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Winging It with Vietnamese Chicken Wings

1 week ago

Who knew fish sauce combined with sugar, lime, and garlic makes for an irresistible glaze for fried chicken? A street food favourite you can now make at home!

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Vietnamese Chicken Wings

Makes 5-6 servings

12 Chicken wings

½ cup Cornstarch

FISH SAUCE MARINADE

¼ cup Water

3 Tbsps Thai fish sauce (patis)

2 Tbsps Brown sugar

*Juice of 1 lime

2 pcs Cilantro roots

2 cloves Garlic, smashed

GARNISH

3 Tbsps Shallots, sliced thinly and fried until golden and crisp

2 sprigs Cilantro

*Pickled sliced carrots

  1. Place marinade ingredients in saucepan and bring to a simmer. Stir until sugar is dissolved. Let it cool.
  2. Allow chicken wings to marinate in the refrigerator for a minimum of two hours up to a maximum of twelve hours.
  3. When ready to fry, drain chicken but reserve the liquid. Pour excess marinade into a small pot and bring it to a simmer for ten minutes. Set aside.
  4. Leave chicken wings out to dry then dredge each piece in cornstarch.
  5. To fry, heat cooking oil to 350°F and fry the chicken for at least nine minutes each. Drain chicken on paper towels.
  6. Toss chicken in the fish sauce mixture. Transfer to a plate then garnish with fried shallots, cilantro leaves, and pickled carrots. Serve immediately.
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