Fried Chicken Wings with Fish Sauce
Fried Chicken Wings with Fish Sauce

Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, fried chicken wings with fish sauce. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Fried Chicken Wings with Fish Sauce is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Fried Chicken Wings with Fish Sauce is something that I’ve loved my entire life.

How to make fried chicken wings with fish sauce. Thanks all for watching videos © Cooking Channel TV #friedchickenwings #cooking #friedchicken. Fish sauce chicken wings are right up there with fried chicken wings and buffalo wings using an epic flavor agent for these yummy fish sauce This recipe is lightly adapted from the fish sauce chicken wings served at Andy Ricker's Pok Pok restaurant in New York.

To begin with this particular recipe, we have to prepare a few components. You can cook fried chicken wings with fish sauce using 2 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Fried Chicken Wings with Fish Sauce:
  1. Make ready 5 chicken wings =600 gr
  2. Get Garlic, fish sauce, ground black pepper, cooking oil

These sticky fish sauce chicken wings are delicious and can also be made with soy sauce instead of fish sauce. But the fish sauce makes it taste better! Chicken wings can be prepared in different ways to achieve their crispness: fried or baked, with flour or not. Visit this write up on different ways to.

Steps to make Fried Chicken Wings with Fish Sauce:
  1. Wash chicken wings well, I usually some salt to gently rub on the skin and rinse them well under the tap to get rid of bad smell. Cut at elbow joints or into small pieces as desired.
  2. Put chicken wings into a bowl, marinate with 1/3 teaspoon of seasoning powder, 1 teaspoon of sugar, 2 teaspoons of fish sauce. Squeeze liquid out of minced shallots and garlic into chicken wings, keep the residue. Mix well and set aside to marinate for about 15 minutes.
  3. Peel 1 shallot and 2 cloves of garlic then mince or crush.
  4. Take 10-12 cloves of garlic to crush then dice into small pieces, set aside.
  5. Mix the sauce: I use 30°N fish sauce. 3 tablespoons of fish sauce=35 gr+2 teaspoons of sugar=25 gr+1/3 teaspoon of ground black pepper, stir until dissolved. (This is for children. For adults, we can add chili powder to make it more aromatic than using fresh chili)
  6. Put the frying pan over the heat, add cooking oil, when the oil is hot, add chicken wings to fry, (oil is only about 1 cm deep and add from big to small chicken pieces), use medium heat, flip each chicken piece to make sure it is evenly golden-brown on both sides. Fry from 15-20 minutes and take out the pieces that are already golden-brown.
  7. Drain off excess oil, use paper towels to clean the frying pan (use chopsticks to clamp the paper towels and rub the dark gold crust off the frying pan, remove all these crusts, no need to clean the oil)
  8. If your fried chicken wings are not burnt, take back some drained oil into a small ladle and pour back into the frying pan, when the oil is hot, add minced garlic to fry until golden-brown and crispy, remove garlic from the pan.
  9. Pour the residue of minced shallot and garlic into the frying pan and fry until fragrant, pour the bowl of mixed fish sauce into the pan, use the minimum heat, pour all the fried chicken wings into the pan and toss evenly in 3-4 minutes, add fried garlic and mix well, turn off the heat, remove pan from the heat.

The chicken wings are marinated in fish sauce and then fried to crispy perfection, served with a sweet and sticky mouthwatering dipping sauce. My mother used to cook a lot with chicken wings when I was younger. I'm not sure if it was just because they were cheap, or if she merely enjoyed cooking. I find that shallow frying wings creates more aggressive splattering than deep frying…so it's a price to pay for using less oil! In a dish just large enough to hold all the chicken wings in one layer, or.

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