RECIPE - Vietnamese Popcorn Chicken tossed in Lime Juice & Fish Sauce!
๐๐ข๐๐ญ๐ง๐๐ฆ๐๐ฌ๐ ๐๐จ๐ฉ๐๐จ๐ซ๐ง ๐๐ก๐ข๐๐ค๐๐ง ๐ฐ๐ข๐ญ๐ก ๐๐ข๐ฆ๐ ๐๐ฎ๐ข๐๐ & ๐ ๐ข๐ฌ๐ก ๐๐๐ฎ๐๐!
If you live in Vancouver, you defs know what Phnom Penh wings are! Itโs an institution & staple here, and everyone seems to keep coming back and lining up for more of these crunchy, tangy, savory wings! To celebrate my craving for this amazing dish, I recreated my own spin on this well-loved and uber popular Vietnamese-style wings. See below for recipe.
HOW TO MAKE
INGREDIENTS
For marinade:
3-4 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1.5 tsp garlic powder OR 1 bulb garlic, diced finely
1/2 to 1 tsp chicken powder
1/2 tsp salt
1/2 tsp ground white pepper
For sauce:
1.5 tbsp fish sauce
2 tbsp white sugar
1.5 tbsp water
1-2 tbsp lime juice (depends on how tangy you like it)
For frying:
1/2 cup cornstarch
3 liters Vegetable Oil
Deep fryer
PROCEDURE
Mix all marinade ingredients together in a ziploc bag and set in the fridge for at least 3 hours, preferably overnight
Mix all glaze ingredients in a small pot and bring to a boil in medium to high heat, stirring constantly until sauce thickens but not to the point that itโs becoming caramel lol! Set aside glaze.
Dredge chicken in cornstarch. Make sure to coat every nook and cranny of the chicken. Deep fry chicken thighs at 350 degree celsius for about 2-3 minutes or until golden brown. Put on a paper towel-lined dish to drain excess oil.
Put chicken in a bowl and pour over glaze, and toss around
Garnish with chopped garlic, cilantro, lime wedges, chopped peanuts and sliced serrano or jalapeno chilis!
Enjoy!
Hope you enjoy this recipe! Let me know how you like it!
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