Fried Chicken Wings with Fish Sauce. Fish sauce chicken wings are right up there with fried chicken wings and buffalo wings using an epic flavor agent for these yummy fish sauce chicken This recipe is lightly adapted from the fish sauce chicken wings served at Andy Ricker's Pok Pok restaurant in New York. In a bowl, whisk the fish sauce, sugar and crushed garlic. Add the wings and toss to coat.

I'm not sure if it was just because they were cheap, or if she merely enjoyed cooking. These sticky fish sauce chicken wings are delicious and can also be made with soy sauce instead of fish sauce. But the fish sauce makes it taste better! You can have Fried Chicken Wings with Fish Sauce using 2 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Fried Chicken Wings with Fish Sauce

Prepare 5 of chicken wings =600 gr.
It's of Garlic, fish sauce, ground black pepper, cooking oil.

What makes our fish sauce chicken wings so different is that they're really sticky, the type that leaves you licking your fingers and asking for extra. The wings are crispy, deeply flavorful, a tad salty but sweet at the same time, with the brilliant garlicky aroma and flavor from the deep-fried garlic. The only thing that I felt iffy about was the the fish sauce marinade, which is re-used as a glaze and tossed with the chicken wings before serving. I find that shallow frying wings creates more aggressive splattering than deep frying…so it's a price to pay for using less oil!

Fried Chicken Wings with Fish Sauce step by step

Wash chicken wings well, I usually some salt to gently rub on the skin and rinse them well under the tap to get rid of bad smell. Cut at elbow joints or into small pieces as desired..
Put chicken wings into a bowl, marinate with 1/3 teaspoon of seasoning powder, 1 teaspoon of sugar, 2 teaspoons of fish sauce. Squeeze liquid out of minced shallots and garlic into chicken wings, keep the residue. Mix well and set aside to marinate for about 15 minutes..
Peel 1 shallot and 2 cloves of garlic then mince or crush..
Take 10-12 cloves of garlic to crush then dice into small pieces, set aside..
Mix the sauce: I use 30°N fish sauce. 3 tablespoons of fish sauce=35 gr+2 teaspoons of sugar=25 gr+1/3 teaspoon of ground black pepper, stir until dissolved. (This is for children. For adults, we can add chili powder to make it more aromatic than using fresh chili).
Put the frying pan over the heat, add cooking oil, when the oil is hot, add chicken wings to fry, (oil is only about 1 cm deep and add from big to small chicken pieces), use medium heat, flip each chicken piece to make sure it is evenly golden-brown on both sides. Fry from 15-20 minutes and take out the pieces that are already golden-brown..
Drain off excess oil, use paper towels to clean the frying pan (use chopsticks to clamp the paper towels and rub the dark gold crust off the frying pan, remove all these crusts, no need to clean the oil).
If your fried chicken wings are not burnt, take back some drained oil into a small ladle and pour back into the frying pan, when the oil is hot, add minced garlic to fry until golden-brown and crispy, remove garlic from the pan..
Pour the residue of minced shallot and garlic into the frying pan and fry until fragrant, pour the bowl of mixed fish sauce into the pan, use the minimum heat, pour all the fried chicken wings into the pan and toss evenly in 3-4 minutes, add fried garlic and mix well, turn off the heat, remove pan from the heat..

In a dish just large enough to hold all the chicken wings in one layer, or. The chicken wings are marinated in fish sauce, lime juice, sugar and ground spices then tossed in starch before deep frying. When Vietnamese chicken wings found its way to the Western hemisphere, the frying part became optional. Grilling, broiling or cooking in the oven became the. Served with hot sauce and blue cheese dressing in the side.