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From: Vietnamese Food Team

Fried Chicken Wings with Garlic Recipe (Cánh Gà Chiên Tỏi)

Date: 2013-04-26 4 Favourite 0 Saved 1

Do you love chicken? If you say yes, follow one of my Vietnamese Chicken Recipes below and give the final decision which food you should cook today. It is called Fried Chicken Wings with Garlic (Cánh Gà Chiên Tỏi). Serving with soya sauce and boiled rice is my favorite. However, you also can use it like a snack meal.

Fried Chicken Wings with Garlic Recipe (Cánh Gà Chiên Tỏi)

The crispy skin of chicken will help you have a good appetite when eating. When you do want to cook one of stunning Vietnamese Chicken Recipes like this one, please follow my recipe below carefully.

Ingredients:

300g chicken wings
50g tapioca starch
Fish sauce, salt, pepper, sugar
Garlic
Cucumber

Process:

Step 1: Clean chicken wings in water added a little salt in 2 – 3 times. Cut in half, soak into cold water added a little salt. Next, soak in hot water about 2 – 3 minutes to reduce all dirties. Put on basket to get dry.

Step 2: Cut some lines on skin of chicken wings. Marinate with ½ teaspoon + ½ teaspoon sugar + 1 teaspoon fish sauce + a little pepper, mix well and wait in 2 – 3 hours. If you want to cook one of delicious Vietnamese Chicken Recipes, you should wait more than 3 hours.

Step 3: Peel and mince well garlic. Cover around chicken wings one tapioca starch.

Step 4: Heat the oil (2 – 3 tablespoons), add chicken wings and fry with large heat until they turn brown yellow. Put them on plate added paper napkin to absorb all wasted oil.

Step 5: Use that pan again, heat 1 teaspoon oil, add minced garlic and fry until it is fragrant. Next, put fried chicken in step 4 into pan and stir well to make sure garlic is stuck around skin.

Finally, your dish is basically finished. Serving with chili sauce and sliced cucumber is a perfect snack. Are you interesting with this food? Hope you can satisfy with one of stunning Vietnamese Chicken Recipes like this one. Have a good appetite and Good Luck for your Cooking.