Ingredients for Chicken Wings in a Fermented Fish Sauce
– 700 grams of chicken wings
– 2 tablespoons of sugar
– 2 tablespoons of fish sauce
– 1 tablespoon of oyster sauce
– 1 tablespoon of chili garlic sauce
– Minced garlic, oil for frying, and cornstarch or crispy chicken flour
Instructions for Making Chicken Wings in a Fermented Fish Sauce
Step 1: Prepare the Ingredients
Clean the chicken wings and soak them in warm water mixed with a small amount of salt, a few slices of ginger, and crushed onion for 10-15 minutes to remove any unpleasant odors. Then, rinse and pat dry. Leave small wings whole, but cut larger ones into bite-sized pieces.
Making Chicken Wings in a Fermented Fish Sauce at Home
Step 2: Marinate the Chicken Wings
In a bowl, combine 1 teaspoon of salt, 1 teaspoon of ground pepper, 1 teaspoon of seasoning powder, 2 teaspoons of Korean red pepper powder, 2 teaspoons of oyster sauce, 1 teaspoon of chicken or pork fat, 1 tablespoon of cornstarch, and a small amount of crushed ginger and onion (remove the ginger and onion before frying to avoid burning). Wear gloves and mix well, ensuring that the spices cover all surfaces of the chicken wings. Let the wings marinate for 15-20 minutes.
Step 3: Make the Sweet and Savory Sauce
In a separate bowl, mix together 2 tablespoons of sugar, 2 tablespoons of fish sauce, 1 tablespoon of oyster sauce, 1 tablespoon of chili garlic sauce, and 1 tablespoon of water. Stir well to dissolve the sugar.
Step 4: Fry the Chicken Wings
To achieve the best flavor and texture, fry the chicken wings in two stages: first at medium heat to cook the wings without burning the bones, and then again to crisp them up. For the initial fry, heat oil in a pan and fry the wings in batches. Remove them from the oil and allow them to cool.
Delicious Chicken Wings in a Fermented Fish Sauce
Step 5: Fry Again Until Golden
Reheat the oil and reduce the heat to medium. Fry the wings again until they are golden brown and cooked through. Remove the wings from the oil and drain on paper towels. To give the wings a glossy, savory coating, heat a small amount of oil in the pan and sauté the minced garlic. Add the sweet and savory sauce to the pan and bring to a boil. When the sauce starts to bubble and thicken, toss in the fried chicken wings and coat them evenly with the sauce.
Step 6: Serve
When the sauce has reduced and turned a golden brown color, turn off the heat. Arrange the chicken wings on a plate and sprinkle with fried garlic for added flavor and aroma.
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