Vietnamese Chicken Wings Recipe

Close-up of sticky Vietnamese chicken wings.

4.67 from 3 votes

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 Time4

Cook Time30

Total Time4 30

Course: Appetizers

Cuisine: Vietnamese

Servings: -6

Calories: 363kcal

Author: Linda

Equipment

Andy Ricker's Pok Pok: Food and Stories from The Streets, Homes, and Roadside Restaurants of Thailand Hardcover

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.

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