hello hi everyone! Wesley here. Today we’re taking a look at yet another addition to our ever growing series dedicated to fried chicken with a shot at a Vietnamese “nước mắm” fried chicken wing. For those unfamiliar, “nước mắm” is a classic sweet and savory Vietnamese dipping sauce which most prominently features fish sauce, chile, and sugar. More classically, you might see this sauce served with rice plates or vermicelli bowls (you may recall this as one of the primary elements in the Vietnamese Lemongrass Chicken Vermicelli bowl that we did not too long ago as well). For our purposes today though, we’ll be taking this classic sauce element and applying it as a glaze to a chicken wing for an umami packed wing that is absolutely distinctively defined by that brine-y, fermented fish sauce.

Then rounding this all out for a fragrant and aromatic veggie element, we’ll also be pairing our glaze with some Thai basil and Thai chile, both of which you will find come up all throughout south east asian cusine (despite their naming) for the wonderful spicy and aromatic elements that they contribute. Finally we’ll also borrowing from our korean fried chicken wing recipe for the batter and breading of our wing, which leans heavily on the use of some doubleacting baking powder to create a perfectly crispy and puffy wing through the magic of science. Hope you try it.

 

Yields 24

INGREDIENTS

  • 2lbs chicken wings (about 24)

  • 8 cloves garlic

  • 2 inches (about 2 tbsp) ginger

  • 4-6 Thai chiles

  • 1/4 cup Thai basil

  • 1 cup corn starch

  • 1/2 tsp baking powder

  • 1/2 tsp dried dashi stock

  • 24oz fryer oil

  • peanut oil

INGREDIENTS (glaze)

  • 4 tbsp fish sauce

  • 2 tbsp brown sugar

  • 1 wedge lime juice

  • 1 tbsp oyster sauce

  • 2 tbsp rice vinegar

  • 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

  • 4 tbsp honey

  • 4 tbsp sweet chile sauce

  • 1/4 cup water

PREP

  • CRUSH and mince the garlic, divide in half, and set aside

  • MINCE the ginger, divide in half, and set aside

  • DESTEM and slice the Thai chiles, set aside

  • DESTEM the Thai basil, set aside

  • COMBINE all glaze ingredients, set aside

  • COMBINE the first half of the garlic and ginger with the corn starch, baking powder, and dashi stock in a large bowl

  • ADD the chicken wings and toss until coated, set aside

ON THE STOVE

  • ADD 24oz fryer oil to a wok and heat to 350F

  • ADD the chicken 6-8 pieces at a time and fry for 5 minutes until golden brown, then remove to a dryer rack to cool

  • REMOVE the fryer oil, reheat the wok as hot as possible, add 4 tbsp peanut oil and long yao

  • ADD the remaining garlic, ginger, and Thai chiles, then saute until fragrant for about 15 seconds

  • ADD the glaze and reduce for 3-4 minutes until thick and sticky

  • ADD the chicken wings to the wok, turn off heat, and toss until combined

  • ADD the Thai basil, toss until fragrant for about 15 seconds, then serve immediately

 

tagged with woo can cook, vietnamese fried chicken, nuoc mam chicken, nuoc cham mam, nuoc mam, fried chicken, chicken wings

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