Entree: Vietnam – Cánh gà chiên nước mắm (fish sauce fried chicken wings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 25 min

Total 35 min

Ingredients

- 12 whole chicken wings, approx. 3.5 oz (100 g) each; approx. 2 lb 10 oz (1.2 kg) total
- 1/3 cup (80 ml) fish sauce
- 2 tbsp (30 ml) granulated sugar
- 1 tbsp (15 ml) rice vinegar
- 4 cloves garlic, minced
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/3 cup (45 g) cornstarch
- 1 cup (240 ml) vegetable oil for frying
- 2 tbsp (30 ml) water
- 2 green onions, thinly sliced

Instructions

1. Combine fish sauce, sugar, rice vinegar, minced garlic, and black pepper; marinate wings 20–30 minutes. Dredge wings in cornstarch, shake off excess, then deep-fry in 1 cup (240 ml) vegetable oil at medium-high heat until golden and cooked through, about 8–10 minutes; drain on paper towels.
2. In a skillet, combine 1/3 cup (80 ml) reserved fish sauce mixture (or 1/3 cup (80 ml) fish sauce) with 2 tbsp (30 ml) water and 1 tbsp (15 ml) sugar, cook over medium heat until syrupy, toss fried wings briefly to glaze, finish with sliced green onions and serve immediately.