Tamarind & Honey Chicken Wings (Ga Rang Me Mat Ong)

Tamarind & Honey Fried Chicken (Gà Rang Me Mật Ong)

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)

Serves 4-6

Ingredients

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

Instructions

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

MORE YUMMY RELATED RECIPES

Hanoi Fried Fish with Turmeric and Dill (Chả Cá Lã Vọng)

A flavorful dish of fried fish with turmeric and dill, this dish is typically served with rice noodles, peanuts, plenty of fresh herbs and vegetables, and a pungent fermented shrimp dipping sauce. Named after the street in the Old Quarter of Hanoi where it originated, Chả Cá Lã Vọng has become a must-try dish for anyone visiting northern Vietnam.

Vietnamese Hollow Donut (Bánh Tiêu)

An airy and soft Vietnamese donut with a crispy sesame seed crust and a hollow interior. Enjoy as is or fill with sweet sticky rice for a tasty sweet treat. This recipe makes 5 medium-sized Bánh Tiêu and no yeast is required.

General Tso's Chicken Recipe

Looking for a popular Chinese-American take-out dish that you can quickly whip up at home instead? Well, here you go! This popular recipe features small chunks of tender, deep-fried chicken coated in a sweet and optional spicy sauce.

Vietnamese Savory Mini Pancakes (Banh Khot)

Banh Khot is very similar to Banh Xeo (Vietnamese sizzling crepes). Both are wrapped in leafy greens and dipped in a sweet chili sauce. However, Banh Khot is much smaller and thicker than Banh Xeo. If I have to choose between the two, it's Banh Khot. Who doesn't love food in bite-sized form? Plus, it's so much fun to say.

Easy Vietnamese Pan-Fried Spicy Lemongrass Chicken (Ga Chien Sa Ot)

If you are looking for an easy Vietnamese chicken recipe, then look no further. This spicy lemongrass chicken cooks up on the stovetop in under 15 minutes. Flavorful crispy lemongrass chicken that goes wonderfully with steamed rice.

Vietnamese Crispy Salt and Pepper Shrimp with Five Spice (Tôm Rang Muối)

A delicious fried seafood appetizer that's crispy, flavorful, and best of all, easy to make. This recipe is perfect for a party or holiday appetizer.

Chinese Takeout Recipe: Honey Walnut Shrimp (Tôm Chiên Giòn Mật Ong)

Honey Walnut Shrimp is a widely popular Chinese-American takeout dish. It's crunchy succulent shrimp dressed in a creamy honey-mayo sauce, topped with caramelized walnuts. It is a tasty appetizer or when eaten with steamed white rice, a filling entree that's loved by many.

Garlic Butter Shrimp (Tôm Xào Bơ Tỏi)

This simple garlic butter shrimp recipe or tôm xào bơ tỏi is whole shrimp pan-fried in melted butter, Bay Seasoning, Cajun Seasoning, Lemon Pepper seasoning, garlic and sugar. It’s simple, quick, and a definite crowd-pleaser. It’s the perfect dish to bring to a party.

Vietnamese Fish Sauce Fried Chicken Wings (Cánh Gà Chiên Nước Mắm)

Fried chicken wing with a fine outer crust, tossed in a sweet fish sauce glaze. For those who are absolutely terrified of the smell of death coming from a bottle of fish sauce, this is the perfect recipe to overcome the fear and baby step your way into the magical world of Vietnamese and Southeast Asian cuisine.

Vietnamese Sweet and Sour Pork Spare Ribs (Suon Xao Chua Ngot)

Sườn Xào Chua Ngọt is a Vietnamese sweet and sour pork ribs stir fry. Bite-sized pieces of pork spare ribs are pan-fried, then simmered until tender in a sweet, savory, and sour tomato-based sauce. It’s often stir-fried with vegetables such as bell peppers, mushrooms, and pineapples and eaten with steamed rice for a complete and well-balanced meal.

Vietnamese Salt & Pepper Fried Chicken (Ga Rang Muoi)

If you've ever been to a Vietnamese/Chinese restaurant, chances are you tried the salt and pepper chicken and fell in love with it. Who wouldn't? It's crunchy fried chicken coated in a seemingly boring yet flavorful salt and pepper mixture.

Vietnamese Shrimp & Pork Egg Rolls (Cha Gio Tom Thit)

The Holidays are around the corner and that means one thing. Gaining weight with lots of good food.

One of my favorite dishes to make during the Holidays is Vietnamese shrimp and pork egg rolls (Cha Gio Tom Thit). It’s a combination of traditional Vietnamese egg rolls (Cha Gio) and whole shrimp. Carry a basket of these bad boys to a dinner party and you’ll be the life of the party… or at least until the egg rolls runs out.

Vietnamese Fried Fish with Lemongrass (Ca Chien Xa)

Fried Fish with Lemongrass or Cá Chiên Sả is the simplest way to have fish in everyday Vietnamese home cooking. The marinade is a simple mixture of lemongrass, garlic, salt, pepper and a bit of ground turmeric for color. Red pepper flakes are added for a spicy version.

Vietnamese Fried Tofu & Pork in Tomato Sauce (Dau Hu Thit Sot Ca Chua)

Fried tofu in tomato sauce (Dau Hu Sot Ca Chua), is a very common Vietnamese side dish that goes great with steamed rice. Add ground pork and you have a hearty, delicious meal.

Vietnamese Fried Fish with Tomato Sauce (Ca Chien Sot Ca Chua)

Fried fish in fresh tomato sauce (Ca Chien Sot Ca Chua). The combination of crispy fish and sweet-yet-slightly-tart tomato sauce is simply divine and a taste of childhood.

Crispy Fried Butter Quail (Chim Cut Chien Bo)

Deep-fried quails are known in Vietnam as street food. Street vendors would pre-fry the quails and stack them on the small window of their push carts for display. The vendor would fry the quails again to order until golden brown and serve them with a side of pickled or fresh vegetables, and a peppery lemon dipping sauce. They are cheap, quick and delicious.

Hawaiian Fish Tacos

Hawaiian fish tacos are crispy fried fish wrapped inside a flour or corn tortilla. Instead of pico de galo or salsa, the ones I had was topped with fresh mangos and a creamy creme faiche sauce. Initially, I didn't think I would like the sweet mango on top of my fish tacos but the sweetness of the mangos paired perfectly with the tartness of the sauce, which paired perfectly with the fish.

Fried Banana Spring Roll with Coconut Caramel Sauce (Chuoi Chien)

Fried bananas, or Chuoi Chien, is a popular street food in Vietnam. Here I did a take on this traditional Vietnamese snack.The bananas were crispy on the outside, and warm and sweet on the inside. The caramel sauce and toasted shredded coconut transformed this traditional Vietnamese snack food into a beautiful and decadent dessert.

Vietnamese Crispy Salt & Pepper Prawns (Tom Rang Muoi)

Bite-sized bursts of savory, salty, and spicy (optional) flavors, these crispy fried shrimp are the perfect easy-to-make appetizer for any occasion.

Vietnamese Shrimp Egg Roll Appetizer (Cha Gio Cuon Tom)

Shrimp Egg Roll, Cha Gio Cuon Tom, is a super simple Vietnamese appetizer. It is whole shrimp, marinated in a quick sauce, rolled in egg wrappers and deep fried. It comes with a side of a sweet chili dipping sauce. It's fancy. It's delicious. Best of all, it's super simple to make that is guaranteed to impress a crowd.

Savory Cupcake Recipe: Fried Chicken, Cornbread and Mashed Potato & Gravy Cupcakes

This post requires little introduction. Fried chicken in cupcake form. For the love of everything holy why I would create such a monstrosity? Simple. Because I can. Mwahahaha!

deep fried, chickenVicky PhamFebruary 3, 2017Gà Rang Me, Cánh gà rang me, ga rang me, canh ga rang me, ga sot mat ong, gà sốt mật ong, poultry, super bowl sunday food1 Comment