Gà Chiên Nước Mắm (Vietnamese Fish Sauce Fried Chicken)

🧂 Ingredients

• 1 kg Chicken wings
• 4 tbsp Fish sauce(Use a good quality Vietnamese fish sauce for best flavor.)
• 3 tbsp Granulated sugar
• 6 cloves Garlic
• 1-2 Red chilies(Optional, for garnish and a hint of heat.)
• 2-3 cups Vegetable oil or neutral cooking oil(Enough for deep frying.)
• 2 tbsp Water(To help caramelize the sugar.)

👨‍🍳 Instructions

1. 1

   Prepare the chicken: Ensure the chicken wings are completely dry. This is crucial for achieving crispy skin. You can pat them dry with paper towels or let them air dry in the refrigerator for about 30 minutes beforehand.

   ⏱️ 5 minutes
2. 2

   Heat the oil: Pour the oil into a deep pot or wok to a depth of at least 2-3 inches. Heat the oil over medium-high heat until it reaches 175°C (350°F). Use a thermometer for accuracy, or test by dropping a small piece of garlic; it should sizzle immediately.

   ⏱️ 10 minutes
3. 3

   Fry the chicken: Carefully add the chicken wings to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 12-15 minutes, or until the wings are deeply golden brown and cooked through. They should sound crisp when moved around in the oil. Remove the wings with a slotted spoon and drain on a wire rack set over a baking sheet to allow excess oil to drip off.

   ⏱️ 15 minutes
4. 4

   Make the fish sauce glaze: While the chicken is draining, prepare the sauce. In a clean wok or large skillet, add the sugar and water. Heat over medium heat, stirring until the sugar dissolves. Continue cooking without stirring, allowing the sugar to caramelize to a deep amber color. Watch carefully to prevent burning. Once caramelized, carefully stir in the minced garlic and cook for about 30 seconds until fragrant.

   ⏱️ 5 minutes
5. 5

   Add fish sauce: Slowly and carefully pour in the fish sauce. The mixture will bubble vigorously. Stir continuously until the sauce thickens slightly and becomes glossy, about 1-2 minutes. If the sauce seems too thick, you can add a tablespoon of water.

   ⏱️ 2 minutes
6. 6

   Coat the chicken: Add the fried chicken wings back into the wok with the sauce. Toss gently to coat each wing evenly. Cook for another 1-2 minutes, allowing the sauce to adhere and become sticky and caramelized on the wings.

   ⏱️ 2 minutes
7. 7

   Serve: Transfer the glazed chicken wings to a serving platter. Garnish with the sliced red chilies, if using. Serve immediately with steamed rice.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For extra crispy skin, ensure the chicken is very dry before frying.
• ✓The caramelization of sugar can happen quickly; keep a close eye on it to avoid burning, which will make the sauce bitter.
• ✓The final sauce should be sticky, glossy, and coat the chicken beautifully.
• ✓The balance of sweet, salty, and savory is key. Adjust fish sauce and sugar slightly to your preference.
• ✓This dish is best enjoyed fresh, as the wings can lose their crispiness over time.

🔄 Variations

• Add a pinch of black pepper to the sauce for extra depth.
• Include a teaspoon of sesame oil in the sauce for added aroma.
• For a spicier kick, add more chilies or a pinch of red pepper flakes to the sauce.
• This glaze can also be used on other proteins like pork ribs or tofu.

🥗 Nutrition

Per serving