4 Servings
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Enjoy how this Fried Chicken Wings With Noodle Salad is the perfect balance between sweet and spicy, crunchy and tender and allow your Vietnamese food cravings to be satisfied!


Fried Chicken Wings

  • 1 kg chicken wings, tips trimmed
  • 2 tbsps fish sauce
  • 1 tbsp caster sugar
  • 2 cloves garlic, crushed
  • 1 tsp ground black pepper
  • Vegetable oil, for frying
  • 1 egg
  • 1 tbsp iced water
  • 3/4 cup cornflour

Noodle salad

  • 200 g vermicelli noodles
  • 1/3 cup lime juice
  • 2 tbsps fish sauce
  • 2 tbsps brown sugar
  • 1 long red chilli, finely chopped
  • 1/2 iceberg lettuce, shredded
  • 1 cucumber, sliced into ribbons.
  • 1 bunch Vietnamese mint, leaves picked
  • 1/4 cup crushed peanuts

Halve chicken wing, cutting through joint with the heel of a large, heavy chef knife.


Combine chicken, fish sauce, sugar, garlic and pepper. Marinate 15 mins. Fill a large saucepan to one-third full with vegetable oil and heat over medium heat until a piece of bread sizzles upon adding.


Drain chicken from marinade. Dip in combined egg and water, then coat in cornflour. Working in three batches, deep-fry wings 5 to 6 mins each, turning until golden and cooked through. Drain.


Noodle salad


In a heatproof bowl, cover noodles with warm water. Soak 5 mins, rinse under cold water and drain well. Cut into 10 cm lengths. In a jug, combine juice, sauce, sugar and chilli, stirring to dissolve. Toss noodles with remaining ingredients. Serve chicken on a bed of noodles.

Top Tip: Always taste your dressing to make sure it is the right balance of sweet, salty, sour and hot.

Photo: Rob Shaw/bauersyndication.com.au

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