Photograph of the finished Vietnamese fish sauce chicken wings

Vietnam · Cánh gà chiên nước mắm

Vietnamese fish sauce chicken wings

35 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken wings Chicken wings 1 kg
  • Photograph of Fish sauce Fish sauce 80 ml
  • Photograph of Sugar Sugar 60 g
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Chilli Chilli 2
  • Photograph of Oil Oil 160 ml
  • Photograph of Black pepper Black pepper 4 g
  • Photograph of Panko breadcrumbs Panko breadcrumbs 80 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Cut the chicken wings in half, season with salt and pepper for 15 minutes, then pat them dry.
  2. 2 Coat the chicken wings in breadcrumbs, then deep-fry over medium heat for 10 minutes until golden brown and crispy.
  3. 3 Sauté minced garlic until fragrant, then add fish sauce and sugar and simmer for 2 minutes until the sauce thickens slightly.
  4. 4 Add the chicken wings to the pan of sauce, stir quickly for 1 minute to coat evenly with the sauce.
  5. 5 Sprinkle with chopped chili and pepper, then serve hot.

With an appliance

  • Air fryer 36 min

    Replace step 2: evenly spray oil on the floured chicken wings, fry at 190 degrees for 18 minutes, flip at the 10th minute and spray more oil; step 4 still involves quickly tossing with fish sauce in the pan for 1 minute.

Start cooking