The only crispy fish sauce chicken recipe you'll need to satisfy those Vietnamese restaurant cravings at home! Inspired by the classic Vietnamese cánh gà chiên nước mắm (fish sauce chicken wings), this version uses skin-on chicken thighs and gets that chicken wing crispiness without any flour or deep frying.
The key to the natural crispiness is by slowly rendering the chicken skin fat until it's golden and crispy. Top it with the glossy, sweet and savory fish sauce glaze that's finger-licking good and it'll be a sure 'winner winner crispy fish sauce chicken dinner!'
What is Fish Sauce Chicken?
Fish sauce chicken is a beloved Vietnamese dish that perfectly balances sweet, salty, and umami flavors, featuring fish sauce--the star of the show! Traditional cánh gà chiên nước mắm (fish sauce chicken wings) features crispy chicken wings glazed with a sticky, garlicky, fish sauce caramel, but this version uses meatier chicken thighs for a more satisfying and satiating meal. The glaze has a punch of flavor and a sweet heat that ties the dish together, which really elevates the crispy chicken!
Why you'll love this Crispy Fish Sauce Chicken
- No deep frying required - Get's perfectly crispy skin using just a cast iron pan and slow rendering.
- Naturally gluten-free - Made crispy with natural fat rendering which means no flour required!
- High in protein - Each serving is an entire chicken thigh, which means it's packed with protein.
- Satisfies that restaurant craving - An easy and healthier way to get that Vietnamese fish sauce chicken wing fix at home!
- Great for meal prepping - Can be easily reheated and eaten throughout the week, along with my other meal prep-able recipes like my air fryer lemongrass chicken and lemongrass beef bowl!
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Ingredients
For the Chicken:
- Skin-on chicken thighs, bone removed: If you're lucky to find boneless skin-on chicken thighs, those will work great. Otherwise, buy skin-on bone-in chicken thighs and remove the bones.
- Salt: Draws out the moisture of the skin to ensure crispiness, in addition to seasoning the meat.
- Black pepper: A little subtle kick that complements the fish sauce glaze.
For the Fish Sauce Glaze:
- Fish Sauce: Use a high-quality brand for the best umami depth. I like to use Red Boat Fish Sauce.
- Lime juice: Fresh is best for bright vibrant acidity which balances the sweetness perfectly.
- Sugar: Granulated white sugar is preferred since it has a neutral flavor profile.
- Water: To dissolve the sugar and balance out the salt and acidity.
- Garlic cloves: Fresh garlic is best for a potent garlic punch!
- Thai chili: Adjust to taste. I like to use one chili for more color but with seeds removed for just a slight kick.
See recipe card for quantities.
How to Make Fish Sauce Chicken
- Salt the skin side of the chicken thighs generously. Place the chicken, skin side down on paper towels to absorb excess moisture.
- Salt and pepper the flesh side of the thighs and allow them to sit for 15 minutes. This helps the seasoning penetrate the chicken thighs while drawing out surface moisture for crispier skin.
- Pat the chicken skin completely dry with paper towels. This step is crucial for achieving crispy skin.
- Place the chicken thighs skin side down in a cold cast iron pan. Turn the heat to low and cook slowly for 10-15 minutes, allowing the fat to render gradually until the skin is golden brown and crispy.
- Flip the chicken and cook for an additional 5-7 minutes until the internal temperature reaches 165F degrees. Remove to a cooling rack and let rest for 5-10 minutes.
- In a pan, combine fish sauce, lime juice, sugar, water, minced garlic and Thai chili. Bring the mixture to a boil and reduce to a simmer for 8-10 minutes. Stir occasionally until the sauce reduces by half and becomes glossy and thick enough to coat the back of a spoon.
- Generously drizzle the warm fish sauce glaze over the crispy chicken thighs and serve immediately by itself or over steamed jasmine rice with cilantro and cucumbers.
Substitutions and Variations
- Lemongrass twist - Add 1 stalk finely minced lemongrass to the glaze for a fragrant, citrusy take.
- Ginger kick - Include 1 tablespoon of freshly minced ginger to the glaze for a ginger punch.
- Vegetarian option - Use extra-firm tofu cut into 1 inch cubes. Pat completely dry and lightly coat with cornstarch. Pan-fry in oil over medium-high eat for 3-4 minutes per side until golden and crispy.
Top tip
Start with a cold pan - This allows the fat to render slowly and evenly for maximum crispiness. Don't rush the rendering - Cooking the chicken skin low and slow is key to crispy chicken skin. Trying to speed up the process will result in chewy, fatty skin. Dry the skin thoroughly - Moisture will prevent proper crisping. Be sure to salt the chicken on both sides and pat dry with a paper towel.
What to serve Fish Sauce Chicken with:
This crispy fish sauce chicken is delicious on its own, but here are some of my favorite ways to serve it:
- Jasmine rice - The classic pairing that soaks up all the delicious glaze.
- Rice noodles - Enjoyed it like you would a Vietnamese noodle salad bowl.
- Fresh herb salad - Keep it low carb and bright with cilantro, mint, and cucumbers.
- Pickled vegetables - Quick Vietnamese pickles or dua chua would go great with this!
- Lettuce wraps - Another low carb option but handheld! Treat it like you would a lettuce wrap you'd get from P.F. Changs! Chop it up and drizzle the sauce on top.
- Banh mi - Enjoy it between some bread or in a baguette to replicate a banh mi or Vietnamese sandwich. Add some fresh herbs and pickled veggies to make it complete!
Storage
Store your crispy fish sauce chicken in airtight containers in the refrigerator for up to 4 days. Keep any extra glaze in a separate container to maintain freshness. When ready to eat, reheat the chicken in a pan, skin side down until crispy. Flip and continue cooking until heated through. Warm the glaze in a saucepan or in the microwave in 30 second intervals until desired warmness. Drizzle over the reheated chicken and enjoy.
FAQ
Absolutely! The glaze can be made up to 3 days in advance and stored in the refrigerator. Gently reheat it before serving.
The most common issues are starting with wet skin, using too high heat, or flipping too early. Make sure to thoroughly dry the skin and slowly render the chicken skin. Salting the chicken skin beforehand will also help to draw out any excess moisture.
Removing all the seeds from the Thai chili will bring down the heat level drastically. Add more sugar and water as needed to dilute the spice even more.
Other recipes to try
If you loved this crispy fish sauce chicken thighs recipe, you'll definitely want to try these other Vietnamese-inspired dishes:
- Vietnamese Lemongrass Beef Bowls
- Easy Vietnamese Lemongrass Chicken
- Vietnamese Rice Paper Tostadas
- Vietnamese Garlic Noodles
Crispy Fish Sauce Chicken Thighs
Ingredients
- 2 lbs skin on chicken thighs bone removed
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
Fish Sauce Glaze
- 2 tablespoon Fish Sauce
- 2 tablespoon lime juice
- ½ cup sugar
- ½ cup water
- 6-8 garlic cloves minced
- 1 Thai chili minced and seeds removed
Instructions
Prep the chicken:
- Salt the skin side of the chicken thighs generously. Place the chicken, skin side down on paper towels to absorb excess moisture.
- Salt and pepper the flesh side of the thighs and allow them to sit for 15 minutes. This helps the seasoning penetrate the chicken thighs while drawing out surface moisture for crispier skin.
- Pat the chicken skin completely dry with paper towels. This step is crucial for achieving crispy skin.
Cook the chicken:
- Place the chicken thighs skin side down in a cold cast iron pan. Turn the heat to low and cook slowly for 10-15 minutes, allowing the fat to render gradually until the skin is golden brown and crispy.
- Flip the chicken and cook for an additional 5-7 minutes until the internal temperature reaches 165F degrees. Remove to a cooling rack and let rest for 5-10 minutes.
To make the glaze:
- In a pan, combine fish sauce, lime juice, sugar, water, minced garlic and Thai chili. Bring the mixture to a boil and reduce to a simmer for 8-10 minutes. Stir occasionally until the sauce reduces by half and becomes glossy and thick enough to coat the back of a spoon.
To serve:
- Generously drizzle the warm fish sauce glaze over the crispy chicken thighs and serve immediately by itself or over steamed jasmine rice with cilantro and cucumbers.
Notes
- Start with a cold pan: This allows the fat to render slowly and evenly for maximum crispiness.
- Don't rush the rendering: Cooking the chicken skin low and slow is key to crispy chicken skin. Speeding up the process by increasing the heat will only result in chewy, fatty skin.
- Dry the skin thoroughly: Moisture will prevent proper crisping. Be sure to salt the chicken on both sides and pat dry with a paper towel.
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