Cánh Gà Rang Muoi Recipe

Prepare wings

Trim any excess tips from the wings and pat them dry thoroughly with paper towels. Leaving wings dry ensures crisp skin when frying.

Cut wings into parts if whole (separate drumette and flat) or leave whole as preferred. Arrange in a bowl.

In a small bowl, combine 2 tsp sea salt, minced garlic, 1 tsp ground black pepper, 1 tsp sugar, 1 tbs fish sauce, and 1 tbs cooking oil. Stir to dissolve the salt and sugar.

Toss the wings with the marinade so each piece is lightly coated. Cover and refrigerate for 20–30 minutes (no more than 1 hour). If short on time, marinate 10–15 minutes at room temperature.

Prepare roasted rice and spice salt

Dry-roast 3 tbs cooked jasmine rice in a skillet over medium heat until golden brown and aromatic, about 4–6 minutes, stirring constantly to avoid burning. Allow to cool slightly, then grind coarsely in a mortar and pestle or spice grinder. Measure approximately 3 tbs roasted rice powder.

In the same skillet over low heat, toast 1 tsp sichuan peppercorns (or white pepper) for 1–2 minutes until fragrant; crush finely. Combine in a bowl with 4 tsp coarse sea salt, 2 tsp roasted rice (from previous step if you ground extra), 1 tsp granulated sugar, and 1 tsp lime zest (optional). Mix thoroughly. Taste a tiny pinch and adjust salt/sugar balance if needed.

Heat oil

Pour 700 ml neutral oil into a deep, heavy pot or wok (enough for 1/3 to 1/2 depth or to fully submerge wings). Heat oil over medium-high to 180°C (350–360°F). If you don't have a thermometer, test by dropping a small piece of bread—if it browns in ~45–60 seconds, oil is ready.

Pat the marinated wings dry again to remove excess surface moisture. Fry in batches to avoid overcrowding: gently lower wings into the hot oil with tongs. Fry the first batch for 8–10 minutes, turning occasionally, until golden brown and the internal temperature reaches 75°C (165°F). Remove with a slotted spoon and drain on a rack or paper towels. Repeat with remaining wings.

For extra-crispy skin, double-fry: after initial frying and 5–7 minutes resting, return wings to oil at 190°C (375°F) for 1–2 minutes until deeply crisp. Drain again.

While wings are still hot (but not sizzling with oil), place them in a large bowl. Sprinkle the prepared salt-coating mixture over the wings, about 1–1.5 tsp per 200 g of wings, and toss quickly but gently until evenly coated. Add optional fried garlic chips, chopped green onions, and cilantro; toss lightly to adhere. Taste one wing and add a little more salt mix if needed.

Serve immediately with lime wedges on the side for squeezing over. Enjoy hot for best texture.