Fish Sauce Chicken Wings (Pok Pok)


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(16 Ratings)

Preparation time
15-30 mins

Cooking time
30 mins


I’ve had this dish ever since I was a little girl. After all these years I still get excited when I see a pot of it sitting on my mom’s stove. I love it because it’s nice and crispy even when drenched with fish sauce. I recommend eating it with rice because it can get salty without it. WARNING: your entire house will smell when you make this. You’ve been forewarned. :)

Fish Sauce Chicken Wings (Pok Pok), 4.0 out of 5 based on 16 ratings


  • 2 pounds of chicken wings and drumsticks
  • ¼ cup ginger, finely minced
  • 1 cup fish sauce
  • 1 tablespoon sugar
  • Black pepper and chili paste, to taste
  • Vegetable oil for deep frying (or any oil of your choosing)


1.  Heat oil in frying pan. Deep fry chicken wings and drumsticks until golden brown. Set aside.

2.  Finely mince ginger. In a small bowl, add fish sauce, sugar, ginger, black pepper and chili paste. Mix well.

3.  In a large frying pan, add 1 to 2 tablespoon oil. On medium heat, add deep fried chicken to pan. Add half of sauce to chicken. On low or low to medium heat, allow for the chicken to absorb sauce. Be sure to evenly coat the chicken with sauce and occasionally stir, so all chicken pieces have an opportunity to simmer in sauce. Continue to add sauce until you reach desired saltiness. The process of coating chicken with sauce should take 10 to 15 minutes.

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