Craving Vietnamese chicken wings that will blow your mind?
This recipe combines simple ingredients in a way that creates an explosion of flavor you won't believe.
Get ready to discover the secret to seriously addictive wings!
Ingredients
Alright, let's get cooking! We're making yummy Vietnamese Chicken, and first, you'll need chicken thighs—4 large or 5 small. I like bone-in, skin-on 'cause the skin gets golden and tender.
Next up, grab ½ cup of brown sugar, loosely packed! Don't pack it too tight; we're not building a fort! Add 1 tablespoon of water for a little magic.
Now, for that coconutty goodness, you'll need 400g of low-fat coconut milk—one can should do it.
Also, have 1 ½ tablespoons of fish sauce ready; I know it smells funky but trust me! Got it? Good.
Then, get 2 ½ tablespoons of rice vinegar—or cider vinegar if that's what you've got; plus 2 minced garlic cloves and 1 finely sliced eschallot for that zing! Finally, sprinkle in ¼ teaspoon of white pepper. You're doing great!
Preparation
Now we're really cooking—preparation is super-duper important to guarantee every bite is an explosion of flavor! I like to begin by gathering all my ingredients—it saves time and makes me feel like a fancy chef!
First, measure out 1/2 cup (that's 80g) of brown sugar, packed loosely. Then grab your water, coconut milk (that 400g/14oz can!), fish sauce, rice vinegar, minced garlic, sliced eschallot, and white pepper. Got it all? Awesome! This recipe also requires fish sauce for that distinct Vietnamese flavor.
Before we start cooking, make sure your chicken thighs are ready. I usually use 4 large or 5 small ones—bone in, skin on. Why? Because crispy skin! Don't have eschallots? A quarter of a regular onion, finely chopped, totally works! Now prepped, we can make magic!
Cooking Instructions
Next, stir it all together, and then put the chicken in the skillet, skin side down. Make sure it's simmering energetically – not too fast, not too slow. I usually use medium-high heat on my stove, but you might need medium if yours is strong. A key ingredient is to use fish sauce to provide crucial flavor.
Now, after 25 minutes, turn the chicken. Then, after another 25 minutes, the fat should separate from the sauce. It'll turn a pale brown color, like in the video.
Turn the chicken again so the skin's down. Move it around so the sauce doesn't stick and to brown the skin. Once that sauce and skin are beautifully brown, take it off the heat!
Serving Suggestions
I like to take the chicken from the skillet and place it on serving plates, making sure to spoon over some of that amazing sauce – though you really don't need a ton because the chicken's already bursting with flavor, and that sauce is super strong! Seriously, a little goes a long way.
Garnish with sliced shallots and red chilies if you're feeling fancy – and enjoy a little heat. It looks gorgeous. I always serve these with rice, which is perfect for soaking up all that extra sauce. I prefer jasmine, it's fluffy and fragrant!
If you want, add a side of steamed vegetables—like broccoli or green beans—for a complete meal. I would caution against a strong vegetable because the sauce is sweet and savory, and might be strange with it! Now dig in and enjoy!
Short Recipe Version
Vietnamese Chicken Wings
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4
Ingredients:
- 2 lbs chicken wings
- ¼ cup fish sauce
- 2 tbsp sugar
- 2 tbsp lime juice
- 1 tbsp garlic, minced
- 1 tsp red pepper flakes
- 2 tbsp vegetable oil
- Optional garnishes: cilantro, mint
Instructions:
- In a bowl, whisk together fish sauce, sugar, lime juice, garlic, and red pepper flakes.
- Marinate chicken wings in the mixture for at least 30 minutes.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add chicken wings to the skillet in a single layer and cook until golden brown and crispy, about 10 minutes per side.
- Serve immediately with your favorite herbs.
Nutrition per serving (estimated):
- Calories: 450
- Protein: 40g
- Fat: 25g
- Carbohydrates: 10g