Fried Chicken Wings in Fish Sauce – Cánh Gà Chiên Mắm
Fried Chicken Wings in Fish Sauce – Cánh Gà Chiên Mắm
  • Difficulty Level Easy
  • Technique Frying
  • Preparation Time 25 minutes
  • Cooking Time 35 minutes
  • Yield 10 servings
  • 10 Chicken Wings
  • 2 tablespoons Tapioca/Corn starch
  • 3 hot Chilli peppers
  • 1 large clove Garlic
  • 3 tablespoons Sugar
  • 3 tablespoons Fish sauce
  • 3 tablespoons Water
  • 1 tablespoon fresh Lime/Lemon juice
  • Vegetable oil to deep fry
  • Salt and Pepper
  • Tomatoes and Cilantro (Garnish)

1. Cut the chicken wings at elbow joint, break at the knuckle and cut through the cartilage. Pat dry with kitchen towel. Season lightly both sides with salt and pepper. Set aside for 15 minutes

2. Pound garlic, chilli and sugar in a mortar and pestle finely. Add fish sauce, water, and lime juice. Stir well to dissolve

3. In a ziplock bag, add 2 tablespoons tapioca/corn starch and the wings. Shake well to coat. Remove the chicken wings and shake off the excess starch

4. In a large pan, add cooking oil just enough to over the base of the pan. Place the wings into the oil when it is still cold. Turn on the heat to medium high. Increasing temperature of the oil will cook the wings inside out, making it crispy on the outside and juicy on the inside. Fry for about 10 minutes or until the edges turn golden, then turn them over and fry for another 8-10 minutes until golden brown

5. You now have 2 options: Option 1: Remove each wing and dip into the sauce while it is still hot. Option 2: Drain the oil, put the chicken wings back to the pan, pour the sauce over and simmer on low heat for 3-5 minutes until the sauce thickens (Option 2 may make your house stink of fish sauce!)

6. Transfer to a plate. Garnish with tomato slices and cilantro. Serve with rice or as finger food

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