These are Vietnamese “fish sauce” wings or “Canh ga chien nuoc mam.” A lot of viet restaurants by me have them on their menu but every restaurant has a different recipe. Mine might be unique in that i use equal part soy sauce and fish sauce because i think fish sauce can be overwhelming to most palates.
by allanmuffins
4 Comments
Wet-brined in salt water for 6 hours (or overnight) then patted dry right before cooking.
Batter is corn starch only, double fried.
Sauce is 1 part sugar, 1 part freshly squeezed lime juice, 0.5 part fish sauce, 0.5 part soy sauce. Make sure to bring to a light boil and then take off heat for 10+ mins so the sauce thickens (be careful of overbubbling because of the sugar in this sauce, keep an eye on it)
Garnished with fried garlic, bird’s eye chili, and cilantro!
Looks amazing fish sauce is always good on fried wings just do not use to much
Amazing
Nice.. I will be trying this..