Fried chicken with caramel fish sauce

In Miljuschka’s Street Food Vietnam, Miljuschka takes you on a culinary journey through Vietnam. Bite by bite from Ho Chi Minh to Hanoi, including recipes, of course. This fried chicken with caramel fish sauce is crispy and sticky, exactly what you want.

Method
Mix the chicken wings, soy sauce, sesame oil and salt in a bowl. Marinate the chicken in the fridge for at least an hour, but preferably longer—for example, overnight.

Put the sugar in a heavy-based pan and let it caramelise over low heat in about 5 minutes. Remove the pan from the heat when the caramel is amber-coloured and add the fish sauce and ginger. Set the sauce aside.

Preheat the oven to 170 degrees and heat the oil in the (deep-frying) pan to 180 degrees.

Slice the garlic into thin slices. Carefully add the sliced garlic to the oil and fry until golden brown and crispy. Scoop the garlic out of the oil with a dry slotted spoon and set aside.

Pick the leaves from the coriander and slice the red chilli into thin rings. Mix the flour with the cornflour in a large bowl and season with a little salt. Coat the marinated chicken wings in pairs in the flour mixture, making sure they are fully covered, and fry them for 6 to 7 minutes until brown and crispy. While frying the remaining pieces, place the chicken pieces that are already fried on a baking sheet in the preheated oven so they can cook through and stay warm until the rest is ready.

Cook the last fried chicken wing in the oven for another 10 minutes, then remove all the chicken from the oven.

Drizzle the caramel fish sauce over the chicken wings and sprinkle with fried garlic, coriander and red chilli.

Miljuschka’s Street Food Vietnam
Miljuschka Witzenhausen
€ 20,00
24Kitchen