The Fish Sauce Chicken Wings EVERYONE Loves! 😍 (Cánh Gà Chiên Nước Mắm)

Fish Sauce Chicken Wings are wings of your dreams! They stay crispy for HOURS. Each one is coated with garlic bits that will rock every party!
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www.wokandkin.com/canh-ga-chi...
🧵 EQUIPMENT 🧵
• Mortar and pestle
• Zip lock bag
• Colander
• Sieve or dish lined with paper towels (for the excess oil)
🥣 INGREDIENTS 🥣
FOR THE MARINADE
• 1 kg / 2.2 lb chicken wings
• 2 tsp garlic powder
• 1/2 tbsp fish sauce
• 1 1/2 tsp pepper
• 1 tsp chicken bouillon powder
• 1/4 tsp salt (or to taste)
FOR THE SAUCE
• 10 cloves garlic (2 left whole, the rest finely chopped)
• 1 sprig spring onion (chopped)
• 4 chili (optional)
• 3 red shallot (finely chopped)
• 4 tbsp brown sugar
• 3 tbsp fish sauce
• 6 tbsp oil (2 tbsp for frying the chopped garlic, 4 for browning the red shallots)
• 3 tbsp lime juice
• 4 tbsp water
FOR THE BATTER
• 1/2 US cup corn starch (or more for a thicker batter)
• 1/2 tsp baking powder (add more if you're using additional corn starch)
• cooking oil (for frying)
👩‍🍳 INSTRUCTIONS 👨‍🍳
1. Marinate the chicken in the garlic powder, chicken bouillon powder, pepper, salt and fish sauce for 20 minutes minimum. Alternatively, make it ahead of time to marinate overnight.
2. Using a low heat, add the chopped garlic to 2 tbsp cooking oil and let it fry until golden. Tip: It may be tempting to turn the heat up for a quicker brown, but this could run the risk of burning the garlic. It's best to keep the temperature low and steady.
3. Use a zip lock bag to shake and coat the marinated wings in the starch mixture.
4. Pour the chicken into a colander to shake off any excess.
5. Add oil into a deep pan or wok and fry the wings on a medium heat for 5 minutes on each side or until lightly golden brown and cooked. Set aside to drip dry in a sieve over a bowl.
6. Bring the heat back up to high and fry the wings for a second time for 2 minutes or until they develop a deeper golden color. Transfer onto a sieve to drip dry or on a plate lined with paper towels.
7. Use a mortor and pestle to mash the garlic and chili, then set aside as you work on the sauce.
8. Pour 4 tbsp oil in a saucepan and brown the red shallots. Add in the sugar, fish sauce, garlic, chili and water to caramelize for 15 minutes or until it reaches a thick consistency, then stir the lime juice and spring onions in.
9. Mix the fried wings back into the sauce and toss until all are coated.
10. Stir in the fried chopped garlic until well combined.
11. Serve immediately as is!
🔎 FIND THE PART YOU NEED 🔍
0:00 - Intro
0:28 - Marinating the wings
0:48 - Preparing the aromatics
1:05 - Making the fried garlic
1:20 - Coating the wings
1:36 - Frying the chicken
1:59 - Making the sauce
2:35 - Mixing in the sauce
2:51 - Tips for the best results
3:13 - Let's enjoy the memories!
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The Wok & Kin family shares authentic home-cooked Chinese and Vietnamese recipes so you can reconnect with the dishes you grew up loving! Read more about our story here:
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🙏 SPECIAL THANKS 🙏
▸ Fish Sauce Chicken Wings (Cánh Gà Chiên Nước Mắm) recipe by Jeannette
▸ Produced and Edited by Jeannette Ta
▸ Epidemic Sound Track: www.epidemicsound.com/track/J...

[@WokandKin]

Thanks for watching! Get the full written recipe here: www.wokandkin.com/canh-ga-chien-nuoc-mam/
Support us on Patreon: patreon.com/user?u=87857451
What are your favorite ways to eat wings?

[@Annie1962]

wow this looks delicious. Thank you

[@WokandKin]

Thank you so much, Annie! We love our wings!