Sticky Vietnamese Boneless Wings (Pok Pok Chicken Wings!

• Meat

  • 1 lb Chicken breast, boneless skinless

• Produce

  • 4 oz Carrot spears
  • 1 Cilantro, sprigs
  • 4 oz Daikon radish spears
  • 4 cloves Garlic

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Fish sauce
  • 1/4 cup Vietnamese-style fish sauce

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 1/2 tsp Salt
  • 1/2 cup White sugar

• Oils & Vinegars

  • 1 Oil
  • 4 tbsp White vinegar

• Dairy

  • 1/2 cup Milk

• Liquids

  • 7/8 cup Water

Found on thewanderlustkitchen.com

Description

Ingredients

• 4 ounces carrot spears
• 4 ounces daikon radish spears
• 3/4 cup water
• 1/3 cup white sugar
• 4 tablespoons white vinegar
• 1 tablespoon fish sauce
• 1 pound boneless skinless chicken breast, cut into thick strips 2 long
• 1/4 cup Vietnamese-style fish sauce
• 4 cloves garlic
• 1/2 teaspoon salt
• 1/8 cup warm water
• 1/4 cup white sugar
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 egg, beaten
• 1/2 cup milk
• Oil for frying
• Cilantro sprigs

Directions

• Place the carrot, radish, water, sugar, vinegar, and fish sauce in a large tupperware or seal-able glass container. Shake well, and refrigerate for 4 hours or up to 2 days.
• Place the minced garlic and salt in small bowl. Use a wooden spoon to mash the two together for about 15 seconds or so. Add the warm water and allow it to rest for 5 minutes. Reserving the water, strain the garlic from the bowl. Add the fish sauce and sugar to the garlic water and stir until the sugar has dissolved. Reserve half of the marinade, then marinate chicken pieces in the other half of the mixture (about 1/4 cup). Cover and refrigerate 4 hours or up to 1 day.
• minutes before you are ready to fry the wings, transfer the chicken pieces to a colander in the sink and let them drain well.
• In a large, shallow bowl, beat the egg and stir in the milk. In a second shallow bowl or rimmed plate, mix together the flour and teaspoon of salt. Dip the drained chicken pieces into the egg mixture, then the flour mixture, then repeat so each piece of chicken is double coated. Place the coated chicken on a sheet pan and refrigerate for 10 minutes to dry out the coating.
• Pour 3 inches of oil into a wide pot set over medium-high heat. Bring the oil to 350 degrees, then turn the heat down slightly to maintain a consistent temperature. Fry the chicken in batches, returning the oil to 350 between batches, for 5-7 minutes or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
• Add 1/4 cup of water to the remaining fish sauce marinade. Transfer to a large pan and bring to a boil over high heat. Cook until the mixture has reduced by half, about 30-45 seconds. Add the wings and cook, tossing the wings in the sauce every 15 seconds, until the liquid becomes sticky and caramel-colored. Serve with pickled veggies and several sprigs of cilantro.