Vietnamese Fish Sauce Chicken Wings (Ga Chien Nuoc Mam)

Vietnamese Fish Sauce Chicken Wings (Ga Chien Nuoc Mam)

Vietnamese Fish Sauce Chicken Wings (Ga Chien Nuoc Mam)

Fish Sauce Chicken Wings. You see this on every Vietnamese restaurant menu. It’s 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 that fear and baby step your way into the magical world of Vietnamese and Southeast Asian cuisine.

Vietnamese Fish Sauce Chicken Wings (Ga Chien Nuoc Mam)

Vietnamese Fish Sauce Chicken Wings (Ga Chien Nuoc Mam)

Vietnamese Must-Have Pantry Items (Condiment Box)
sale
Quick View
Vietnamese Must-Have Pantry Items (Condiment Box)
64.00 79.99
Quantity:
Add To Cart

Vietnamese Fish Sauce Chicken Wings (Ga Chien Nuoc Mam)

Serves 4-6

Ingredients

    Chicken Marinade

  • 5 lbs chicken wings
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon chicken or mushroom stock powder
  • Deep-Frying

  • 6 cups vegetable oil
  • 1 cup cornstarch
  • Fish Sauce Glaze

  • 2 tablespoons fish sauce
  • 4 tablespoons granulated white sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons water

Instructions

  1. Marinate chicken with garlic powder, salt, ground black pepper and chicken/mushroom stock powder for at least 30 minutes.
  2. Coat marinated chicken wings with cornstarch. Tap off excess cornstarch.
  3. Heat vegetable oil in a large skillet to 350°F. If you don't have a thermometer, drop a bit of corn starch into the oil. If it starts to sizzle without burning quickly, oil is ready. Deep fry chicken wings in batches, about 6-8 minutes per batch or until golden brown. Transfer chicken to a wire rack to drain off excess oil.
  4. In a small saucepan make the fish sauce glaze: heat fish, sugar, lemon juice and water for 2-3 minutes and turn off heat. Allow the sauce to cool to slightly thicken. Once the sauce is slightly thickened, toss chicken and sauce (a little at a time to your liking) in a large mixing bowl. Transfer chicken to a platter and serve immediately.
Vietnamese Fish Sauce Chicken Wings (Ga Chien Nuoc Mam)

Vietnamese Fish Sauce Chicken Wings (Ga Chien Nuoc Mam)