Traditional Vietnamese Recipe - CÁNH GÀ CHIÊN NƯỚC MẮM (Vietnamese chicken wings cooked in sticky sw
5 chicken wings
salt & pepper to taste
1 tsp garlic powder
2 tbsp vegetable oil
3 tbsp sugar
3 tbsp Vietnamese fish sauce
1 tbsp chilli sauce
Gather the wings in a bowl and lightly season with some salt and pepper. Add some garlic powder or grated garlic if you wish. But don’t add much salt as we will add more fish sauce later. Give it a good toss.
Next, heat vegetable oil in a frying pan or a wok, making sure the oil is enough to cover the wings, otherwise it could splash. When you see bubbles appear around the chopstick standing into it, reduce the heat to low. Gently drop in the wings and deep fry till golden brown. Then remove and let rest on a rack to drain off the excess oil
In a large wok, heat about 2 tbsp vegetable oil and fry some minced garlic till fragrant. Add 3 tbsp sugar and 3 tbsp fish sauce. Add chili sauce. Bring to a simmer, you will get a thick and sticky sauce.
Add chicken wings to the Wok and coat in the sticky sauce.
Transfer to a serving plate to serve and toss some sesame over the top and garnish with coriander.