Found search engine

Vietnamese Fish Sauce Wings  (Not yet rated)

Chicken wings marinated in a fish sauce marinade and then fried golden. This is a great bar food!

Cal: 696 Fat: 41g Carbs: 38g Protein: 43g Fiber: 0g
More Nutrition...

Original recipe serves 6
½ 2x 3x Reset

Scaling


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 6)

  • 1/2 cup sugar ; pulverized in a food processor for 15 seconds to make superfine sugar
  • 2 tablespoons vegetable oil ; plus more for frying
  • 1/2 cup fish sauce
  • 3 pounds chicken wings
  • 1 cup cornstarch
  • 1 tablespoon cilantro ; fresh, chopped
  • 1 tablespoon mint ; fresh, chopped
  • 4 cloves garlic ; 2 minced, 2 crushed
  • In My Kitchen


  • You will also need: saucepan

    Directions

    1. Whisk together the crushed garlic, sugar and fish sauce in a large bowl. Add the chicken wings, turning to coat. Refrigerate for 3 hours, turning occasionally.
    2. Heat the 2 tablespoons of oil in a skillet, and saute the minced garlic over medium heat for 3 minutes. Drain on a paper towel, and set aside.
    3. Add 2 inches of oil to a large pot and heat to 350F (175C). Remove the wings from the marinade, reserving the marinade. Add cornstarch to a shallow dish or bowl, and roll the wings in the cornstarch to coat. Fry the wings in the oil, working batches, for about 10 minutes or until cooked through and golden.
    4. Drain the wings on paper towels. Transfer to a bowl and set aside. Meanwhile, add the reserved marinade to a small saucepan and simmer for about 5 minutes over high heat or until thick. Strain over the wings, and toss to coat.

    To serve, top wings with the mint, cilantro and cooked garlic.

    Leave a Review:

    You are submitting anonymously. To submit under your username, please log in or join.

    *
    *