Vietnamese Fish Sauce Chicken Wings, or Canh Ga Chien Nuoc Mam, are a delectable fusion of sweet, salty, and savory flavors. These crispy fried chicken wings are coated in a rich fish sauce glaze, made from aromatic garlic, shallots, sugar, and the signature ingredient—Vietnamese fish sauce. The result is a perfectly balanced dish that delivers a flavor-packed bite with every wing. Perfect as an appetizer, snack, or even a main dish, these wings are sure to impress with their bold and irresistible taste.
Ingredients:
For the Wings:
- 2 tablespoons all-purpose flour
- 2 tablespoons corn starch
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 pounds of chicken wings
- Oil for frying
For the Sauce:
- 1 tablespoon unsalted butter
- ½ shallot, minced (about 2 tablespoons)
- 3-4 cloves garlic, minced
- 2 tablespoons of fish sauce
- 3 tablespoons white granulated sugar
- ¼ cup water
Optional Garnishes:
- Lime wedges
- Green onion, thinly sliced
- Cilantro
- Red chili peppers, thinly sliced
Instructions:
1. Prepare the Chicken Wings:
- In a bowl, combine the all-purpose flour, corn starch, salt, and pepper.
- Toss the chicken wings in the flour mixture until they are evenly coated. Shake off any excess coating.
2. Fry the Chicken Wings:
- Heat oil in a deep frying pan or heavy-bottomed pot to about 350°F (175°C).
- Carefully add the wings in batches and fry them for 8-10 minutes, or until golden brown and crispy.
- Remove and drain on paper towels. Repeat with the remaining wings.
3. Make the Fish Sauce Glaze:
- In another skillet, gently melt the unsalted butter over medium heat, allowing it to become smooth and creamy.
- Add the minced shallots and garlic, and sauté until they become fragrant and lightly golden, about 1-2 minutes.
- Stir in the fish sauce, white sugar, and water. Allow the mixture to come to a gentle simmer and let it cook for approximately 3 to 4 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
4. Coat the Wings:
- Once the sauce has thickened, add the fried chicken wings to the pan and toss them in the fish sauce glaze until they are evenly coated.
5. Serve:
- Transfer the wings to a serving platter and garnish with thinly sliced green onion, cilantro, and red chili peppers for a little extra heat and flavor.
- Serve with lime wedges for squeezing over the wings just before eating.
Conclusion:
These Vietnamese Fish Sauce Chicken Wings are an explosion of flavors, combining the umami richness of fish sauce, the sweetness of sugar, and the aromatic allure of garlic and shallots. Fried to crispy perfection and then coated in a luscious glaze, these wings are an absolute crowd-pleaser. Garnished with fresh herbs and a squeeze of lime, they’re the perfect balance of flavors in every bite.
Vietnamese Fish Sauce Chicken Wings | Canh Ga Chien Nuoc Mam
Ingredients
For the Wings:
- 2 tablespoons all-purpose flour
- 2 tablespoons corn starch
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 pounds of chicken wings
- Oil for frying
For the Sauce:
- 1 tablespoon unsalted butter
- ½ shallot minced (about 2 tablespoons)
- 3-4 cloves garlic minced
- 2 tablespoons of fish sauce
- 3 tablespoons white granulated sugar
- ¼ cup water
Optional Garnishes:
- Lime wedges
- Green onion thinly sliced
- Cilantro
- Red chili peppers thinly sliced
Instructions
Prepare the Chicken Wings:
- In a bowl, combine the all-purpose flour, corn starch, salt, and pepper.
- Toss the chicken wings in the flour mixture until they are evenly coated. Shake off any excess coating.
Fry the Chicken Wings:
- Heat oil in a deep frying pan or heavy-bottomed pot to about 350°F (175°C).
- Carefully add the wings in batches and fry them for 8-10 minutes, or until golden brown and crispy.
- Remove and drain on paper towels. Repeat with the remaining wings.
Make the Fish Sauce Glaze:
- In another skillet, gently melt the unsalted butter over medium heat, allowing it to become smooth and creamy.
- Add the minced shallots and garlic, and sauté until they become fragrant and lightly golden, about 1-2 minutes.
- Stir in the fish sauce, white sugar, and water. Allow the mixture to come to a gentle simmer and let it cook for approximately 3 to 4 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
Coat the Wings:
- Once the sauce has thickened, add the fried chicken wings to the pan and toss them in the fish sauce glaze until they are evenly coated.
Serve:
- Transfer the wings to a serving platter and garnish with thinly sliced green onion, cilantro, and red chili peppers for a little extra heat and flavor.
- Serve with lime wedges for squeezing over the wings just before eating.