Super Bowl Sunday is around the corner, and I can't think of anything better to serve than Vietnamese-style chicken wings. Chicken is such a versatile protein. It's used in all styles of cooking. It cooks easily and takes on flavors nicely. Plus, they are inexpensive! So when there's a crowd to please and you're on budget, look no further than fried chicken. Infuse it with some exotic flavor such as tamarind, and you'll have a hot appetizer that will disappear quickly off the plate.
One popular Vietnamese fried chicken recipes is Gà Rang Me Mật Ong. It is crispy fried chicken wings coated in a sweet honey and tangy tamarind sauce. You can also add a spicy kick with Sriracha or sate chili oil. Preparations are simple. Season the wings with salt and pepper. Coat them in corn starch then pan-fry until golden brown. Toss crispy fried chicken in a simple sauce of fish sauce, honey and tamarind. That's it! Crunchy, savory, sour and sweet, it's an appetizer to tantalize all taste buds.
Tamarind & Honey Chicken Wings (Ga Rang Me Mat Ong)
- 3 lbs chicken wings
- 1-1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2/3 cup corn starch
- Vegetable oil for frying
Tamarind & Honey Sauce
- 1/2 teaspoon corn starch dissolved in 4 tablespoons water (corn starch slurry)
- 2 teaspoons fish sauce
- 1/2 cup honey
- 1 tablespoon tamarind powder or 50 grams tamarind pulp
- Marinate chicken with salt and pepper for at least 30 minutes. Overnight for best results.
- Place chicken in a large bag with corn starch. Shake until all wings are evenly coated. Remove chicken from bag and dust off excess.
- Fill large pan with half inch of oil and heat on medium high.
- Pan-fry chicken evenly on all sides until golden brown. Remove from oil and transfer to a plate lined with paper towels to absorb excess oil.
- In a small sauce pan, add corn starch slurry, fish sauce, honey and tamarind powder. Mix well. Heat on medium high then immediately turn off heat once sauce slightly thickens (about 8-10 minutes). Sauce will thicken more once cooled. If using tamarind pulp in place of tamarind powder, make sure to smash pulp with a spoon to separate it from the seeds and fibers while sauce is boiling. Once sauce thickens, use a small strainer or spoon to remove seeds/fibers from the sauce then discard.
- Transfer chicken to a large bowl. Add sauce to the chicken and gently toss for an even coating. Wings are best when served immediately