The fish sauce wings at Pok Pok in Portland were the original inspiration for this dish. In this version, the flavor balance is shifted a bit towards the sweetness of fresh oranges and brown sugar. I love you Pok Pok, but this recipe is tastier and requires no frying!
I’m using two whole butchered chickens today, but this recipe is really intended for about five pounds of chicken wings.
For the marinade:
1 cup fish sauce
1 cup orange juice
1/2 cup brown sugar, dissolved in 1 cup of water
2 tablespoons minced garlic
2 tablespoons minced ginger
zest from 1 orange
2 teaspoons coarsely ground black pepper
optional heat: 1 tablespoon chili garlic sauce
Marinate chicken overnight in the refrigerator, turning once.
Drain chicken, reserving the marinade.
Bake chicken uncovered at 425 for 1 hour.
Remove chicken from the oven, set aside.
Cook down the sauce: in the largest skillet you have, bring the reserved marinade to a boil, stirring constantly. It will begin to thicken in a few minutes. When this happens, turn the heat down to medium to avoid burning. When it has reduced to a thick, dark sauce, turn the heat down to low and toss the chicken in the sauce to coat.
I like to serve this intensely flavored chicken simply – with steamed rice and fresh cucumber slices.
To see the full instructional photo album, go to: frankie makes orange fish sauce chicken on facebook.