Vietnamese Sweet and Sticky Fish Sauce Chicken Wings
- erinna Chng
- 4 days ago
- 1 min read
Fish Sauce is one of the staple condiments in Vietnamese Cuisine. Fish Sauce, an umami-rich sauce, is made from anchovies, giving it an intense salty, pungent and briny taste.
The first time I tried Vietnamese Chicken Wing is in a small Viet Café a long Beach Road, Singapore. The café is opened by a Vietnamese lady. This one of my favourite Viet café in Singapore. Almost all the dishes there are very authentic and tasty.
The wings are very flavourful – intensely sweet, salty, umami but not overpowering. Super delicious. l tried to replicate this at home and it’s a total success!
Personally, l do not like to fry my food at home. I used air-fryer instead to fry the wings. Feel free to fry it with oil.
To create this intensely flavoured wings, you need to marinate the wings in a fish-sauce brine. Do Not Marinate more than 12 hours, If not it might be overly salty. Minimum of 4 hours and maximum of 12 hours!
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Marinate the Wings
Add all the ingredients for the marinade , except the wings, in a blender and blend until smooth.
Reserve half of the blended Sauce for making the Sweet sauce to coat the wings (about 60ml)
In a large mixing bowl, combine the wings and the remaining marinade together.
Mix well and transfer to a zip lock bag.
Chill in the fridge for a minimum of 4 hours and a maximum of 12 hours.
Air-fry the wings.
Preheat the Air fryer @ 200 degree Celsius
Remove the wings from the bag and pat dry with Kitchen tissue
In a plate, combine sweet potato flour and chili powder. Mix Well.
Coat the wings evenly With the sweet potato mixture
Brush the wings with oil, and air-fry the wings in batches at 200 degree Celsius for 10 mins or until golden brown (or fry in oil).
Remove the ready wings from the fryer and set aside
Coat the wings with Stick Sweet Sauce
Heat the reserved sauce and water in a saucepan over medium heat (Abt 30 sec)
Until the sauce is reduced by half, add in the fried Wings
Toss the wings in the sauce and ensure the Wings are well coated with the sauce.
Transfer the wings to a serving plate and sprinkle some pink peppercorn and accompanied with some greens.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Vietnamese Sweet and Sticky Fish Sauce Chicken Wings
Head Chef
Servings :
4 Servings
Calories:
813 Calories / Serve
Prep Time
0 min
Cooking Time
0 min
Rest Time
0 min
Total Time
0 min
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