30 minutes or less/dinner/meat/recipes/restaurant recipes

Phnom Penh Cambodian Style Fried Chicken Wings

Posted July 7, 2016 by Stephanie

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


  1. this actually made me drool.

  2. Rosie says:

    First thought: Mmmmm!

  3. D says:

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

  4. 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!!

  5. Alana says:

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

  6. Jim Choi says:

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

  7. Beau says:


  8. Cindi says:

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

  9. 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

  10. Chef Cray says:

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

  11. Tom says:

    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!!!

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

  13. Amy says:

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

  14. Rachel says:

    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!

  15. Autumn Wood says:

    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 :)

  16. Braxton says:

    Good lord, this looks amazing.

  17. Michael Dambrosio says:

    Can you substitute the rice flour for white flour?

    1. Stephanie Le says:

      yes, but it might not have the same amount of crunch.

  18. Kristine says:

    Oh man! We love Phnom Penh wings! Every time we visit Vancouver it’s on the top of our food list. Haven’t been back since 2015 and no signs of being sale to go back this year so really excited you posted this! Definitely cooking this for dinner tomorrow night! THANK YOU!

  19. Tina says:

    Omg I love that restaurant. It’s own by a very sweet family. My sister is friends with the daughter. Hands down best restaurant in Vancouver

  20. amanda says:

    how much msg would be used if fish sauce isn’t being used?

    1. Stephanie says:

      hi amanda, i haven’t made these wings without fish sauce, it’s essential to the dish!

  21. Susan says:

    To get it closer to the PP’s wings, toss the fried wings in some quick sauteed garlic and sliced green onions and sprinkle a mixture 5 spice pepper mixed with salt and a smidge of sugar.

  22. Georgina A Howard says:

    I made it the first time and did it successfully and yummy . My two daughters almost can not breathe as they were too full ,posted on FB and everyone wanted the recipe . I did arrow flour instead of rice flour and it added more flavor . I used peanut oil to fry and marinated the wings overnight . Yummy

  23. Mimi says:

    Hi! Would you be able to tell me if this recipe use glutinous rice flour or regular? Looks so yummy

    1. Stephanie says:

      hi, just regular rice flour :)

  24. chantelle nguyen says:

    Hey girl! Just wondering how much msg I should put into the recipe? :)))) super excited to make this!

    1. Stephanie says:

      i didn’t use any msg, but if you want to, a little sprinkle, like maybe 1/8 tsp!

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