Pok Pok Wings (Vietnamese Fish Sauce Wings)
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
368 kcal
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Course
Main Course
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Cuisine
Vietnamese
Pok Pok Wings (Vietnamese Fish Sauce Wings)
Description
Pok Pok Wings (Vietnamese Fish Sauce Wings) begin by marinating chicken wings in a blend of fish sauce, sugar, and crushed garlic for several hours to infuse flavor and tenderize. After marinating, minced garlic is fried separately until golden and reserved, adding texture and aroma as a final garnish.
Wings are dried and coated with cornstarch, then deep-fried in batches to achieve a golden, crispy crust. Separately, the reserved marinade is simmered until syrupy and strained, then tossed with the hot wings to glaze them with balanced sweetness and savory notes. The final addition of fresh chopped cilantro and mint provides herbal freshness to the rich, crispy wings.
This dish is best served immediately while retaining hot crispiness and fragrant garnish. Avoid overcrowding the frying pan to maintain oil temperature and wing crispness. Patting wings dry before coating aids in crisping. The fried garlic adds an extra layer of flavor and texture that complements the wings well.
Ingredients
- 1/4 cup fish sauce
- 1/4 cup superfine sugar
- 8 cloves garlic 5 crushed and 3 minced
- 1 1/2 pounds (750g) chicken wings
- 2 tablespoons vegetable oil plus more for frying
- 1/3 cup corn starch
- 1 tablespoon cilantro chopped
- 1 tablespoon mint chopped
Instructions
- In a bowl, whisk together the fish sauce, sugar, and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.
- Heat 2 tablespoons of oil in a small skillet. Add the minced garlic and cook over moderate heat until golden, about 3 minutes. Drain the garlic on paper towels.
- In a large pot, heat 2 inches of oil to 350°F (176°C). Pat the wings dry with paper towels and reserve the marinade. Place the cornstarch in a shallow bowl, add the wings, and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels and transfer to a bowl.
- In a small saucepan, simmer the reserved marinade over moderately high heat until syrupy, about 5 minutes. Strain it over the wings and toss to coat. Top with cilantro, mint, and fried garlic, then serve immediately.
Notes
- Pat wings dry before marinating to ensure crispiness when frying.
- Do not overcrowd the oil during frying to maintain proper temperature and crisp results.
- Fried garlic adds flavor and texture; don't omit it from the garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 368kcal | 18% |
| Carbohydrates | 25g | 8% |
| Protein | 18g | 36% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 1208mg | 50% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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