If you’re looking for a delicious Southeast Asian twist on fried chicken wings, Vietnamese Fish Sauce Fried Chicken is a must-try.
What is Nga Cheng Nuoc Nam?
You’ve probably seen Gà Chiên Nước Mắm on the menu of Vietnamese restaurants.
Gà Chiên Nước Mắm is a Vietnamese dish of delicately fried chicken wings tossed in a sweet and savory fish sauce sauce.
But you don’t have to go to a Vietnamese restaurant to enjoy it. You can easily make delicious and popular menu items at home.
vietnamese fish sauce
If you’re really scared of the smell of death coming from a bottle of fish sauce, this is the perfect recipe to overcome that fear and introduce you to the unique and delicious flavor of one of the staple ingredients of Vietnamese cuisine.
In Vietnam, we use fish sauce for everything. Other Asian countries use soy sauce, while Southeast Asian countries such as Vietnam and neighboring countries such as Thailand, Cambodia, and Laos use fish sauce.
Considered the salt of the East, it adds a complex salty and umami flavor.
This recipe combines fish sauce with sugar and lime juice to create a flavorful glaze that lightly coats the fried chicken wings for the perfect balance.
How to make gachen nuoc mam
Step 1: Wash and marinate the chicken
I like to rub the chicken with a little coarse salt to remove any strong chicken odor, pull out any remaining feathers and wash them thoroughly, then rinse and pat dry with paper towels.
Of course, you should also clean the sink afterwards. If you don’t believe in washing chicken, skip this step (well, Western culture).
Marinate the chicken with garlic powder, salt, cracked black pepper, and chicken bouillon powder (the ultimate Vietnamese home cooking). Doesn’t it contain chicken bouillon powder? no problem. Substitute a little more salt.
Step 2: Mix the cornstarch
Toss the marinated chicken wings lightly with cornstarch, then fry at 350°F for about 8 minutes.
Step 3: Make the fish sauce glaze
Combine fish sauce, sugar, and lime juice. Heat the mixture on the stove or in the microwave until the sugar dissolves.
Step 4: Throw it together
Add fried chicken to fish sauce glaze until evenly coated. Serve topped with fried garlic.
Storage and reheating
Leftover chicken can be stored in an airtight container in the refrigerator for 3 to 4 days. To reheat, space the pieces apart and air fry at 350°F for 5 minutes until warmed through and crispy.
You can reheat it in a 375°F oven for about 10 minutes, or you can use the microwave if you don’t mind a crispy crust.
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explanation
Chicken wings with a fine texture on the outside are crispy fried and tossed with sweetfish fish sauce sauce. For those who just can’t stand the smell of fish sauce, this is the perfect recipe to step into the magical world of Vietnamese and Southeast Asian cuisine.
chicken marinade
fish sauce glaze
Clean the chicken (optional): I rub the chicken with a little coarse salt to remove any strong chicken odors, pull out any remaining feathers and wash thoroughly, rinse and pat dry with paper towels. Marinate the chicken: Marinate the chicken with garlic powder, salt, ground black pepper, and chicken bouillon powder for at least 30 minutes, but the longer the better. Sprinkle the marinated wings with cornstarch. Tap off the excess. Stir-fry the chicken: Heat vegetable oil to 350°F in a large, tall skillet. If you don’t have a thermometer, add a little cornstarch to the oil. The oil is ready when it starts to sizzle without burning right away. Fry the wings in batches, about 8 minutes each, or until golden brown. Transfer chicken to a wire rack to drain excess oil. Make the glaze: Add the fish sauce, sugar, and lime/lemon juice to a small saucepan or microwave-safe bowl and heat over high heat until the sugar is completely dissolved (about 30 seconds). Mix together: Combine chicken and sauce (a little at a time, if desired) in a large mixing bowl. Transfer the chicken to a plate, top with fried garlic, and serve immediately for the best crunch.
Preparation time: half an hourCooking time: 16 minutescategory: Appetizers/side dishesmethod: fried food, stovecooking: asian, vietnamese
(Translate tag) Chicken wings
