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Phnom Penh Cambodian Style Fried Chicken Wings

phnom penh fried chicken - www.iamafoodblog.com

There’s a restaurant in Vancouver that’s known for its fried chicken wings. It’s a hole in the wall kinda joint in Chinatown, where you have to line up for hours, usually in the rain, for your hit of chicken wing crack. When I’m in Vancouver, you’ll find me there most rainy nights. I’m not quick sure what makes their wings so addictive, but I’m pretty sure it’s a mix of MSG and sugar.

phnom penh fried chicken - www.iamafoodblog.com

I skipped out on the powdered MSG, only because I don’t have any on hand – I don’t have anything against it at all, in fact, I have fond memories of my mom using it when we were little, before MSG got a bad rep. Instead of MSG, to amp up the umami flavor, I turned to one of my other favorite flavors, fish sauce. A quick fish sauce and sugar marinade, rice flour for a light and crispy coating, and lime with salt and pepper for dips and you’ve got fried chicken wings that I could eat all day, every day.

phnom penh fried chicken - www.iamafoodblog.com

Seriously guys, this fried chicken is magic. It manages to be light (for fried chicken) and the sugar just adds that extra bit of interest. I know what you’re thinking, sugar on chicken?! But trust me, you want this chicken. I want this chicken!

Phnom Penh Cambodian Style Fried Chicken Wing Recipe
serves 2


  • 2 tablespoons fish sauce
  • 4 cloves garlic, minced
  • 2 tablespoons sugar
  • juice 1/2 lime
  • 1.5 pounds chicken wings
  • oil, to deep fry (I like grapeseed)
  • 1 cup rice flour
  • generous sprinkle of sugar, to finish
  • sliced green onions and cilantro, to garnish
  • juice of 1/2 lime
  • salt and pepper, to taste

In a large bowl, whisk together the fish sauce, garlic, sugar, and lime juice. Add the wings and toss to coat. Let marinate for 1 hour.

Heat up at least 2 inches of oil (I prefer rice bran or grapeseed) in a deep cast iron or heavy bottomed pot over medium heat until 375°.

Place the rice flour in a bowl and, working in batches, coat the chicken wings, shaking off the excess flour. Use a pair of tongs to gently add the chicken to the hot oil.

Deep fry in batches, being careful not to crowd the pan. Flip occasionally as needed, until crunchy, brown and cooked through, 7-8 minutes. Let drain on a rack or paper towels. Sprinkle generously with sugar while still hot. Top with cilantro and green onions. In a small bowl, whisk together the lime juice and salt and pepper. You want enough pepper that the lime juice looks almost grey. Dip wings into the lime-salt-pepper sauce and enjoy!

phnom penh fried chicken - www.iamafoodblog.com

phnom penh fried chicken - www.iamafoodblog.com

18 Comments • Add yours!

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  1. First thought: Mmmmm!

  2. Fried chicken is my death row meal and Phnom Penh is one of my fave places I’ve been! Def making this.

  3. ooohhh. i was just in texas and i couldn’t help but prefer asian chicken wings i’ve had in the past over the fried chicken i tried in texas. and if you haven’t tried the dry fried chicken wings from san tung in sf, gogogogo!!

  4. i need chicken crack! this seriously looks so good I’m now hungry. and I just ate dinner…

  5. Going to try make these these next week for my taste of Asia fest for my friends, cheers Stephanie!

  6. Omgomgomgomgmfmgmmf

  7. This sounds fantastic! I’m going to have to try this.

  8. Aiyahhhhhh !!! I just made fried chicken and then remembered this post! This is my next recipe to make for sure! Thank you for figuring out the crack chicken!!! Xoxo

  9. Great recipe, I made them four times already! Thanks.

  10. Thank you thank you thank you for posting this recipe! My favorite chicken wings on earth! I was lucky to have them when I was in Vancouver and I’m glad I can make them at home. You’re the best!!!

  11. haha we’re in Phnom Penh, Cambodia and I wish we could get wings like this!

  12. GIRRRRL I haven’t had phnom penh chicken wings in so long…I CANT EVEN.

  13. Oh gosh, my mouth is watering! Book marked for later. Too hot to cook this right now, but in fall I’m all over it!

  14. This is amazing! I have been recently diagnosed with Celiacs and as a Southerner and transplant to Montreal, fried chicken was a serious comfort food and I was devastated to lose it! Your recipe with rice flour is just the thing I’ve been looking for! Thanks for sharing and I’ll be making this ASAP :)

  15. Good lord, this looks amazing.

  16. Can you substitute the rice flour for white flour?

    Michael Dambrosio on August 24, 2016 at 12:22 pm