Vietnamese Fish Sauce Wings (Pok Pok Wings)
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  • 1/4 cup fish sauce
  • 1/4 cup superfine sugar
  • 8 cloves garlic, 5 crushed and 3 minced
  • 1 1/2 pounds chicken wings
  • 2 tablespoons vegetable oil, plus more for frying
  • 1/3 cup cornstarch
  • 1 tablespoon chopped cilantro
  • 1 tablespoon chopped mint


  1. 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.
  2. 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.
  3. 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.
  4. 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.

View the original recipe from Rasa Malaysia
Images by Rasa Malaysia

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