4.5 from 6 votes
Vietnamese Chicken Wings Recipe
I can't get enough of these Vietnamese Chicken Wings! Caramelized in a sweet and savory sauce, they're so good that you'll be licking your fingers clean.
Prep Time
4 hrs
Cook Time
mins
Total Time
4 hrs 30 mins
Servings: 4 -6
Calories: 363 kcal
Course:
Appetizer
Cuisine:
Vietnamese
Ingredients
For the Pickled Vegetables
- 4 ounces carrot spears
- 4 ounces daikon radish spears
- 3/4 cup water
- 1/3 cup white sugar
- 4 tablespoons white vinegar
- 1 tbsp fish sauce
For the Wings
- 1 pound boneless skinless chicken breast cut into thick strips 2" long
- 1/4 cup Vietnamese-style fish sauce
- 4 cloves garlic
- 1/2 tsp salt
- 1/8 cup warm water
- 1/4 cup white sugar
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 egg beaten
- 1/2 cup milk
- oil for frying
- cilantro sprigs
Instructions
For the Pickled Vegetables
- Place the carrot, radish, water, sugar, vinegar, and fish sauce in a large Tupperware or sealable glass container. Shake well, and refrigerate for 4 hours or up to 2 days.
Cup of Yum
For the Wings
- Place the minced garlic and salt in a small bowl. Use a wooden spoon to mash the two together for about 15 seconds. Add the warm water and allow it to rest for 5 minutes. Reserving the water, strain the garlic from the bowl. Add the fish sauce and sugar to the garlic water and stir until the sugar has dissolved. Reserve half of the marinade, then marinate chicken pieces in the other half of the mixture (about 1/4 cup). Cover and refrigerate for 4 hours or up to 1 day.
- A few minutes before you are ready to fry the wings, transfer the chicken pieces to a colander in the sink and let them drain well.
- In a large shallow bowl, beat the egg and stir in the milk. In a second shallow bowl or rimmed plate, mix together the flour and a teaspoon of salt. Dip the drained chicken pieces into the egg mixture, then the flour mixture, then repeat so each piece of chicken is double coated. Place the coated chicken on a sheet pan and refrigerate for 10 minutes to dry out the coating.
- Pour 3 inches of oil into a wide pot set over medium-high heat. Bring the oil to 350°F (175°C), then turn the heat down slightly to maintain a consistent temperature. Fry the chicken in batches, returning the oil to 350°F (175°C) between batches, for 5-7 minutes or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
- Add 1/4 cup of water to the remaining fish sauce marinade. Transfer to a large pan and bring to a boil over high heat. Cook until the mixture has reduced by half, about 30-45 seconds. Add the wings and cook, tossing the wings in the sauce every 15 seconds, until the liquid becomes sticky and caramel-colored. Serve with pickled veggies and several sprigs of cilantro.
Notes
- Adapted from Andy Riker's Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand
- To store Vietnamese Chicken Wings, place them in an airtight container in the refrigerator for up to 3 days. You can freeze the wings for up to 2 months.
- To reheat, bake them in a preheated oven at 375°F (190°C) for 10-15 minutes until heated through and crispy. Avoid microwaving as it can make the coating soggy.
Nutrition Information
Serving
1serving
Calories
363kcal
(18%)
Carbohydrates
48g
(16%)
Protein
30g
(60%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.02g
Cholesterol
117mg
(39%)
Sodium
2552mg
(106%)
Potassium
720mg
(21%)
Fiber
2g
(8%)
Sugar
33g
(66%)
Vitamin A
4881IU
(98%)
Vitamin C
10mg
(11%)
Calcium
86mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4-6
Amount Per Serving
Calories 363
% Daily Value*
| Serving | 1serving | |
| Calories | 363kcal | 18% |
| Carbohydrates | 48g | 16% |
| Protein | 30g | 60% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 117mg | 39% |
| Sodium | 2552mg | 106% |
| Potassium | 720mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 4881IU | 98% |
| Vitamin C | 10mg | 11% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.