Fish Sauce Chicken Wings - Canh ga chien nuoc mam

Ingredients

• 1 kg Chicken Wings (cut through the joint into two pieces)
• 1/2 tsp Salt (light seasoning)
• 1/4 tsp Black Pepper (freshly ground)
• 1 clove Garlic Clove (large, crushed in mortar)
• 3 pieces Bird's Eye Chilies (adjust to spice preference)
• 3 tablespoons Fish Sauce (Vietnamese style (Nuoc Mam))
• 3 tablespoons Granulated Sugar (balances the saltiness of fish sauce)
• 3 tablespoons Water (for the sauce)
• 1 tablespoon Lime Juice (freshly squeezed (or lemon juice))
• 2 tablespoons Tapioca Starch (for coating (corn starch can be used))
• enough to cover bottom Vegetable Oil (high smoke‑point oil such as canola or peanut)

Instructions

1. Prepare and Dry the Wings

   Cut each wing through the cartilage joint into two pieces, place between two kitchen towels and pat completely dry. Lightly season both sides with salt and pepper and pat again to help the seasoning absorb.

   Time: PT5M

2. Make Garlic‑Chili Paste

   In a mortar and pestle, crush the garlic clove together with the chilies until a coarse paste forms.

   Time: PT2M

3. Prepare the Dipping Sauce

   In a large bowl combine fish sauce, sugar and water. Stir until the sugar fully dissolves, then add lime juice. Finally sprinkle the garlic‑chili paste on top so it floats.

   Time: PT3M

4. Coat Wings with Starch

   Place the wings in a zip‑lock bag, add tapioca (or corn) starch, seal and shake vigorously until every piece is evenly coated. Shake off excess starch before frying.

   Time: PT2M

5. First Side Frying

   Add enough vegetable oil to the nonstick pan to just cover the bottom. Add the coated wings while the oil is still cold, then turn the heat to medium‑high (≈350°F). Fry for about 10 minutes, occasionally ladling hot oil over the wings to cook evenly.

   Time: PT10M

   Temperature: 350°F

6. Flip and Fry Other Side

   Turn the wings over and continue frying for another 10 minutes until both sides are golden‑brown and the meat is cooked through.

   Time: PT10M

   Temperature: 350°F

7. Drain the Wings

   Remove the wings with tongs and place on a plate lined with paper towels to absorb excess oil.

   Time: PT2M

8. Serve with Sauce

   While the wings are still hot, dip them directly into the prepared fish‑sauce mixture and enjoy. (Optional: return wings to the pan, pour sauce over, and simmer on low heat for 5‑10 minutes if you prefer a glazed finish.)

   Time: PT1M

9. Optional Glaze Simmer

   If you choose the glazed version, lower the heat, add the sauce to the pan with the wings and simmer gently for 5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: low

Nutrition Facts

Calories

900

Protein

30g

Carbohydrates

10g

Fat

60g

Fiber

0g