Angus Nguyen

Angus Nguyen Hi there! Name's Angus. I’m a Vietnamese-Canadian guy who loves sharing recipes and inspiring others to have fun with cooking!

09/09/2026

🍗 CRISPY AIR FRYER FISH SAUCE WINGS | CÁNH GÀ CHIÊN NƯỚC MẮM

Crispy underneath, sticky and glossy on the outside, with plenty of garlicky fish sauce flavour.

The secret is cooking the wings completely dry, then tossing them in the glaze right before serving.

Makes about 4 servings

🍗 WINGS

• 2 lb (900 g) chicken wings
• 2 tbsp potato starch
• 1 tsp baking powder, not baking soda
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp neutral oil

🧄 FISH SAUCE GLAZE

• 1 tbsp neutral oil
• 4 garlic cloves, finely minced
• 3 tbsp fish sauce
• 2.5-3 tbsp brown or white sugar
• 2 tbsp water
• 1 tbsp maple syrup or honey
• 1 tbsp fresh lime juice
• Optional: sliced chilies

1️⃣ Pat the wings VERY dry. Toss with potato starch, baking powder, salt, pepper and oil until evenly coated.

2️⃣ Arrange in a single layer and air-fry at 400°F (205°C) for 22–28 minutes, flipping halfway, until deeply golden and crisp. Cook in batches if needed so the wings aren’t crowded.

3️⃣ Heat the oil in a pan over medium-low. Add the garlic and cook briefly until fragrant, without letting it burn.

4️⃣ Add the fish sauce, sugar, water and maple syrup. Simmer for 2–4 minutes until glossy and slightly syrupy. Remove from the heat, then stir in the lime juice and chilies.

5️⃣ Let the glaze cool for about a minute to thicken, then quickly toss it with the hot wings. Use only enough to coat them so the crust stays crispy.

TIP: Potato starch forms a lighter, more rigid shell than most other starches, so it stays crispy longer after meeting the sticky glaze. Sweet potato starch also works, but gives you a thicker, craggier crunch. Toss only at the very end!

09/08/2026

CRISPY FRIED CHICKEN SKIN 😱🍗

Found this in Edmonton and immediately thinking of ways to make incredible recipes with it. Imagine this CRUNCH in the middle of your Bánh Mì!!

09/08/2026

🍗 CAN YOU ACTUALLY TENDERIZE WOODY CHICKEN?

Have you noticed how strangely tough chicken breasts have become?

It’s called woody breast. Chickens have been bred to grow so large, so quickly that circulation in the breast muscle can become impaired. Damaged muscle fibres are replaced with fat and tough connective tissue, creating that dense, rubbery texture.

So I tested TWO ways to rescue it.

🌿 TEST 1: ACIDIC MARINADE

I cubed 2 breasts and marinated them with pesto, salt, olive oil and lime juice before air-frying.

Honestly? It didn’t really work.

They were slightly more tender, but still chewy and tough. Acid can soften proteins near the surface, but it cannot reverse the damage throughout a woody breast.

🥢 TEST 2: BAKING-SODA VELVETING

This worked MUCH better, so I made a chicken and whatever-vegetables-you-have stir-fry.

🍗 CHICKEN

• 2 chicken breasts, thinly sliced against the grain
• 1/2 tsp baking soda
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1 tbsp water
• 1 tbsp cornstarch
• 1 tbsp neutral oil
• 1 tsp sugar

🥦 STIR-FRY

• 4 cups chopped vegetables
• 2 garlic cloves, minced
• 1 tsp grated ginger
• Oil, for cooking

🥣 SAUCE

• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp dark soy sauce
• 1 tsp sugar
• 1 tsp cornstarch
• 1/2 cup (120 mL) water or chicken stock

1️⃣ Mix the chicken with all velveting ingredients. Rest for 20 minutes.

2️⃣ Whisk the sauce ingredients together.

3️⃣ Stir-fry the vegetables over high heat until crisp-tender, then remove.

4️⃣ Add a little more oil and cook the chicken in a single layer, working in batches if needed. Let it sear before tossing.

5️⃣ Add garlic and ginger. Cook for 30 seconds, then return the vegetables and add the sauce.

6️⃣ Toss until glossy and thickened and the chicken is cooked through.

Baking soda raises the meat’s pH, helping its proteins stay relaxed instead of tightening and squeezing out moisture. It cannot fully reverse severe woody breast, but velveting was the VERY clear winner here.

Have you noticed woody chicken becoming more common?

Hi all!! 😊👋🏼Hope you all had an incredible long weekend, and good luck to all the students going back to school tomorrow...
09/07/2026

Hi all!! 😊👋🏼

Hope you all had an incredible long weekend, and good luck to all the students going back to school tomorrow!!

I opened my Facebook chat and saw 3 THOUSAND messages 🫣 I am sorry that so many of you are sending me messages and not getting responses, but it’s simply too hard to go through them all.

This is because every time someone even reacts (gives a thumbs up or a heart…etc.) to one of my stories, Facebook ALSO sends it to me as a message as well!

I love getting to interact with you all, but the messages can get really overwhelming. This is why you can often see me responding to your comments much better! It’s much easier for me to see your comments on my posts than the chat messages.

Thank you for your continued love and support 😊🫶🏼

Cheers!! 🍻
Angus

P.S. I LOVE when you show me your beautiful creations in the comments of my posts as well. Just look at these incredibly beautiful crystal candies that Dee made!!!

09/06/2026

🍫 HOW TO BAKE CRINKLY-TOP BROWNIES

You know that glossy, paper-thin brownie crust that shatters when cut? The secret is partially DISSOLVING the sugar into warm chocolate and butter.

The dissolved sugar combines with the eggs to create a delicate, meringue-like film on the surface. The brownie expands underneath, then settles and crinkles as it cools. SCIENCE.

Recipe adapted from Montreal staple - Juliette & Chocolat’s - Intense All-Chocolate Brownie (I reduced the total sugar content).

Makes 1 pan

🍫 BROWNIES

• 1 cup [120 g] all-purpose flour, spooned and levelled
• Pinch of salt
• 1 1/3 cups [8 oz / 225 g] semisweet chocolate chips
• 3/4 cup [170 g] unsalted butter
• 1 cup + 2 tbsp [225 g] granulated sugar
• 3 large eggs, room temperature

OPTIONAL: For a chewier brownie with deeper flavour, replace 1/3 cup [80 g] of the granulated sugar with the same weight of packed brown sugar. Do not add it on top of the white sugar.

1️⃣ Heat oven to 350°F [180°C]. Lightly grease OR line your square metal pan with parchment, leaving an overhang on two sides (lets you lift it out later)

2️⃣ Combine flour and salt in a small bowl.

3️⃣ Melt chocolate chips and butter over VERY low heat, stirring until smooth.

4️⃣ While still warm, add the sugar. Stir firmly with a spatula for 1–2 minutes until glossy and the sugar begins dissolving. It will still feel slightly grainy. Cool until lukewarm.

5️⃣ Add eggs one at a time, mixing thoroughly with a spatula after each. Do not whip. We want a smooth emulsion without incorporating too much air.

6️⃣ Sift in flour and salt. Fold just until no dry streaks remain. The batter should look thick, glossy and almost slippery.

7️⃣ Spread into the pan. Bake until the top is shiny, the edges are set and a tester inserted into the centre has moist crumbs but no liquid batter:

* 9-inch [23-cm] pan: about 30 minutes
* 8-inch [20-cm] pan: about 35–40 minutes

Cool completely in the pan, about 1 1/2–2 hours. The crust will become even more crinkled as the brownie settles. Lift out then slice.

09/06/2026

Asian Aunties & Uncles Selling Food in Edmonton ❤️

They told me it’s on all weekend!

While it’s great that there weren’t many lines, if more people came and they could rotate through the food faster, it would all be fresher and hot!

But if you do go and it’s not too busy, I recommend waiting till the meats and foods are freshly grilled when ordering!

09/05/2026

🍜 MIẾN GÀ | VIETNAMESE CHICKEN GLASS NOODLE SOUP

I’m sick, so naturally we’re making the Vietnamese chicken soup my family actually eats when someone isn’t feeling well.

It’s light but savoury, loaded with ginger and slippery glass noodles, and uses leftover chicken bones so nothing goes to waste.

Makes 1 VERY large bowl

🍗 CHICKEN BROTH

• Leftover chicken bones (the more the better)
• 1 boneless, skinless chicken breast
• 4 cups [960 mL] water
• 1 small onion, halved
• 2 shallots, halved
• 2-inch piece ginger, sliced lengthwise
• 1 tbsp fish sauce
• 1 tsp chicken bouillon powder
• 1/2 tsp sugar
• Salt, to taste

🍜 NOODLES + TOPPINGS

• 2 small bundles miến, about 3.5 oz [100 g]
• Green onions, thinly sliced
• Cilantro, roughly chopped
• Rau răm, if available
• Fried shallots
• Freshly ground black pepper
• Lime wedges and sliced chilies, optional

1️⃣ CHAR

Place the onion, shallots and ginger cut-side down in a dry pan over medium-high heat. Cook until browned and fragrant, about 5 minutes. This gives a quick broth SO much more depth.

2️⃣ MAKE THE BROTH

Add the bones, aromatics, water and a tsp of salt to a pot. Bring to a boil, skim away any foam, then gently simmer for 25 minutes.

Add the chicken breast and poach for 12–15 minutes, or until it reaches 165°F [74°C]. Remove, rest for 5 minutes, then shred.

Let the bones keep simmering while the chicken rests, then strain the broth.

3️⃣ SEASON

Return the broth to the pot. Add fish sauce, chicken bouillon, sugar and salt to taste. It should be light and clean but flavourful enough to season the noodles.

4️⃣ COOK THE MIẾN

For the best texture, soak the miến in warm water for 10 minutes, then boil separately for 1–2 minutes until tender.

OR be lazy like me and boil it straight from dry for 3–5 minutes until tender. Drain.

5️⃣ ASSEMBLE

Add the miến and shredded chicken to a large bowl. Ladle over the piping-hot broth and finish with green onions, cilantro, rau răm, fried shallots and black pepper.

Serve with lime and chilies if you like.

Warm, gingery and exactly what I want when my immune system has entered

09/05/2026

🍗 CƠM GÀ NƯỚNG | FIVE-SPICE CHICKEN & RICE 🍚

Juicy chicken thighs with crispy, caramelized skin and a sweet, savoury five-spice marinade that really CLINGS to the meat.

I use skin-on, deboned thighs because they cook quickly, stay incredibly juicy and still give you that gorgeous crispy skin!

Makes 10-12 chicken thighs

🍗 CHICKEN

• 10-12 skin-on, deboned chicken thighs

🥣 FIVE-SPICE MARINADE

• 3 tbsp fish sauce
• 2 tbsp soy sauce
• 1/2 tbsp chicken bouillon powder
• 2 tbsp brown sugar
• 2 tbsp maple syrup or honey
• 2 tsp Chinese five-spice powder
• 6 garlic cloves, finely minced
• 2 large shallots, finely minced
• 1 tsp ground black pepper
• 1 tbsp cornstarch
• 1 tbsp neutral oil

SCALLION OIL:
3 green onions, finely chopped
2-3 tbsp of oil

1️⃣ MAKE THE MARINADE

Whisk together the fish sauce, soy sauce, chicken bouillon powder, brown sugar, maple syrup, five-spice powder, black pepper and cornstarch until smooth.

Stir in the garlic, shallots and oil.

The cornstarch helps the marinade cling to the chicken, while the brown sugar and maple syrup create that glossy, caramelized exterior.

2️⃣ MARINATE

Add the chicken and massage the marinade all over the meat, including underneath the skin.

Cover and refrigerate for at least 4 hours, but preferably overnight.

3️⃣ AIR FRY

Remove any large pieces of garlic or shallot sitting directly on the skin so they don’t burn.

Arrange the chicken skin-side up in a single layer. Air fry at 390°F [200°C] for 14-16 minutes, or until deeply browned and cooked through.

Work in batches so the thighs aren’t crowded.

4️⃣ OR BAKE

Arrange the chicken skin-side up on a lined baking sheet.

Bake at 425°F [220°C] for 20-25 minutes, depending on thickness. Broil for the final 2–4 minutes if the skin needs more colour.

Let the chicken rest for 5 minutes before slicing. In the meantime, microwave the green onion and oil for 1 to 1.5 minutes.

Serve chicken on rice topped with scallion oil, cucumber, fresh herbs and nước chấm, or tuck it into bánh mì!

Just found the best small grocery store in Edmonton! 🥹As a recipe developer, I have to buy a LOT of groceries to make my...
09/03/2026

Just found the best small grocery store in Edmonton! 🥹

As a recipe developer, I have to buy a LOT of groceries to make my videos. The purchases really do add up!

I’m so glad I found this wonderful family run grocery store in Edmonton. Such great prices! Can’t wait to see what they have next week.

09/02/2026

Hey friends! I’ve caught a cold so I have to take a short break from filming recipes. 🤧🥹

The good news is that I have some old recipes that were never posted to Facebook! This is from when I was still working a full time job, so these videos are shorter and concise (without me actually being in them).

Now is a good of a time as any to reshare them!

I’ll get back to filming soon ☺️🫶🏼

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