Canh Ga Chien Nuoc Mam (Fish Sauce Garlic Butter Wings)
Vietnamese dishesFried DishesNationwide50 minutes
Canh ga chien nuoc mam is popular for the glossy savory sweet glaze wrapping each wing. The hard part is the heat while the sauce reduces, since a thin sauce will not cling and a scorched one turns bitter at once.
Before frying, the wings are rubbed with salt for 5 to 10 minutes to draw out the surface film and then rinsed very well. Skip that and the meat keeps its smell, no matter how good the sauce is.
This batch weighs about 388g, at roughly 205 calories per 100g.
Method
Rub the 4 wings with salt for 5 to 10 minutes to draw out the surface film, rinse well, and drain.
Peel the onion and cut into wedges. Mince the shallot and garlic.
Set a pan over medium heat with 150ml oil and fry the wings for about 15 minutes until golden on both sides, then lift out to drain.
Mix the sauce: 2 tablespoons fish sauce, 1.5 tablespoons kOBE Monk Fruit Blend, 1 teaspoon MSG and 1 tablespoon chili sauce, stirred until dissolved.
In another pan, melt 10g unsalted butter over medium heat, fry 1 teaspoon minced shallot and 1 teaspoon minced garlic for 3 minutes, add the onion and stir for 3 minutes, then pour in the sauce.
Stir over low heat until the sauce thickens, add the wings, toss for 3 minutes until they are evenly coated, then turn off the stove.
Tips
Look for wings with lightly golden skin, a dry surface and pale pink flesh that springs back.
For the smell, mix salt and vinegar in a ratio of 2 to 1 and rub it over the wings.
Keep the unsalted butter over medium heat, as browned butter turns the whole pan of sauce bitter.
Let the fried wings drain completely before they meet the sauce, which is what makes it cling.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.