Tag Archives: fish sauce

Oh Mommy Umami: Fish Sauce Wings – Oregon

At first blush, fish sauce wings do not sound particularly appetizing. After all, this pungent Southeast Asian sauce made from anchovies and fermented in wooden barrels is intensely flavored and

Fish Sauce Wings

something of an acquired taste. But diners in Portland, Oregon, have been clamoring for fish sauce wings ever since Andy Ricker maxed out his credit cards in 2007 to open Pok Pok restaurant. Insanely popular there, Ricker opened outposts in NYC and LA in the intervening years.

These wings are a bit sweet, a bit salty, a bit crunchy and a bit spicy, and have been described by Ricker as “umami bombs.” We bet that you too will become strangely addicted before you can finish the batch and lick your fingers.

What goes great with chicken wings? Beer! Head on over to the Hood River Hops Fest, September 26, 2015, which showcases fresh hops beers from 36 Northwest breweries.

Fish Sauce Wings

  • Servings: 2-3
  • Difficulty: moderate
  • Print

 Ingredients

  • 8 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/8 cup warm water
  • 2 lbs. chicken wings, separated
  • 1/2 cup fish sauce
  • 1/2 cup confectioner’s sugar
  • 1 cup rice flour
  • 1/4 cup tempura batter
  • Vegetable oil
  • 1-2 teaspoons Sriracha sauce (optional)

Instructions

For marinade: Combine garlic, salt and warm water in a small bowl. Let set for a few minutes. Combine fish sauce and sugar in a deep dish or marinade tray. Using a mesh sieve, take garlic mixture and mash garlic through the sieve into the marinade tray until all the liquid is gone. Scrape out any leftover garlic that did not go through the sieve and reserve in a small dish for later. Add chicken to the marinade. Marinate for 6-8 hours or overnight, turning chicken occasionally.

For frying chicken: Heat oil to 325 degrees. Fry garlic until golden brown, remove with a slotted spot and reserve. Combine rice flour and tempura batter. Remove chicken from marinade and reserve the marinade. Coat chicken in flour mixture. Fry in batches for 10-12 minutes or until golden brown. While chicken is frying, take leftover marinade and add to a wok along with ¼ cup water and Sriracha sauce if desired. Boil mixture for 1-2 minutes. Keep warm. As chicken finishes, remove pieces with tongs and place in sauce, tossing each piece completely. Remove chicken and sprinkle with half of the fried garlic. Fry remaining batch of chicken, tossing in sauce and then adding garlic. Serve immediately.

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