About the Recipe
Vietnamese Fish Sauce Chicken Wings (Cánh Gà Chiên Nước Mắm) are a crowd-favorite street food and family-style dish known for their irresistible balance of crispy, savory, sweet, and garlicky flavors. Double-fried for an extra crunchy texture, these wings are coated in a rich fish sauce glaze that caramelizes beautifully while still allowing the crispiness to shine through. Finished with crispy garlic, fresh herbs, and scallions, they deliver the bold, comforting flavors that make Vietnamese cuisine so memorable.
Ingredients
Chicken & Seasoning
2 to 2½ pounds chicken wings
2 tsp salt
1 tbsp garlic powder
2 tsp paprika
2 tsp black pepper
Batter
¼ cup all-purpose flour
1 ½ cup cornstarch
⅛ cup rice flour
2 tsp garlic powder
1 cup still or sparkling water
Sauce & Garnish
4 tbsp brown sugar (or white sugar)
4 tbsp fish sauce (adjust to taste)
1 tbsp lemon or lime juice
7–8 garlic cloves, minced
1 tbsp chili sauce (optional)
1 Thai chili, finely chopped (optional)
8–10 sprigs cilantro, finely chopped (or use mint)
2 scallions, finely chopped
For frying
Neutral oil for deep-frying (peanut oil preferred): about 48 oz / 1.5 litersxPrep
Preparation
Prep
Clean the chicken wings: Soak the wings in water with 1 tbsp flour. Rinse and pat dry.
Marinate: Place the wings in a large zip bag or bowl. Add all seasoning ingredients and toss well. Let marinate for 30 minutes.
Make the batter: In a large bowl, combine all the batter ingredients and mix well. Let the batter rest for 5–10 minutes.
Prepare the sauce: In a separate bowl, mix together water, sugar, fish sauce, lime juice, and chili sauce until dissolved. Set aside.
Instructions
Step 1: Double-fry the chicken
Heat oil in a deep pan or fryer to 350°F (175°C).
Dip each marinated wing into the batter. Shake off any excess.
Carefully lower the wings into the hot oil. Fry in batches for 6–8 minutes, depending on size.
Remove and place on a wire rack to drain. Let them cool for 10 minutes.
Increase the oil temperature to 375°F (190°C) for the second fry.
Re-fry the wings for another 5–7 minutes, or until golden brown and extra crispy.
Drain on a wire rack again. The wings should now have a deep golden color and stay crispy longer.
Step 2: Make the sauce & coat the wings
In a clean skillet, heat 4 tbsp oil to about 260°F (125°C).
Add minced garlic and sauté until it just turns light golden. Immediately remove the garlic to prevent burning, it will continue to cook off the heat.
In the same pan, pour in the pre-mixed sauce and simmer on medium heat for 2–3 minutes, until slightly thickened.
Return the wings to the pan and toss to coat evenly for 1–2 minutes. Alternatively, brush the sauce over each wing individually.
To Serve
Arrange wings on a serving plate. Top with the crispy garlic, chopped cilantro, and scallions. Serve immediately while hot.