How to Cook Vietnamese-Style Chicken Wings (Ga Chien Nuoc Mam)

Chicken wings dipped in fish sauce. Very hard for me to document this using one hand and handling raw chicken. I'll update this later when I make it again. Adapted from Helen's recipes on youtube.

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How to Cook Vietnamese-Style Chicken Wings (Ga Chien Nuoc Mam) Recipe
22 Steps
Ingredients
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1
You can buy whole wings and cut them down into drumletts and wings or buy them pre cut. i have 40 pieces (after cutting) here cause we had 20 for lunch & 20 for dinner.

You can buy whole wings and cut them down into drumletts and wings or buy them pre cut. i have 40 pieces (after cutting) here cause we had 20 for lunch & 20 for dinner.

2
wash the wings and place them on a layer of paper towels. take another layer and put it on top and pat the chicken dry as much as possible.

wash the wings and place them on a layer of paper towels. take another layer and put it on top and pat the chicken dry as much as possible.

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3
Sprinkle kosher salt  & pepper onto the chicken. you can sprinkle it on and flip them or just mix the chicken up to distribute the seasoning.

Sprinkle kosher salt & pepper onto the chicken. you can sprinkle it on and flip them or just mix the chicken up to distribute the seasoning.

4
I split the chicken into two ziplock bags. Add 4 tbsp of cornstarch per bag. (Double the amount if you are using flour.)

I split the chicken into two ziplock bags. Add 4 tbsp of cornstarch per bag. (Double the amount if you are using flour.)

5
seal the bag leaving air inside and shakey shakey. evenly coat all the chicka dees

seal the bag leaving air inside and shakey shakey. evenly coat all the chicka dees

6
initially you can leave the chicken on the side uncoated and make the sauce first and then do the cornstarch coating so it doesn't get soggy, but i happened to do it first and set it aside no biggie.

initially you can leave the chicken on the side uncoated and make the sauce first and then do the cornstarch coating so it doesn't get soggy, but i happened to do it first and set it aside no biggie.

7
the recipe calls for more chili but i didn't know how spicy it would be so i used 3. shouldve had more. chop the chili & add it to the bowl & smash every little bit. make sure its a shatterproof bowl.

the recipe calls for more chili but i didn't know how spicy it would be so i used 3. shouldve had more. chop the chili & add it to the bowl & smash every little bit. make sure its a shatterproof bowl.

8
add in the sugar

add in the sugar

9
add equal parts water.

add equal parts water.

10
and equal parts fish sauce. and then stir it all up to dissolve the sugar. if you use warm water the sugar dissolves better.

and equal parts fish sauce. and then stir it all up to dissolve the sugar. if you use warm water the sugar dissolves better.

11
add in half a lime and stir. i probably could've smashed the chili garlic more or used a garlic press but your nephew had a fever i had to tend to.

add in half a lime and stir. i probably could've smashed the chili garlic more or used a garlic press but your nephew had a fever i had to tend to.

12
there's 3 ways to do this. 1. fry, drain on cookie sheet real quick & dip. 2. fry & dip 3. fry, drain, recook in a pan with the sauce. (this one smells the most)

there's 3 ways to do this. 1. fry, drain on cookie sheet real quick & dip. 2. fry & dip 3. fry, drain, recook in a pan with the sauce. (this one smells the most)

13
fill a large fry pan or shallow pan with oil about 1/4in or a little less.

fill a large fry pan or shallow pan with oil about 1/4in or a little less.

14
WITH THE FLAME OFF. lay the pieces of chicken into the pan. i put skin side down first.

WITH THE FLAME OFF. lay the pieces of chicken into the pan. i put skin side down first.

15
Now turn the heat on med high.

Now turn the heat on med high.

16
sizzle dizzle

sizzle dizzle

17
Every now and then scoop the hot oil and douse the chicken so that it can cook evenly.

Every now and then scoop the hot oil and douse the chicken so that it can cook evenly.

18
when they start to brown flip a dee doo! can't see what the hell i'm doing when i'm trying to record and not wanting any oil popping on me.

when they start to brown flip a dee doo! can't see what the hell i'm doing when i'm trying to record and not wanting any oil popping on me.

19
Fry for another 10 minutes or until they brown. then you can turn off the heat so you don't over cook it while you try to take them out and dip them

Fry for another 10 minutes or until they brown. then you can turn off the heat so you don't over cook it while you try to take them out and dip them

20
i put all the chicken onto a rack so the excess oil drips off but there wasn't much. so i would probably just take it out of the pan and throw it into the sauce and plate it.

i put all the chicken onto a rack so the excess oil drips off but there wasn't much. so i would probably just take it out of the pan and throw it into the sauce and plate it.

21
what you just saw me do. DON'T. Instead put the chicken in the sauce and leave it in there a bit. it'll absorb more flavor. i felt like it didn't coat it enough with a quick dip.

what you just saw me do. DON'T. Instead put the chicken in the sauce and leave it in there a bit. it'll absorb more flavor. i felt like it didn't coat it enough with a quick dip.

22
Done. we plate ours with tomato slices. sometimes lettuce but you can go without if you don't want any. also you can drizzle more sauce on top if it seems light or have some to dip on the side. ENJOY

Done. we plate ours with tomato slices. sometimes lettuce but you can go without if you don't want any. also you can drizzle more sauce on top if it seems light or have some to dip on the side. ENJOY

Ingredients

½ Cups water 
½ Cups sugar 
½ Cups fish sauce 
½ lime 
4 Chili Peppers 
4 cloves of garlic 
6 Pounds chicken wings (40 pieces) 
Teaspoons kosher salt 
Teaspoons black pepper 
8 Tablespoons corn starch 
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