Vietnamese Five-Spice Fried Chicken Wings (Cánh Gà Chiên Ngũ Vị Hương)
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Vietnamese Five Spice Fried Chicken Wings (Cánh Gà Chiên Ngũ Vị Hương)
When my son asked if I can bring a dish to his school’s potluck to highlight cultural diversity, I snapped into my power pose.
My head held high and hands on my hips, it was my time to shine.
Vietnamese Five Spice Fried Chicken Wings (Cánh Gà Chiên Ngũ Vị Hương)
Want a dish that will satisfy just about everyone? Fried chicken. And nothing is juicier and tastier than fried party wings, Asian style.
You too can try this amazingly tasty five-spice fried chicken recipe. Simple preparations. Quick cooking and awesome tasting.
Make this and you too can be adored by a bunch 11-year-olds.
Vietnamese Five Spice Fried Chicken Wings (Cánh Gà Chiên Ngũ Vị Hương)
In this recipe, we simply marinate chicken wings for at least 30 minutes or overnight in fridge for more flavorful results.
When ready to fry, cover in a light batter of an egg and cornstarch then deep fry for 10 minutes at 375°F until crispy.
That’s it.
Vietnamese Five Spice Fried Chicken Wings (Cánh Gà Chiên Ngũ Vị Hương)
What is Five Spice Powder?
The main seasoning ingredient for this fried chicken recipe is Chinese five-spice powder. It is an Asian seasoning blend commonly used in Chinese, Taiwanese and Vietnamese cuisine.
A five-spice blend varies by brands but with the most common spices being ground star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds.
Vietnamese Five-Spice Fried Chicken Wing
Ingredients
Instructions
- In a large bowl, marinate chicken wings with salt, sugar, chicken bouillon powder, ground black pepper, and five-spice powder for at least 30 minutes. For better results, marinate overnight in the fridge.
- In a large skillet, pour vegetable oil until it's 1 inch high and heat it to 375°F or until a drop of corn starch starts to sizzle in the oil.
- Add beaten egg to the chicken mixture and toss until evenly coated. Then add corn starch and toss until the chicken is lightly battered.
- Deep fry the chicken wings in batches to prevent overcrowding, about 10 minutes per batch. Transfer to a paper towel-lined plate or wire rack to drain off excess oil and serve.
