Fish sauce is good for chicken, which proves Ga uop mam and Ga kho gung. This dish is a deep-fried version of Ga uop mam with the ingredients of the basic fish sauce dipping: sugar, fish sauce, garlic, lemon and chilli. I prefer to use dried chili peppers, because the spiciness of it works well with fried chicken wings and they do not burn quickly. Rice flour or flour is added to the chicken to give a crunchy layer. The resting time for the marinade takes a little waiting time, but without much hassle you will have a tasty snack. With white rice or a simple salad these fried wings are a delicious meal.
- 8 chicken wings (about 750 g)
- 2 garlic cloves, minced
- 2 tbsp sugar
- 2 tbsp fish sauce
- 1 tbsp lemon juice
- 10 dried chillies, finely chopped (amount to taste)
- 2 tbsp rice flour or flour
- coriander, finely chopped (optional)
- Clean the chicken wings in a colander by rubbing with salt and rinse with water. Pat dry with paper towels.
- Mix the garlic, sugar, fish sauce, lemon juice and chopped dried chillies and marinate the chicken wings. Put the chicken for about 2 hours in the refrigerator.
- Put the rice flour or flour in a bowl. Heat a generous amount of oil in a frying or roasting pan (deep fryer is also fine), so the chicken will lay half covered in oil. Shake the garlic from each piece of chicken (optional) and roll the chicken in the flour. Amount of flour to taste. Place the chicken one by one with the skin side down in the oil, reserving marinade. Turn the chicken when the bottom has turned golden brown, fry on lower heat now, turn the heat higher so this side is golden brown too. Repeat turning around until chicken is golden and cooked through. The frying process takes about 8-12 minutes. Put the chicken on a plate with paper towel.
- Heat the reserved marinade in a saucepan until the sauce has reduced slightly. Remove the paper towel from the plate and pour the sauce over the chicken. When cooling, the sauce gets thicker and stickier. Garnish with chopped coriander to taste.