Vietnamese Fish Sauce Chicken
Ingredients
- 800 gChicken wing (split at the joint)
- 50 gCorn starch (for coating)
- 4 tbspfish sauce
- 3 tbspWhite sugar
- 4 pcGarlic (minced)
- 1 pcThai chili (sliced)
- 1,000 mlPeanut oil (for frying)
- 1 pinchBlack pepper ground
Method
Crispy glazed chicken wings coated in a fish sauce caramel. Fried garlic adds texture to the sauce, which must be reduced until syrupy and sticky.
- 1
Thoroughly pat the chicken wings dry with paper towels. The skin must be perfectly dry to achieve crispiness. Coat them in cornstarch and shake off the excess.
- 2
Heat peanut oil to 180°C. Submerge the wings in small batches. Fry until the crust is rigid and golden brown. Drain on a wire rack.
- 3
In a bowl, mix the fish sauce and white sugar until completely dissolved. Finely mince the garlic and Thai chili.
- 4
In a wok with a drizzle of oil, sauté the garlic and chili. The garlic should lightly color and release its aroma without burning.
- 5
Pour the fish sauce-sugar mixture into the wok. Bring to a boil. When the sauce starts to bubble and thicken, toss in the fried chicken. Sauté vigorously so the sauce coats every piece.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the fryer, or the oil temperature will drop and the chicken will be greasy.
- Glazing must be done very quickly over high heat to preserve the skin's crispiness.
How long does this dish keep?
Eat immediately to maintain crispness. Does not freeze well once glazed.
