Vietnamese Fried Chicken Wings
ID: 02e39da2...
These Vietnamese fried chicken wings are incredibly crispy and crunchy due to a double-fry technique. They are coated in a savory, sweet, and spicy fish sauce glaze, and topped with aromatic fried garlic and fresh coriander.
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🍳 Cooking Flow
Prep and marinade the chicken wings with fish sauce, garlic powder, crumbled chicken stock, and white pepper. → Dissolve sugar with fish sauce, lime juice, and sliced chilies over gentle heat to make the glaze. → Coat the chicken wings in a mixture of cornstarch and baking powder, shaking off any excess. → Double-fry the chicken wings: first at medium heat to cook through, and then at high heat to achieve peak crispiness. → Toss the hot wings with fried garlic, chopped coriander, and the prepared glaze before serving.
Cooking Steps
Brief Cooking Order
Prep and marinade the chicken wings with fish sauce, garlic powder, crumbled chicken stock, and white pepper. → Dissolve sugar with fish sauce, lime juice, and sliced chilies over gentle heat to make the glaze. → Coat the chicken wings in a mixture of cornstarch and baking powder, shaking off any excess. → Double-fry the chicken wings: first at medium heat to cook through, and then at high heat to achieve peak crispiness. → Toss the hot wings with fried garlic, chopped coriander, and the prepared glaze before serving.
Introduction
These Vietnamese fried chicken wings are incredibly crispy and crunchy due to a double-fry technique. They are coated in a savory, sweet, and spicy fish sauce glaze, and topped with aromatic fried garlic and fresh coriander.
Step 1
Cut the whole chicken wings into drumettes and mid-joint wings by slicing through the joints.
Step 2
Place the chicken wings in a bowl and marinade them with fish sauce, garlic powder, crumbled chicken stock cube, and white pepper. Mix well with your hands.
Step 3
In a small saucepan, combine fish sauce, sugar, lime juice, and sliced bird's eye chilies. Heat gently over medium-low heat, swirling occasionally, just until the sugar is dissolved, then remove from heat.
Step 4
In a shallow dish, combine the cornstarch and baking powder. Mix well.
Step 5
Coat each marinated chicken wing thoroughly in the cornstarch mixture, making sure to tap off any excess flour.
Ingredients List
Important Notes
Double frying is the secret to keeping the wings crispy even after they are tossed in the glaze.
The addition of baking powder to the cornstarch coating helps the chicken skin brown faster and crisp up better.
Make sure to tap off excess starch from the wings before frying to prevent a thick, pasty texture.
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