Introduction: How to Cook Vietnamese Fish Sauce Chicken Wings (Pok Pok Wings)
There’s an amazing Vietnamese takeaway store down the road from my place that makes Fish Sauce Chicken Wings otherwise known as Pok Pok Wings.
They’re amazing and I’ve figured out a recipe for them.
These wings are easy to make and taste in creditable! They're crunchy and sticky with a sweet and savory sauce.
- Chicken wings
- Fish sauce
Step 1: To Start Off With, You'll Need 3 to 4 Peeled Cloves of Garlic, Roughly Slice Them.
Then sprinkle the garlic with some salt, this will help draw out the moisture for a later step.
Chop the garlic into smaller pieces.
Now add the garlic to a small bowl with half a cup of warm water.
The warm water and salt will draw out the garlic flavour, let it sit for a few minutes.
Step 2: Next in Another Bowl Add Three Tablespoons of Sugar.
Then 5 to 6 table spoons of fish sauce.
Mix together until the sugar dissolves.
Step 3: Using a Strainer, Pour the Water That Has Now Been Flavoured With the Garlic Into the Bowl.
Push out as much of the liquid as possible.
The reason behind not adding the whole garlic pieces is so they do not burn as the wings are fried.
Keep the garlic to one side, for frying later.
Mix the garlic water, fish sauce and sugar together.
Step 4: Next, You'll Need a Large Ziplock Bag, Open It Up and Place the Chicken Wings Inside.
Then pour in half a cup of corn flour.
On top of the flour add half of the fish sauce mixture, make sure to save the other half for later.
Step 5: Seal the Bag With a Bit of Air and Mix the Chicken, Flour and Fish Sauce Together.
This will cover the wing with a cross between a breading and a batter.
Let the chicken sit in the fridge while you heat the oil.
Step 6: Fill a Cast Iron Pot ¾ Full With Canola Oil.
When the oil reaches 300f or 150c add the garlic to oil.
The garlic will become nice and crispy.
When it just starts to turn golden brown, remove and place on some paper towel.
Step 7: Let the Oil Heat to a Temp of 375f or 190c Before Adding the Chicken Wings.
Cook them in batches of 4 or 5.
You don't want to over crowd the pot because it will bring the temp of the oil down to low.
Fry the wings for 8 to 10 minutes or until the skin is golden brown and crispy.
Once the wings a cooked, taken them out of the oil to drain and 30 seconds before placing them on paper towel.
Repeat this until all of your wings are cooked.
Step 8: Now the Wings Are Cooked, It's Time to Finish the Sauce.
Heat a wok or a deep sided pan over medium before adding the other half of the fish sauce mixture.
Reduce the fish sauce and sugar mixture until it just begin to thicken.
Add one teaspoon of crush chili.
Mix the chilli through before turning off the heat.
Step 9: Add the Chicken Wings to the Wok and Mix Them Through the Sauce.
Don't worry the wings will still be nice and crispy.
Step 10: All That's Left to Do Is Serve Them Up!
Sprinkle over the fried garlic and top some coriander, also know as cilantro.