Vietnamese Pok Pok Style Sauce
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!
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Equipment
- Measuring cups
- Measuring spoons
- saucepan
- mixing bowl
- Spoon or whisk
Ingredients
- 1/4 cup fish sauce
- 1/4 cup superfine sugar
- 8 cloves garlic 5 crushed and 3 minced
- 2 tbsps vegetable oil plus more for frying
- 1/3 cup cornstarch
- 1 tbsp chopped cilantro
- 1 tbsp chopped 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.
- Add wings and toss until well coated.
Video
Notes
https://www.pdxmonthly.com/eat-and-drink/2013/10/make-pok-poks-famous-wings-at-home-october-2013