If you’re looking for a tasty Southeast Asian twist on fried chicken wings, then Vietnamese fish sauce fried chicken is a must-try.
What is Ga Chien Nuoc Nam?
You most likely see Gà Chiên Nước Mắm on a Vietnamese restaurant menu.
Gà Chiên Nước Mắm is Vietnamese fried chicken wings with a delicate outer crust, tossed in a sweet and savory fish sauce glaze.
But you don’t need to visit a Vietnamese restaurant to enjoy it. This delicious popular dish can be easily made at home.
Fish Sauce in Vietnamese Cuisine
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 get introduced to the unique and delicious flavor of one of the staple ingredients in Vietnamese cuisine.
In Vietnam, we use fish sauce in everything. Other Asian countries use soy sauce, Southeast Asian countries such as Vietnam and our neighbors like Thailand, Cambodia, and Laos use fish sauce.
It is often considered the salt of the East, adding a complex salty and umami flavor.
In this recipe, the fish sauce is combined with sugar and lime juice to create a flavorful glaze that lightly coats the fried chicken wings for the perfect balance.
How to Make Ga Chien Nuoc Mam
Step 1: Clean and marinate chicken
I like to thoroughly clean the chicken by rubbing it with a bit of coarse salt to remove any strong poultry smell and pull out any lingering feathers, then rinse and pat dry with paper towels.
Clean your sink afterward, of course. Skip this step if you don’t believe in washing chicken (ahem, Western culture).
Marinate the chicken with garlic powder, salt, ground black pepper, and chicken bouillon powder (the ultimate Vietnamese home-cooking cheat). No chicken bouillon powder? No problem. Just replace it with a bit more salt.
Step 2: Toss in corn starch
Lightly toss the marinated chicken wings in cornstarch, then deep fry in batches at 350°F for about 8 minutes.
Step 3: Make fish sauce glaze
Mix together the fish sauce, sugar, and lime juice. Heat the mixture on the stovetop or in the microwave just until the sugar dissolves.
Step 4: Toss together
Toss the fried chicken in the fish sauce glaze until evenly coated. Top with fried garlic, then enjoy.
Storage & Reheating
Store any leftover chicken in an airtight container and refrigerate for up to 3 to 4 days. To reheat, make sure the pieces are spaced out, then air fry at 350°F for 5 minutes until warmed through and crispy.
You can also reheat in the oven at 375°F for about 10 minutes or use the microwave if you don’t care for crispy skin.
Print
Vietnamese Fish Sauce Fried Chicken Wings (Gà Chiên Nước Mắm)
- Total Time: 46 minutes
- Yield: 5 servings 1x
Description
Crispy 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 fish sauce, this is the perfect recipe to baby step your way into the magical world of Vietnamese and Southeast Asian cuisine.
Ingredients
Chicken Marinade
- 3 lbs chicken wings
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon chicken bouillon powder (or replace with additional 1/2 teaspoon salt)
- Vegetable or neutral oil for deep frying
- 3/4 cup corn starch
Fish Sauce Glaze
- 2 tablespoons fish sauce
- 3 tablespoons granulated sugar
- 2 tablespoons lime or lemon juice
- 2 tablespoons fried garlic
Instructions
- Clean chicken (optional): I like to thoroughly clean the chicken by rubbing it with a bit of coarse salt to remove any strong poultry smell and pull out any lingering feathers, then rinse and pat dry with paper towels.
- Marinate chicken: Marinate chicken with garlic powder, salt, ground black pepper, and chicken bouillon powder for at least 30 minutes but the longer, the better. Coat marinated chicken wings with corn starch. Tap off excess.
- Fry chicken: Heat vegetable oil in a large tall skillet to 350°F. If you don’t have a thermometer, drop a bit of cornstarch into the oil. If it starts to sizzle without burning quickly, oil is ready. Deep fry chicken wings in batches, about 8 minutes per batch or until golden brown. Transfer chicken to a wire rack to drain off excess oil.
- Make glaze: In a small saucepan or microwave-safe bowl, add fish sauce, sugar and lime/lemon juice and heat on high until sugar is fully dissolved (about 30 seconds).
- Toss together: Toss chicken and sauce (a little at a time to your liking) in a large mixing bowl. Transfer chicken to a serving platter, top with fried garlic and serve immediately for the best crunchy results.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Appetizer, Side Dish
- Method: Deep Fry, Stovetop
- Cuisine: Asian, Vietnamese
