Cánh gà chiên nước mắm is a beloved Vietnamese recipe, enjoyed in homes and restaurants alike. This flavorful dish, featuring crispy fried wings coated in a savory, garlicky fish sauce glaze, was on the menu at our August Cơm Nhà dinner event. The recipe, created by Brandon Thái, brings perfectly crispy wings with a rich, umami-packed glaze.
There are several variations of cánh gà chiên nước mắm, but this version stands out with its use of Northern Mountain Garlic, adding depth to both the marinade and the garnish. For a spicy kick, try adding Heaven Facing Chili to the glaze or as garnish.
Plan ahead, as this Vietnamese recipe requires time for marination. Enjoy these delicious wings with a touch of heat, or serve them as is for a perfect, crispy bite!
For chicken wings
3 lbs chicken wings 10 grams (~1 tbsp) Northern Mountain Garlic, minced ½ cup warm water ½ cup fish sauce (Brandon used half Squid fish sauce and half Three Crabs) ½ cup sugar ½ cup rice flour ¼ cup cornstarch 2 tsp baking powder ½ tsp freshly ground pepper Vegetable oil for frying
For garnish
1 lime, cut into wedges ¼ cup cilantro, chopped A pinch òHeaven Facing Chili
Marinate the Chicken
Rinse the chicken wings, pat them dry, and set aside.
In a large bowl, whisk together the warm water, sugar, and fish sauce until the sugar dissolves.
Add the Northern Mountain Garlic and black pepper to the mixture.
Add the chicken wings to the bowl and toss to coat them in the marinade. Cover and refrigerate for at least a few hours (ideally 24 hours), flipping the wings 2-3 times to ensure even marination.
Prepare for Frying
Take the wings out of the fridge 30 minutes before frying to bring them to room temperature.
Drain the wings using a colander and save the marinade.
In a separate bowl, combine rice flour, baking powder, and cornstarch.
Fry the Wings
Heat about 1.5 quarts of vegetable oil in a large pot or Dutch oven to 375°F (about 15 minutes).
Coat each wing in the flour mixture, shaking off the excess.
Fry the wings in batches, without overcrowding, until golden brown and crispy (about 7-8 minutes per batch).
Place the fried wings on a wire rack to drain excess oil.
Make the Fish Sauce Glaze
While frying the wings, strain the marinade to remove the solids, then simmer the liquid in a small pot over medium heat.
Stir frequently and cook until the marinade reduces to a thick, syrupy consistency (about 20 minutes). Remove from heat.
Serve
Brush the glaze over the fried wings.
Garnish with fresh cilantro, Northern Mountain Garlic, Heaven Facing Chili, and lime wedges. Enjoy!
