Cánh Gà Chiên (Fish Sauce Chicken Wings)
Cánh Gà Chiên (Fish Sauce Chicken Wings)
Ingredients
For the Chicken Wings
- 1 kg chicken wings, drumettes and wingettes separated
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons cornstarch
- oil, for frying
For the Fish Sauce Glaze
- 2 garlic, cloves, minced
- 1 tablespoon water
- 2 tablespoons sugar
- 4 tablespoons fish sauce
- 1/2 tablespoon rice vinegar
- 1/2 tablespoon chili garlic sauce
Instructions
- 1
Place the chicken wings (drumettes and wingettes separated) into a large bowl. Add the salt, black pepper, garlic powder, and onion powder. Mix well to coat the chicken wings evenly with the seasonings.
⏱️ 5 min
- 2
Add the cornstarch to the seasoned chicken wings. Mix again until all the chicken wings are coated in the cornstarch.
⏱️ 2 min
- 3
Heat a pot or deep pan with enough oil for frying over medium-high heat. Fry the chicken wings in batches until they are golden brown and crispy, about 6-8 minutes per batch.
⏱️ 15 min
- 4
Remove the fried chicken wings from the oil and place them on a wire rack to drain excess oil.
⏱️ 3 min
- 5
In a separate bowl, combine the minced garlic, water, sugar, fish sauce, rice vinegar, and chili garlic sauce. Mix all the glaze ingredients together thoroughly until the sugar dissolves.
⏱️ 3 min
- 6
In a clean pan (or reuse a small amount of the frying oil in the same pan after cleaning), add a small amount of oil and heat over medium heat. Pour the prepared fish sauce glaze into the pan and bring it to a simmer.
⏱️ 2 min
- 7
Add the fried chicken wings to the pan with the simmering glaze. Toss the wings quickly to coat them evenly with the sauce. Continue to cook and toss for 1-2 minutes until the sauce thickens and coats the wings beautifully.
⏱️ 2 min
- 8
Serve immediately and enjoy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cánh Gà Chiên (Fish Sauce Chicken Wings)
For the Chicken Wings
- 1 kg chicken wings, drumettes and wingettes separated
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons cornstarch
- oil, for frying
For the Fish Sauce Glaze
- 2 garlic, cloves, minced
- 1 tablespoon water
- 2 tablespoons sugar
- 4 tablespoons fish sauce
- 1/2 tablespoon rice vinegar
- 1/2 tablespoon chili garlic sauce
Instructions
- 1
Place the chicken wings (drumettes and wingettes separated) into a large bowl. Add the salt, black pepper, garlic powder, and onion powder. Mix well to coat the chicken wings evenly with the seasonings.
⏱️ 5 min - 2
Add the cornstarch to the seasoned chicken wings. Mix again until all the chicken wings are coated in the cornstarch.
⏱️ 2 min - 3
Heat a pot or deep pan with enough oil for frying over medium-high heat. Fry the chicken wings in batches until they are golden brown and crispy, about 6-8 minutes per batch.
⏱️ 15 min - 4
Remove the fried chicken wings from the oil and place them on a wire rack to drain excess oil.
⏱️ 3 min - 5
In a separate bowl, combine the minced garlic, water, sugar, fish sauce, rice vinegar, and chili garlic sauce. Mix all the glaze ingredients together thoroughly until the sugar dissolves.
⏱️ 3 min - 6
In a clean pan (or reuse a small amount of the frying oil in the same pan after cleaning), add a small amount of oil and heat over medium heat. Pour the prepared fish sauce glaze into the pan and bring it to a simmer.
⏱️ 2 min - 7
Add the fried chicken wings to the pan with the simmering glaze. Toss the wings quickly to coat them evenly with the sauce. Continue to cook and toss for 1-2 minutes until the sauce thickens and coats the wings beautifully.
⏱️ 2 min - 8
Serve immediately and enjoy.
⏱️ 1 min