Fish Sauce Wings / Cánh Gà Chiên Nước Mắm
In my heart of hearts, I truly believe I have the very best fish sauce wings on the internet. If there is one recipe that you have to try - it is this one!
- Prep time
- 2 hr
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs chicken wings
- 2 quart water
- 3 tbsp salt
- 2 tbsp minced garlic
- 3 tbsp cornstarch
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup rice flour/potato starch
- 2 tbsp cornstarch
- 1 tsp salt
- 1/2 cup club soda
- 2 tbsp oil
- 3 green onions
- 1 tbsp minced garlic
- 2 tbsp fish sauce
- 1/2 tbsp sugar
- 1/4 cup water
- 2 Thai chili
- 1 tsp lime juice
- Green onion
- Cilantro
Instructions
- 1
Brine:
- 2
Combine water, salt, and minced garlic. Add chicken wings, and let that brine for a minimum of two hours. Overnight is better
- 3
Then remove chicken wings from the brine and pat dry with a paper towel
- 4
Dry Batter:
- 5
In a mixing bowl, combine cornstarch, baking powder, and salt. Add dry wings and coat thoroughly. Place on a cooling rack in the fridge uncovered, to help pull out the remaining moisture from the chicken wing skin
- 6
Wet Batter:
- 7
In another mixing bowl, combine potato starch, cornstarch, salt, and cold club soda. Add wings to wet batter
- 8
Deep Fry:
- 9
Heat oil to 250 degrees in a pot and deep fry to cook through. Cook wings in batches to not overcrowd the pot
- 10
Increase oil temperature to 400 degrees and deep fry chicken wings a second time to achieve a crunchy texture
- 11
Fish Sauce Glaze
- 12
In a pan, add oil, stir fry green onions and minced garlic until fragrant. Add fish sauce, water, thai chili, and lime juice
- 13
Toss wings in sauce, and garnish with green onions and cilantro