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Re-Creation of Phnom Penh Restaurant | Vancouver, BC
Phnom Penh Chicken Wings Recipe
Chicken
At Phnom Penh Restaurant, they use the entire wing. This includes the Wing Tip, which not many people are fans of, but buying whole wings and cutting them yourself saves a little money. Pro tip: this goes for beef as well. If you do not like the wing tip, that’s fine too. Many grocery stores sell Wingettes and Drumettes split already.
Batter & Frying
I am a big fan of this batter recipe. It’s the perfect light crunch I love when eating anything deep fried. Having too much batter can cause a doughy texture especially when not frying for long enough. We want to be able to taste more chicken than fried batter. If the batter does not stick after frying, that could mean a few things… The marinade was not patted down enough. If you combine dry and wet dredge to a completely soaked marinated piece of chicken, it will result in clumpy batter. If oil is not hot enough, then the dredge will fall off. Keep in mind, adding more into hot oil will bring the temperature down. Control this by frying in batches and transferring to a cooling rack for chicken to get crispy. For this recipe, it is not necessary to deep fry twice. You can achieve a crispy result in just one go.
Sauce
It is common for restaurants to use pre-squeezed bottled Lemon or Lime Juice to cut down on labor cost from squeezing fresh, and it is a cheaper alternative. When I taste the Lemon Pepper Sauce at Phnom Penh Restaurant, I taste more Lime than Lemon, so I use Lime Juice instead, but still call it Lemon Pepper Sauce since it’s more familiar to people. Since I’m making a small batch of sauce, fresh is always best.
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In Vancouver, there are many great spots to eat and choose from. We have some of the best foods in the world with an astounding diversity of culture…