Cánh Gà Chiên Nước Mắm are Vietnamese-style chicken wings coated in a glossy fish sauce glaze. The appeal is the balance of:
Ingredients
For the wings:
For the glaze:
Prepare the wings
Pat the chicken wings completely dry with paper towels. This helps prevent oil splatter and gives the wings a crispier coating.
Place the wings in a large bowl and season with salt, pepper, and garlic powder. Add the cornstarch and toss until each wing is evenly coated.
Heat the oil
Heat the oil to 350°F in a heavy-bottomed pot, Dutch oven, cast-iron skillet, or deep fryer. Use a thermometer to maintain the temperature throughout cooking.
Avoid overcrowding the pot, since adding too many wings at once can lower the oil temperature and result in greasy wings.
Fry the wings
Fry the wings in batches for 8–10 minutes, turning occasionally, until golden brown and cooked through. The thickest part of the chicken should reach 165°F.
Transfer the cooked wings to a wire rack or paper towel-lined plate to drain. A wire rack helps prevent the bottoms from becoming soggy.
Make the fish sauce glaze
While the wings are frying, combine the fish sauce, water, lemon or lime juice, sugar, minced garlic, and Thai chilies in a saucepan.
Cook over medium heat until the mixture becomes thick and glossy. The glaze is ready when you can drag a spatula across the bottom of the pan and briefly see the surface before the sauce flows back together.
Be careful not to over-reduce the glaze, as it will continue thickening slightly as it cools.
Coat and serve
Place the freshly fried wings in a large bowl and pour the glaze over them. Toss immediately until every wing is evenly coated.
Add the glaze just before serving to preserve as much crispness as possible. Serve the wings hot with lime wedges, fresh herbs, or additional sliced Thai chilies.
