From Andy Ricker and Ike Truong's famous Pok Pok, comes a sticky-salty-sweet, umami-rich, fish sauce glaze, that's like a flavor bomb in your mouth. A true "foodie" chicken wing!
Course: Sauce
Cuisine: Vietnamese
Author: Karen Hughes
Equipment
Measuring cups
Measuring spoons
saucepan
mixing bowl
Spoon or whisk
Ingredients
1/4cupfish sauce
1/4cupsuperfine sugar
8clovesgarlic5 crushed and 3 minced
2tbspsvegetable oilplus more for frying
1/3cupcornstarch
1tbspchopped cilantro
1tbspchopped mint
Instructions
Heat saucepan over medium.
Sprinkle in a layer of sugar, let melt, then add another layer (no stirring necessary).
Repeat until all sugar is melted into a syrup.
Cook the syrup until it turns a deep amber in color and smells nutty (2–3 minutes).
Remove from heat and add to bowl.
Slowly stir in garlic and fish sauce until smooth.