Gà chiên nước mắm

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.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 797
• Protein: 41 g
• Carbs: 24 g
• Fat: 61 g

Ingredients

• 800 g Chicken wing ( split at the joint )
• 50 g Corn starch ( for coating )
• 4 tbsp fish sauce
• 3 tbsp White sugar
• 4 piece Garlic ( minced )
• 1 piece Thai chili optional ( sliced )
• 1000 ml Peanut oil ( for frying )
• 1 pinch Black pepper ground

Instructions

1. Chicken preparation

   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. Frying

   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. Sauce base

   In a bowl, mix the fish sauce and white sugar until completely dissolved. Finely mince the garlic and Thai chili.

4. Sautéing aromatics

   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. Final glazing

   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.

Chef's tips

• 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.

Storage

Eat immediately to maintain crispness. Does not freeze well once glazed.