Vietnamese Five-Spice Fried Chicken Wings (Cánh Gà Chiên Ngũ Vị Hương)
When my son asked if I can bring a dish to his school’s potluck to highlight cultural diversity, I snapped into my power pose.
- 2 lbs party wings (flats and drumettes)
- 1 teaspoon sea salt
- 1 teaspoon sugar
- 2 teaspoons chicken bouillon powder
- ¼ teaspoon ground black pepper
- ½ teaspoon five-spice powder
- 1 egg (beaten)
- ½ cup corn starch
- Vegetable oil (for frying)
- In a large bowl, marinate chicken wings with salt, sugar, chicken bouillon powder, ground black pepper, and five-spice powder for at least one hour. For better results, marinate overnight in the fridge.
- In a large skillet, pour vegetable oil until it’s 1 inch high and heat it to 375°F or until a drop of corn starch starts to sizzle in the oil.
- Add beaten egg to the chicken mixture and toss until evenly coated. Then add corn starch and toss until the chicken is lightly battered.
- Carefully lower chicken wings into the hot oil. Do this in batches to prevent overcrowding. Fry for about 10 minutes per batch. Transfer to a paper towel-lined plate or wire rack to drain off excess oil and serve.
My head held high and hands on my hips, it was my time to shine.
Want a dish that will satisfy just about everyone? Fried chicken. And nothing is juicier and tastier than fried party wings, Asian style.
You too can try this amazingly tasty five-spice fried chicken recipe. Simple preparations. Quick cooking and awesome tasting.
Make this and you too can be adored by a bunch of 11-year-olds.
In this recipe, we simply marinate chicken wings for at least one hour or overnight in fridge for more flavorful results.
When ready to fry, cover in a light batter of an egg and cornstarch then deep fry for 10 minutes at 375°F until crispy.
That’s it.
