The Famous Pok Pok Chicken Wings!
Adapted from Pok Pok
Preparation time: 30 minutes plus 4 hour or overnight marinating time
Cooking time: 30 minutes
- 8 cloves garlic, peeled
- 1 teaspoon fine salt
- 1/4 cup hot water
- 1/2 cup Vietnamese fish sauce
- 1/2 cup caster or superfine sugar
- 1 kg/2.2lbs chicken wings
- Oil spray
- 1/2 cup rice flour
- 1/8 cup tempura batter flour
- 1/4 cup water
- 2-3 birds eye chillies, finely chopped
- 1-2 teaspoons chilli sauce
Step 1 - Chop the garlic cloves with the salt and soak in the hot water for 5 minutes. Strain the garlic mushing it against a sieve (you can discard the water). Mix the fish sauce and sugar and stir until sugar is dissolved. Divide the fish sauce mixture in two even portions and marinate the chicken wings in one half of the mixture with 1 teaspoon of the chopped garlic (reserve the rest). Marinate in the fridge for 4 hours or overnight.
Step 2 - You can deep fry these but I prefer to bake them. Preheat oven to 200C/400F and line two trays with parchment. Drain the wings well discarding the marinade mix. Whisk the two flours together and place in a large shallow bowl. Dredge the wings in the flour and place on the tray. Spray with oil spray and bake for 20 minutes turning over once during cooking and spraying the other side with oil and adding the reserved garlic during the last 10 minutes (spray this with oil too).
Step 3 - Meanwhile heat the remaining half of the marinade you reserved with 1/4 cup of water, chillies and chilli sauce and bring to a boil and reduce to about half the quantity. Dip the cooked wings in the glaze and toss for 1 minutes. Sprinkle with garlic. Serve with salad and fresh herbs.