Vietnamese Fish Sauce Chicken Wings (Cánh Gà Chiên Nước Mắm)

1kg chicken wings

150g cornflour (cornstarch)

Vegetable oil, for deep-frying

The Marinade

2 tablespoons fish sauce
½ teaspoon ground white pepper

Fish Sauce Glaze

2 tablespoons fish sauce
2 tablespoons caster sugar (or palm sugar)
1 tablespoon fresh lime juice

To Finish

6 garlic cloves, finely chopped
4 tablespoons vegetable oil (for frying the garlic)
1 red chilli, finely sliced
Small handful fresh coriander, roughly chopped

PREPARATION

1. Place the chicken wings in a large bowl and season with the fish sauce and white pepper. Mix thoroughly until every wing is evenly coated, then marinate for 30 minutes to 1 hour. Avoid marinating for longer than 3–4 hours, as the fish sauce can begin to cure the chicken.
2. While the wings marinate, finely chop the garlic, slice the chilli into thin rings and roughly chop the coriander.
3. In a small bowl, mix together the fish sauce, sugar and lime juice for the glaze until the sugar begins to dissolve.

COOKING

1. Heat the vegetable oil to 180°C in a deep wok or heavy saucepan.
2. Coat each chicken wing evenly in the cornflour, shaking off any excess.
3. Fry the wings in batches, leaving them undisturbed for the first minute so the coating can set.
4. Once lightly golden, reduce the heat to medium and continue frying for 5–10 minutes, until the chicken is fully cooked and crisp.
5. Transfer the cooked wings to a wire rack to drain.
6. Heat the 4 tablespoons of vegetable oil in a frying pan over a medium heat. Add the chopped garlic and fry gently until crisp and golden, then remove with a slotted spoon and drain on kitchen paper.
7. Pour the prepared fish sauce glaze into the same pan and bring it to a gentle boil until it becomes slightly syrupy.
8. Return the chicken wings to a large bowl.
9. Add the crispy garlic and pour over the warm glaze.
10. Toss until every wing is evenly coated.
11. Transfer to a serving platter and garnish with the sliced chilli and chopped coriander before serving immediately.

School of Wok Tips

• Marinate the wings for no longer than 3–4 hours, as the fish sauce will begin to cure the meat and affect its texture.
• Cornflour produces an exceptionally light, crisp coating, but only if the oil is fully up to temperature before frying.
• Start frying over a high heat to set the coating, then reduce to a medium heat so the chicken cooks through without burning.
• Fry the garlic over a medium heat rather than high heat—it browns quickly and can become bitter if overcooked.

FAQs

Why shouldn't I marinate the wings overnight?
Fish sauce is highly salty and will gradually cure the chicken. Marinating for 30 minutes to 1 hour gives excellent flavour without changing the texture.

Can I use palm sugar instead of caster sugar?
Yes. Palm sugar is commonly used in Vietnamese cooking and adds a deeper caramel flavour to the glaze.

Why fry the garlic separately?
Frying the garlic until crisp adds an extra layer of flavour and texture. Mixing it through the finished wings ensures it stays crunchy rather than softening in the glaze.