBQ and honey glazed chicken. The main player in this dish isn’t the chicken but actually is the fish sauce. Fish sauce is a common ingredient you’ll be able to find in most Asian kitchens. The brand I commonly use is Viet Huong Three Crabs. You will be able to spot 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 that 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.
- 1.4 kg (3 lbs) chicken wings
- 1/2 white onion, sliced
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 15 grams (1 tbsp) minced garlic
- 5 grams (1 tsp) minced red chili pepper
- 4 scallion (cut to 5 cm in length)
- 2/3 lime
- 1/2 package artificial sweetener
- 75 grams (5 tbsp) sugar
- 17 1/2 grams (1 1/6 tbsp) chicken seasoning
- 5 grams (1 tsp) garlic powder
- 7.5 grams (1.5 tsp) pepper
- 500 grams (2 cups) tapioca starch
- 10 ml (2 tsp) cooking wine
- 70 ml (5 tbsp) fish sauce
- 1 liter (4 cups) vegetable oil
- vinegar & salt (to wash the chicken)
- lettuce of choice (optional)
- tomato, sliced (optional)
- cucumber, sliced (optional)
PREPPING THE CHICKEN—
- Wash the chicken in vinegar and salt. Raise with water. Let dry.
- In a large bowl—add chicken, 15 grams chicken seasoning, garlic powder, 5 grams pepper, and artificial sweetener. Combine evenly. Cover with plastic wrap. Place the bowl in the refrigerator for at least 2 hours before cooking; overnight is recommended.
HOW TO MAKE THE SAUCE—
- In a bowl—combine sugar, fish sauce, garlic, red chili pepper, lime, 2.5 grams chicken seasoning, and 2.5 grams pepper. Stir evenly. Set aside.
HOW TO MAKE THE VEGETABLE MIX—
- 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. Afterward, drain any water/juice.
- In a large ziplock bag—add chicken and 250 grams tapioca starch. Close the bag, toss and mix until starch sticks evenly to chicken.
- Add 1 liter (4 cups) vegetable oil, or enough to cover the chicken, to a deep fryer pot. Set to 350°.
- Once the oil becomes hot, add chicken. Fry until golden.
- Repeat with the remaining half of the chicken. Add more tapioca starch if needed.
- Using vegetable oil from the 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.