These are delicious, with the recipe compiled from several Vietnamese wing recipes floating around the web. The fish sauce glaze recipe is from Cooking Therapy.
I skipped the wings for this recipe and instead used boneless chicken thighs cut into wing-size pieces. This was a good move because chicken with bones sucks.
What you’ll need
for the chicken
- 1 lb. chicken wings or 0.75 lbs. chicken thighs, cut into wing-size pieces
- 2 cups buttermilk (I think coconut milk would work, too)
- 1t cayenne pepper
- 1T fish sauce
- 4 cloves of garlic, crushed
- 1 cups potato or corn starch
- Neutral oil for frying
- 2T fresh cilantro minced, for garnish
for fish sauce glaze
- 1T fish sauce
- 2T lemon juice
- 1T granulated sugar
- 2T water
What to do
In a large bowl, mix the buttermilk, fish sauce, white pepper, salt, and garlic. Add the chicken wings/pieces and using whatever implement you want or even your hands, ensure that all the chicken is covered with the buttermilk mixture. Cover the bowl and marinade in the refrigerator for 4-12 hours.
Make the fish sauce glaze by mixing all the ingredients in a small bowl. Set aside or refrigerate until the wings are done.
When ready to cook, add the starch to a large bowl coat the chicken pieces one at a time, adding them to a large plate as you coat them. When you’re close to done coating, start heating to 350 degrees F, enough oil in whatever vessel you’re using to ensure the chicken pieces are covered when cooking—maybe 2-3 inches deep. Use a cooking thermometer to keep the temperature consistent.
Fry the chicken in small batches for about 5-7 minutes, until golden-brown. Adjust the heat to keep the temperature as consistent as possible between batches. When they’re done cooking, remove each batch and drain on a rack or paper towels.
When all the chicken is cooked, brush it with the fish sauce glaze. Sprinkle on the cilantro and serve hot.