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Pok pok portland wings recipe


So tell me Dear Reader, do you have a deep fryer?
I remember when some old friends of mine from many, many years ago bought a deep fryer to make chicken wings.
We sat down at a table in the air conditioned confines of the dark restaurant that looked like it could have come from Thailand (or Hawaii or another such tropical location) and ordered a serve of wings.
Add the 1/4 cup of water to the remaining fish sauce mixture, stir well, and set it aside.Make the sauce and marinate the wings.Author: Josephine Chan, recipe Type: Main Course, cuisine: Vietnamese.Continue tossing until the sauce has become a sticky, caramel-colored glaze that coats the wings completely.I also included extra garlic (6 cloves total used serrano chilies instead of jalapenos, and omitted the cilantro.Salted caramel and umami fish sauce were the first comment gagner de l argent sur pokemon things that came to mind as we finished off the serve.And when Pok Pok wings were first becoming popular, fish sauce was likely not something many Western cooks had in their cabinets.The next time we saw them was two months after their purchase and they gained a lot of weight mostly from their love of hot wings! These Pok Pok fish sauce chicken wings are so intensely tasty and umami-rich that you cant let.
They were as ubiquitous as bowls of nuts at a bar.
Add half of the chicken wings, and cook, using tongs, a wok spatula, or a deft flick of your wrist to toss the wings in the liquid every 15 seconds or so, until the liquid has become a sticky, caramel-colored glaze that coats the wings.Add the fish sauce and sugar to the bowl and stir until the sugar has fully dissolved.Divide the fish sauce mixture in two even portions and marinate the chicken wings in one half of the mixture with 1 teaspoon of the chopped garlic (reserve the rest).Add the fried wings and toss them around in the sauce.Then add the (optional) roasted chile paste.



Reprinted with permission from Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand by Andy Ricker with JJ Goode, copyright 2013.
The sticky coating seals in the heat, so this batch of wings should keep warm while you finish the next one.
 According to the recipe creators, Andy Ricker Ike, this wings practically pay their mortgage!

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