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How to Make Pok Pok's Kai Yaang, the Ultimate Roast Chicken By: Alyse Whitney Related To: Chicken Poultry Grilling Chicken doesn't have to be boring, and Pok Pok's chef, Andy Ricker, proves that with his cult-favorite dish, Kai Yaang.

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FINISH. (1) ADD 1/4 cup water to the reserved fish sauce mixture. (2) COMBINE 1/4 cup of the water-fish sauce mixture and half the chile paste (if you are using it), bring to a full boil in a nonstick wok, and reduce for about 45 seconds. (3) ADD half the wings and toss every 15 seconds, until a caramelized glaze coats the wings, about 1 minute.

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Recipe Details Andy Ricker's Kai Yaang (Whole Roasted Young Chicken), From 'Pok Pok' Active 45 mins Total 16 hrs Serves 4 to 8 servings Ingredients 2 Cornish game hens or poussins ( 1 1/4 to 1 1/2 pounds each ), rinsed inside and out Brine: 1/2 cup kosher salt 1/4 cup superfine sugar 10 cups tepid water 5 or 6 unpeeled garlic cloves

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Guy drops in at Portland's Pok Pok for some Vietnamese-style chicken wings.Subscribe to Food Network: https://foodtv.com/2WXIIWZCatch Diners, Drive-ins and D.

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Pok Pok, a Thai restaurant that grew from a roast chicken shack in Southeast Portland to a bicoastal restaurant group with locations in New York, Los Angeles, Las Vegas and a half dozen Portland.

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1/4 cup tempura batter mix (preferably Gogi brand) 1/4 cup water. 1. Make the sauce and marinate the wings. Very finely chop the garlic, sprinkle on the salt, then chop the two together for 15 seconds or so. Scrape the mixture into small bowl, add the 1/4 cup of warm water, and let it sit for a few minutes.

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1 ounce peeled garlic (about 8 medium cloves) 1 teaspoon kosher salt 1/4 cup warm water 1/2 cup Vietnamese fish sauce 1/2 cup superfine sugar 2 pounds medium-size chicken wings (about 12), split.

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Oil spray. 1/2 cup rice flour. 1/8 cup tempura batter flour. 1/4 cup water. 2-3 birds eye chillies, finely chopped. 1-2 teaspoons chilli sauce. Step 1 - Chop the garlic cloves with the salt and soak in the hot water for 5 minutes. Strain the garlic mushing it against a sieve (you can discard the water). Mix the fish sauce and sugar and stir.

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Preheat oven to 500°F. Set a wire rack inside a large rimmed baking sheet. Toss wings, oil, and salt in a large bowl. Arrange wings in a single layer on rack and bake until golden brown, crispy.

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Vietnamese Chicken Wings Vietnamese Caramel Chicken Lemongrass Wings Lucky for me, a quick Google search for Pok Pok wings pulls up Andy Ricker's recipe, published on the Food & Wine magazine. Named after the Vietnamese chef who created this recipe, these Pok Pok wings are called "Ike's Vietnamese Fish Sauce Wings."

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5 Heat the oil in a large wok and fry some minced garlic till fragrant. Add sugar and fish sauce. Add the Thai chili paste and bring it a simmer to get a thick and sticky sauce. 6 Drop the fried or baked chicken wings and coat with the sticky glaze. Transfer to a serving plate and garnish with fried minced garlic.

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RECIPE Make Pok Pok's Famous Wings at Home Pok Pok built a national empire on addictive Vietnamese chicken wings. Meet the man behind the recipe. By Benjamin Tepler October 1, 2013 Published in the October 2013 issue of Portland Monthly Pok Pok's Ich "Ike" Truong Image: Austin Bush, Courtesy Ten Speed Press

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Inspired by Ike's Vietnamese Pok Pok Chicken Wings, these Vietnamese chicken wings are caramelized in a simple sauce that will have you licking your fingers! 4.5 from 2 votes Pin Rate Save Course: Appetizers Cuisine: Vietnamese Prep Time: 4 hrs Cook Time: 30 mins Total Time: 4 hrs 30 mins Servings: 4 -6

You know what would be good on National Chicken Wing Day? Pok Pok wings The Seattle Times

These simple Vietnamese chicken wings consists of some fish sauce, sugar and loads of crispy garlic and is inspired by Pok Pok in Portland. You can never go wrong with some good old fashioned chicken wings like teriyaki chicken wings or honey lemon pepper wings, but why not mix it up.

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Pok Pok is a restaurant and restaurant group owned by Chef Andy Ricker in the Portland, Oregon area and they, among other things, are known for their pungent fish sauce marinated chicken wings coated with a crispy rice flour fried coating. The original recipe contains a fair amount of garlic, but we have reimagined them for you.

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Use a thermometer like this Thermapen to get an accurate temperature reading of both the oil and the wings to ensure they are done. Fry the wings (in batches) for 4 minutes each side. Remove and drain on a metal rack. Place the wings in a large bowl and toss them with the reserved marinade.