Pok Pok Fish Sauce Wings Food

POK POK WINGS (VIETNAMESE FISH SAUCE WINGS)

Pok Pok Wings (Vietnamese Fish Sauce Wings) image

Make and share this Pok Pok Wings (Vietnamese Fish Sauce Wings) recipe from Food.com.

Provided by Lavender Lynn

Categories Chicken

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup fish sauce
1/4 cup superfine sugar
8 garlic cloves, 5 crushed and 3 minced
1 1/2 lbs chicken wings
2 tablespoons vegetable oil, plus more for frying
1/3 cup cornstarch
1 tablespoon cilantro, chopped
1 tablespoon mint, chopped

Steps:

In a bowl, whisk the fish sauce, sugar and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.
Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.
In a large pot, heat 2 inches of oil to 350°. Pat the wings dry on paper towels; reserve the marinade. Put 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 marinade over moderately high heat until syrupy, 5 minutes. Strain over the wings and toss. Top with the cilantro, mint and fried garlic and serve immediately.

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In a bowl, whisk the fish sauce, sugar and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.
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In a small saucepan, simmer the marinade over moderately high heat until syrupy (see photo above). Strain over the wings and toss. Top with the cilantro, mint and fried garlic and serve.

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In a bowl, whisk the fish sauce, sugar and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.
Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.
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In a small saucepan, simmer the marinade over moderately high heat until syrupy, 5 minutes. Strain over the wings and toss. Top with the cilantro, mint and fried garlic and serve.

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