Saigon's Signature Sweet & Savory Garlic Wings (Cánh Gà Chiên Nước Mắm)
Details
The ultimate finger-lickin' wings, balancing sweet, savory, and a huge kick of garlic.
Ingredients
Instructions
Prepare and Marinate the Wings
Rinse the chicken wings and pat them completely dry with paper towels. In a large bowl, combine the wings with half of the minced garlic, ginger, shallot, fish sauce, and the chicken bouillon powder (if using). Toss everything together until the wings are evenly coated. Let them marinate for at least 30 minutes, or overnight in the refrigerator for the best flavor.
Prepare the Sauce and Fry the Garlic
While the wings marinate, prepare the glaze. In a small saucepan, combine the remaining fish sauce, sugar, and honey. In a separate small pan, heat a few tablespoons of vegetable oil over low heat and gently fry the remaining garlic, ginger, and shallot until fragrant and lightly golden, about 15-30 seconds. Set the fried aromatics aside.
Fry the Chicken
Pour enough vegetable oil into a large pan or wok to have a depth of about 1/2 cm and heat it to medium. Place the tapioca starch in a large bowl or zip-top bag. Add the marinated wings (after draining any excess liquid) and toss until they are fully coated, shaking off any excess starch. Carefully place the wings in the hot oil in a single layer, being sure not to overcrowd the pan. Fry in batches if necessary. Cook for about 10 minutes, turning every few minutes, until all sides are golden brown and the chicken is cooked through. Remove the wings and let them drain on a wire rack.
Glaze and Serve
Wipe out the saucepan used for the aromatics and return it to medium heat. Pour in the fish sauce and sugar mixture. Bring it to a simmer and cook until the sauce thickens into a glaze, stirring occasionally to prevent burning. Add the fried wings back into the pan along with the fried garlic, ginger, and shallot. Toss everything together until the wings are completely coated in the sticky glaze. Garnish with fresh chili and cilantro, and serve immediately with hot rice.
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