Vietnamese Fish Sauce Fried Chicken

I can list you a thousand reasons why my mom is the most loving and nurturing human alive. For today, I will tell you about just one of those reasons.

When I was a kid, I was a HUGE brat. (Maybe because I'm an only child too? Who knows?!) My mom would make and buy various kinds of Vietnamese food for me, but I would always find reasons not to like them. Instead, I would crave pizza, pasta, mac & cheese, hot dogs, and anything else that felt "American." Now, as an adult, I ironically want and crave Vietnamese food all the time because I appreciate the flavors so much more.

To get me to eat, my poor mother would have to experiment with different dishes. Sometimes she would attempt "American food." Other times she would incorporate both American and Vietnamese together.

One of the many favorite things she used to make for me was her fish sauce fried chicken wings. While the thought of fish sauce might sound revolting to some of you, it's actually very tasty! Because you use the fish sauce as a marinade rather than a dipping sauce, that strong remnant fish taste isn't as potent. The ingredients list is also quite simple. The only minor tweaks I made to her original recipe was by adding crispy garlic bits and a light squeeze of lime. *Drool.* Hope you enjoy!

Vietnamese Fish Sauce Fried Chicken

Prep Time: 40 min

Cook Time: 20 min

Servings: 2

Ingredients:

• 8 chicken wings

• 1/2 cup cornstarch

• 1/2 cup all-purpose flour

• 1/4 cup fish sauce

• 1/4 cup water

• 2 tbsp sugar

• 3 garlic cloves (minced)

• Green onions (minced) (for garnish)

• Cooking oil (e.g. canola or vegetable)

• Lime wedge (optional)

Directions:

• In a small bowl, mix together fish sauce, water and sugar.

• In a medium bowl, add chicken wings and fish sauce mixture. Combine evenly and let marinate for about 30 min.

• In a medium or large deep frying pan (e.g. stainless steel & enamel, wok, cast iron), add cooking oil. Oil should be about 1.5" high or enough to cover chicken wings. Turn stove on to medium high heat.

• In a new medium bowl, mix together cornstarch and flour.

• Once oil is hot, dredge marinated chicken wings in the cornstarch/flour mixture and carefully add to frying pan.

• ​If oil fully covers chicken wings, cook for about ~9-10 minutes.

• If oil only covers half of chicken wings, cook each side for ~7-8 minutes.

• While chicken wings are frying, heat up about 1 tsp cooking oil in a small pan. Add minced garlic and fry until golden and toasted. Careful not to burn!

• Once chicken wings are browned, crispy, and have reached 165 degrees F, turn off stove and transfer wings to a plate with paper towel. (Paper towel will help soak up excess oil).

• Transfer chicken wings to serving plate and garnish with fried garlic bits and green onions.

• Optional: For a citrus kick, squeeze a bit of lime juice over.