Cách Làm Cánh Gà Giòn Ngon
Cách Làm Cánh Gà Giòn Ngon is a easy Vietnamese recipe that serves 4. 350 calories per serving. Recipe by monngontrunghoa888 on YouTube.
Prep: 18 min | Cook: 12 min | Total: 45 min
Cost: $14.27 total, $3.57 per serving
Ingredients
- 1 kg Chicken Wings (cut into individual pieces, slashed lightly on each side)
- 2 stalks Scallions (white and green parts sliced)
- 2 cm Fresh Ginger (peeled and thinly sliced)
- 1 tablespoon Cooking Wine (Chinese rice wine or dry sherry)
- 0.5 tablespoon Soy Sauce (light soy sauce)
- 1 teaspoon Oyster Sauce (adds umami depth)
- 2 large Eggs (one for coating, one for final dip)
- 1 tablespoon Cornstarch (tapioca starch works as well)
- 500 ml Vegetable Oil (for deep frying, neutral oil such as canola or sunflower)
- 0.5 teaspoon Garlic and Parsley Salt (pre‑mixed seasoning; can substitute with garlic powder + dried parsley + salt)
Instructions
Score the Wings
Place the chicken wings on a cutting board and make 2‑3 shallow diagonal cuts on each wing to help the seasoning penetrate.
Time: PT2M
Marinate
In a large mixing bowl combine the scored wings with sliced scallions, ginger, 1 tbsp cooking wine, ½ tbsp soy sauce and 1 tsp oyster sauce. Toss well and let sit for 10 minutes.
Time: PT12M
First Coating
Remove the scallion and ginger pieces, then add 1 beaten egg and 1 tbsp cornstarch to the bowl. Mix until every wing is evenly coated with a thin batter.
Time: PT3M
Prepare Final Egg Dip
In a separate small bowl, beat the second egg. This will be used for a quick dip before frying each batch.
Time: PT1M
Heat Oil
Pour the vegetable oil into the deep pan, fill to about 2‑3 cm depth, and heat over low heat until it reaches roughly 160 °C (use a thermometer or test with a small piece of batter – it should sizzle gently).
Time: PT2M
Temperature: 160°C
Fry the Wings
Working in small batches, dip each wing briefly in the beaten egg, then gently lower into the hot oil. Fry for about 4 minutes per side, turning once, until the wings are golden‑brown and cooked through (internal temperature 75 °C).
Time: PT8M
Temperature: 160°C
Drain and Season
Remove the wings with tongs, place on paper towels to drain excess oil, and immediately sprinkle with garlic‑parsley salt while still hot.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 5 g
- Fat
- 20 g
- Fiber
- 0 g
Dietary info: Contains Egg, Contains Soy, High Protein
Allergens: Egg, Soy
Ingredient Substitutions
- Instead of Chicken Wings: Chicken drumettes
- Instead of Scallions: Green onions
- Instead of Fresh Ginger: Ground ginger (use less)
- Instead of Cooking Wine: Dry sherry, Mirin
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Oyster Sauce: Hoisin sauce (less salty)
- Instead of Eggs: Egg substitute powder (reconstituted)
- Instead of Cornstarch: All‑purpose flour (will be less crisp)
- Instead of Vegetable Oil: Peanut oil, Sunflower oil
- Instead of Garlic and Parsley Salt: Garlic powder + dried parsley + salt
Equipment Needed
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Second Mixing Bowl
- Whisk or Fork
- Deep Frying Pan or Wok
- Tongs
- Paper Towels
- Thermometer (optional) (optional)
Critical Steps — Do Not Skip
- Scoring the wings to allow flavor penetration
- Marinating with aromatics and sauces for at least 10 minutes
- Coating with egg and cornstarch to create a crisp crust
- Maintaining low oil temperature (≈160 °C) while frying
Chef Tips from the Video
- Add a pinch of five‑spice powder to the marinate for an extra aromatic twist.
- For extra crunch, double‑coat: dip in egg, cornstarch, egg again, then cornstarch before frying.
- Serve with a side of fresh lime wedges and a simple chili‑garlic dipping sauce.
Troubleshooting
Wings turn soggy instead of crispy.
Make sure the oil temperature stays around 160 °C and avoid overcrowding the pan; fry in small batches.
Coating falls off during frying.
Pat the wings dry after marinating, and ensure the egg‑cornstarch mixture fully envelops each piece before dipping in the second egg.
Wings are undercooked inside.
Check internal temperature (75 °C) or cut a wing open; if needed, lower the heat and fry a little longer.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in a hot oven to restore crispness.
Freezer: Cool completely, then freeze in a single layer on a tray before transferring to a zip‑lock bag. Up to 1 month. Reheat by baking at 180 °C until hot.
Room temperature: Not recommended; the wings can become soggy and may spoil.
Make-Ahead Tips
- Marinate the wings up to 2 hours ahead and keep refrigerated.
- Coated wings can be placed on a tray and refrigerated for 30 minutes before frying to help the batter set.
- Fry all wings and reheat in a pre‑heated oven (180 °C, 5‑7 minutes) to serve later.
Frequently Asked Questions
What is the cultural significance and history of fried chicken wings in Vietnamese cuisine?
Fried chicken wings, known as "cánh gà chiên," are a popular street‑food snack in Vietnam, often enjoyed with a light soy‑based dip. They reflect the Vietnamese love for crispy textures combined with subtle aromatics like ginger and scallion, and are commonly served at family gatherings and casual meals.
What are the traditional regional variations of Vietnamese fried chicken wings across Vietnam?
In the north, wings are often marinated with fish sauce and fried until very crisp. Central Vietnam adds lemongrass and chili for heat, while the south prefers a sweeter glaze with coconut sugar. This recipe follows a central‑style balance of salty‑umami and light seasoning.
How is fried chicken wings traditionally served in Vietnamese households?
They are typically served hot, sprinkled with a simple garlic‑parsley salt, and accompanied by fresh herbs, sliced chilies, and a small bowl of soy‑vinegar dipping sauce. They are enjoyed as a snack, side dish, or part of a larger family meal.
During which Vietnamese celebrations or occasions are fried chicken wings especially popular?
Fried chicken wings appear at informal gatherings, birthday parties, and street‑food festivals. They are also a favorite during Tet (Lunar New Year) as a quick, crowd‑pleasing finger food alongside other fried delights.
What makes this crispy Vietnamese fried chicken wing recipe special compared to other fried wing recipes?
The key is the two‑step coating: a light egg‑cornstarch batter that adheres to the marinated wing, followed by a quick dip in plain egg before frying at a low temperature. This creates a thin, crunchy crust while keeping the meat juicy, a hallmark of home‑style Vietnamese cooking.
What authentic ingredients are essential for Vietnamese fried chicken wings and what can be substituted?
Traditional ingredients include scallion, ginger, rice cooking wine, light soy sauce, oyster sauce, and garlic‑parsley salt. Substitutes are: dry sherry for cooking wine, tamari for soy sauce (gluten‑free), and a mix of garlic powder, dried parsley and regular salt for the seasoning blend.
What are the most common mistakes to avoid when making crispy Vietnamese fried chicken wings?
Common errors include using too high a heat, which burns the coating before the meat cooks, overcrowding the pan, which drops oil temperature, and not scoring the wings, which limits flavor absorption. Follow the low‑heat, small‑batch method for best results.
Why does this recipe use a low‑heat frying method instead of high‑heat deep‑frying?
Low‑heat (≈160 °C) allows the thin egg‑cornstarch crust to set slowly, producing a uniform crunch while the interior stays moist. High heat would crisp the outside too fast, leaving the meat undercooked and the coating prone to breaking.
Can I make these Vietnamese fried chicken wings ahead of time and how should I store them?
Yes. After frying, let the wings cool, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a pre‑heated oven at 180 °C for 5‑7 minutes to restore crispness. For longer storage, freeze and reheat as described in the storage section.
What does the YouTube channel monngontrunghoa888 specialize in?
The YouTube channel monngontrunghoa888 focuses on simple, home‑cooked Vietnamese recipes that use everyday ingredients and emphasize healthy, quick preparation methods for busy families.
How does the YouTube channel monngontrunghoa888's approach to Vietnamese cooking differ from other Vietnamese cooking channels?
monngontrunghoa888 emphasizes minimal seasoning, health‑conscious techniques (like low‑oil frying), and step‑by‑step explanations in clear Vietnamese, making traditional dishes accessible without heavy sauces or complex equipment.
Last updated: August 23, 2026
