I can’t get enough of these Vietnamese Chicken Wings! Caramelized in a sweet and savory sauce, they’re so good that you’ll be licking your fingers clean.
Do we even need words in this post? I mean, just look at those wings.
Even if you’ve never been to Pok Pok (locations in Portland, NYC, and LA), you’re about to join the rest of us who are obsessed with Ike’s Vietnamese Fish Sauce Chicken Wings.
Andy Ricker, the mastermind behind Pok Pok and winner of two James Beard awards, is my celebrity chef crush.
He’s known for his brilliant adaptations of traditional Northern Thai cuisine. While Pok Pok is considered a “Thai” restaurant, the most popular item on the menu is the Vietnamese fried chicken wings. In his Pok Pok Cookbook, Ricker jokes that those wings “pay the mortgage!”.
Table of Contents
Reasons to Love These Vietnamese-Style Chicken Wings
- These umami bombs, as Ricker calls them, are meaty, savory, salty, and a little bit sweet.
- The caramelized sauce on these wings is simply irresistible.
- Every time I make this dish, they’re a hit with guests and leave everyone wanting more.
Recipe Ingredients
- Fish Sauce: Gives the wings their deep, savory flavor. It’s salty, slightly sweet, and just perfect for authentic Vietnamese taste.
- Garlic: Fresh garlic adds a wonderful aroma and a punch of flavor.
- Daikon Radish: These add a nice crunch and a mild, slightly sweet taste.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Seasoning Variation: For an extra flavor boost, try sprinkling the wings with chicken bouillon powder or shiitake mushroom bouillon. These seasonings add a savory, umami flavor that takes the wings to the next level and makes them even more irresistible.
- Vietnamese Chicken Wings: For a classic twist, you can use whole chicken wings instead of boneless skinless chicken breast. The wings are extra flavorful and have a wonderful crunch. Just keep an eye on the cooking time to make sure they’re perfectly crispy and cooked through.
How to Make Vietnamese Chicken Wings
For the Pickled Vegetables
Step #1: Place the carrot, radish, water, sugar, vinegar, and fish sauce in a large Tupperware or sealable glass container. Shake well, and refrigerate for 4 hours or up to 2 days.
For the Wings
Step #1: Place the minced garlic and salt in a small bowl. Use a wooden spoon to mash the two together for about 15 seconds. Add the warm water and allow it to rest for 5 minutes. Reserving the water, strain the garlic from the bowl. Add the fish sauce and sugar to the garlic water and stir until the sugar has dissolved. Reserve half of the marinade, then marinate chicken pieces in the other half of the mixture (about ¼ cup). Cover and refrigerate for 4 hours or up to 1 day.
Step #2: A few minutes before you are ready to fry the wings, transfer the chicken pieces to a colander in the sink and let them drain well.
Step #3: In a large bowl, beat the egg and stir in the milk. In a second shallow bowl or rimmed plate, mix together the flour and a teaspoon of salt. Dip the drained chicken pieces into the egg mixture, then the flour mixture, then repeat so each piece of chicken is double coated. Place the coated chicken on a sheet pan and refrigerate for 10 minutes to dry out the coating.
Step #4: Pour 3 inches of oil into a wide pot set over medium-high heat. Bring the oil to 350°F (175°C), then turn the heat down slightly to maintain a consistent temperature. Fry the chicken in batches, returning the oil to 350°F (175°C) between batches, for 5-7 minutes or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
Step #5: Add ¼ cup of water to the remaining fish sauce marinade. Transfer to a large pan and bring to a boil over high heat. Cook until the mixture has reduced by half, about 30-45 seconds. Add the wings and cook, tossing the wings in the sauce every 15 seconds, until the liquid becomes sticky and caramel-colored. Serve with pickled veggies and several sprigs of cilantro.
Expert Tips
- Shake Off Excess Flour: After coating the chicken in flour, shake off any excess before frying. This prevents the coating from becoming too thick and ensures a light, crispy texture.
- Simmer the Sauce: After bringing the sauce to a boil, reduce the heat and let it simmer for a bit. This allows the flavors to meld together and the sauce to thicken perfectly, making the wings extra delicious.
FAQs
Absolutely! For a healthier option, bake the chicken. Preheat your oven to 400°F (200°C) and bake the coated chicken on a greased baking sheet for 20-25 minutes, turning halfway through, until golden and crispy. I’d recommend lining the tray with a silicone mat, parchment paper, or foil to catch those drips and make cleanup easier.
You can substitute all-purpose flour with cornstarch, potato starch, or rice flour. Toss the chicken in any of those options to create a lighter and crispier coating, giving the wings an extra crunch.
Storage Info
To store Vietnamese Chicken Wings, place them in an airtight container in the refrigerator for up to 3 days. You can freeze the wings for up to 2 months.
To reheat, bake them in a preheated oven at 375°F (190°C) for 10-15 minutes until heated through and crispy. Avoid microwaving as it can make the coating soggy.
Vietnamese Chicken Wings Recipe
RECOMMENDED PRODUCTS
Ingredients
For the Pickled Vegetables
- 4 ounces carrot spears
- 4 ounces daikon radish spears
- 3/4 cup water
- 1/3 cup white sugar
- 4 tablespoons white vinegar
- 1 tbsp fish sauce
For the Wings
- 1 pound boneless skinless chicken breast - cut into thick strips 2″ long
- 1/4 cup Vietnamese-style fish sauce
- 4 cloves garlic
- 1/2 tsp salt
- 1/8 cup warm water
- 1/4 cup white sugar
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 egg - beaten
- 1/2 cup milk
- Oil for frying
- Cilantro sprigs
Instructions
For the Pickled Vegetables
- Place the carrot, radish, water, sugar, vinegar, and fish sauce in a large Tupperware or sealable glass container. Shake well, and refrigerate for 4 hours or up to 2 days.
For the Wings
- Place the minced garlic and salt in a small bowl. Use a wooden spoon to mash the two together for about 15 seconds. Add the warm water and allow it to rest for 5 minutes. Reserving the water, strain the garlic from the bowl. Add the fish sauce and sugar to the garlic water and stir until the sugar has dissolved. Reserve half of the marinade, then marinate chicken pieces in the other half of the mixture (about ¼ cup). Cover and refrigerate for 4 hours or up to 1 day.
- A few minutes before you are ready to fry the wings, transfer the chicken pieces to a colander in the sink and let them drain well.
- In a large shallow bowl, beat the egg and stir in the milk. In a second shallow bowl or rimmed plate, mix together the flour and a teaspoon of salt. Dip the drained chicken pieces into the egg mixture, then the flour mixture, then repeat so each piece of chicken is double coated. Place the coated chicken on a sheet pan and refrigerate for 10 minutes to dry out the coating.
- Pour 3 inches of oil into a wide pot set over medium-high heat. Bring the oil to 350°F (175°C), then turn the heat down slightly to maintain a consistent temperature. Fry the chicken in batches, returning the oil to 350°F (175°C) between batches, for 5-7 minutes or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
- Add ¼ cup of water to the remaining fish sauce marinade. Transfer to a large pan and bring to a boil over high heat. Cook until the mixture has reduced by half, about 30-45 seconds. Add the wings and cook, tossing the wings in the sauce every 15 seconds, until the liquid becomes sticky and caramel-colored. Serve with pickled veggies and several sprigs of cilantro.
NOTES
Nutrition
These wings had such a good balance of crispy edges and a glossy sauce.
Hands down those wings look so amazingly good. The glaze that’s on them looks so mouthwatering, that I might drool a little. I am going to try to make these wings and hopefully they come out looking as good as the picture! Thanks for the recipe and the amazing pictures!