July 6th is National Fried Chicken Day. I invited the Sunday Funday writers to share their favorite variations of fried chicken or even side dishes or sauces that you serve with fried chicken.
Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm coordinate this low-stress group; we only participate when we are inspired. As I mentioned, I am hosting this week. Here's our fried chicken menu...
Cánh Gà Chiên Nước Mắm (Vietnamese Fried Chicken Wings) by Culinary Cam (you're here)
Chicken Fries by Sneha's Recipe
Crispy Baked Chicken Nuggets by Amy’s Cooking Adventures
Japanese Fried Chicken by A Day in the Life on the Farm
Sweet and Hot Chicken Wings by Karen's Kitchen Stories
Cánh Gà Chiên Nước Mắm (Vietnamese Fried Chicken Wings)
I rarely fry things, but chicken is one of those that I do fry. One of our favorites is Karaage (Japanese Fried Chicken); we have also enjoyed Indian-Spiced Fried Chicken.
But, for this event, I decided to make oven-fried chicken wings with an amazing Vietnamese glaze. We loved this so much, we've made it three times this month!
Ingredients
3 pounds chicken wings, separated into drumettes and wings (tips saved for stock or discard)
1/4 cup olive oil
freshly ground salt, if needed
freshly ground pepper, if needed
Also needed: baking sheet, parchment paper
Dipping Sauce
4 Tablespoons fish sauce
6 Tablespoons organic granulated sugar
4 Tablespoons freshly squeezed lemon juice
4 Tablespoons water
Procedure
Preheat the oven to 450 degrees Fahrenheit. Line baking sheet with parchment paper or a silicone mat.
In a large mixing bowl, toss the wings with oil and spices. Place wings - skin side up - on the prepared baking sheet. Roast them for 45 to 50 minutes. They will be cooked through and the skin nicely browned and crisped.
While the wings are cooking, make the dipping sauce. Place all of the ingredients in a sauce pan and heat until the the sugar dissolves. Continue to simmer until the sauce thickens slightly
When the wings are done, toss them in the sauce.
Serve immediately.
That's a wrap for my fried chicken offering for Sunday Funday. The group will be back next week to share blueberry recipes. Stay tuned!