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Pok Pok Vietnamese Chicken Wings

Sometime last year, this Pok Pok Vietnamese Chicken Wings was one of my few maiden recipes I’ve posted. Today, I’m going to show you the new, improved version of this irresistible, crispy, garlicky sticky wings that you’ll hanker for more.
 

Ingredients:
8 Chicken mid wings

Marinade
¼ cup (60 ml) Thai / Vietnamese fish sauce
¼ cup (60 g) fine sugar
6 cloves of crushed whole garlic
½ tsp salt
¼ cup (60 ml) warm water

Dry Ingredients
1/2 cup (70 g) white rice flour

Sauce
Marinade sauce from the wings
4 tbsp water
Few dashes of Naam Phrik Phao (Thai roasted chili paste) -optional

Makes 8 mid wings

Recipe source: Pok Pok by Andy Ricker

The line up.

The line up.

Sprinkle salt on the garlic and chop them finely. The salt will help release the flavor from the garlic.

g

 

Transfer into a small bowl and add in warm water. Let it sit for a few minutes.

l

 

Strain the liquid over a fine-mesh strainer and use the back of the spoon to smoosh out the liquid from the garlic as much as possible. Reserve the garlic for later use.

l

 

Add the fish sauce and sugar to the bowl and mix until the sugar is dissolved.

h

 

Place the wings in a zip loc bag and pour half of the marinade in, reserving the rest for the finishing sauce.

h
Squish the bag to make sure the marinade is coated on the wings. Refrigerate for at least 4 hours or preferably overnight for maximum flavor.

h

 

In a shallow pan, fry the garlic until light golden brown.

j

g

 

Remove from oil and drain on kitchen paper. They can be kept in an airtight container at room temperature for up to 2 days.

g

 

Take out the wings and drain them for 15 mins before frying.

Ingredients for the wings.

Ingredients for the wings.

Pour oil (about 2 inches depth) into a large pot or dutch oven and heat to 180C/350F.

l

 

Dredge the wings in the rice flour, making sure they are evenly coated. Shake off excess flour.

;

 

Gently drop them into the hot oil and fry for 5 mins, turning them occasionally.

k

 

Transfer onto kitchen paper to drain.

l

 

Add 4 tbsp water and Naam Phrik Phao to the reserved marinade and stir well.

;
Bring the mixture to boil in a large pan or wok and lower heat. Continue to cook until the sauce thickens slightly.

;

 

Add in the wings and toss them constantly, until the sauce coats each wing. Sprinkle fried garlic and turn off heat.

;

 

Transfer to serving plate and enjoy.

Bear Naked Food Pok Pok Vietnamese Wings

Bear Naked Food Pok Pok Vietnamese Wings

 

 

Pok Pok Vietnamese Chicken Wings
 
Prep time
Cook time
Total time
 
Irresistible, crispy, garlicky sticky wings that you’ll hanker for more.
Recipe type: Meat, Chicken
Serves: 8 wings
Ingredients
  • 8 Chicken mid wings
  • Marinade
  • ¼ cup (60 ml) Thai / Vietnamese fish sauce
  • ¼ cup (60 g) fine sugar
  • 6 cloves of crushed whole garlic
  • ½ tsp salt
  • ¼ cup (60 ml) warm water
  • Dry Ingredients
  • ½ cup (70 g) white rice flour
  • Sauce
  • Marinade sauce from the wings
  • 4 tbsp water
  • Few dashes of Naam Phrik Phao (Thai roasted chili paste) -optional
Instructions
  1. Sprinkle salt on the garlic and chop them finely. The salt will help release the flavor from the garlic. Transfer into a small bowl and add in warm water. Let it sit for a few minutes.
  2. Strain the liquid over a fine-mesh strainer and use the back of the spoon to smoosh out the liquid from the garlic as much as possible. Reserve the garlic for later use. Add the fish sauce and sugar to the bowl and mix until the sugar is dissolved.
  3. Place the wings in a zip loc bag and pour half of the marinade in, reserving the rest for the finishing sauce.
  4. Squish the bag to make sure the marinade is coated on the wings. Refrigerate for at least 4 hours or preferably overnight for maximum flavor.
  5. In a shallow pan, fry the garlic until light golden brown. Remove from oil and drain on kitchen paper. They can be kept in an airtight container at room temperature for up to 2 days.
  6. Take out the wings and drain them for 15 mins before frying.
  7. Pour oil (about 2 inches depth) into a large pot or dutch oven and heat to 180C/350F.
  8. Dredge the wings in the rice flour, making sure they are evenly coated. Shake off excess flour.
  9. Gently drop them into the hot oil and fry for 5 mins, turning them occasionally.
  10. Transfer onto kitchen paper to drain.
  11. Add 4 tbsp water and Naam Phrik Phao to the reserved marinade and stir well.
  12. Bring the mixture to boil in a large pan or wok and lower heat. Continue to cook until the sauce thickens slightly. Add in the wings and toss them constantly, until the sauce coats each wing. Sprinkle fried garlic and turn off heat.
  13. Transfer to serving plate and enjoy.

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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