I guess it’s fair to say that I have an obsession with chicken wings as like someone would over fried chicken. There’s this hole-in-the-wall restaurant in Vancouver that has been serving up some serious crack chicken wings for the past couple decades. Phnom Penh 金邊小館 is located in Chinatown and there is never a shortage of people lining up – a casual rainy weeknight will set you back at least 40 minutes. Yet we all happily comply! I think it’s partly because of their garlic butter sauce; and partly because of their crack dipping sauce that makes their wings so addictive!

To make these super delicious chicken wings at home a little healthier, I don’t use any powdered MSG. I substituted the umami flavour with a little fish sauce (I like using this one most) and sugar. I also replaced deep frying the chicken wings in hot oil with an air fryer (similar here).

These chicken wings are dead easy to make. They are light and crispy! A little tangy and sweet! The skin has a nice sugary crunch! It’s almost magic! All you need is some five minutes of prep time and 25 minutes of cooking time in the Actifry (you barely even have to lift a finger! You can go and enjoy that glass of wine and Netflix).

For the marinade, you will need a splash of fish sauce, sugar, corn starch, salt and pepper. For the dipping sauce you will need lime, white pepper powder and black pepper salt (I use Wu Hsing brand but you can find similar ones at any Asian supermarket). You can also use regular ground black pepper if you can’t find it. You can also add some BBQ spices for extra flavour!

I highly encourage you to make extra dipping sauce… you’ll want to double dip!

Phnom Penh Cambodian Fried Chicken Wings Recipe | Actifry Air Fryer

• Author: Nancy
• Prep Time: 5
• Cook Time: 25
• Total Time: 30
• Yield: 2 lbs 1x
• Category: Chicken Wings
• Method: Air Fryer
• Cuisine: Cambodian

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Description

Phnom Penh Cambodian style fried chicken wings recipe – light and crispy. Easy to make in 30 minutes. Actifry Air Fryer recipe.

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Scale 1x2x3x

Ingredients

• 2 lbs chicken wings
• 1 cup corn starch

Chicken Wing Marinade 

• 2 tbsp fish sauce
• 2 tbsp sugar
• 4–6 garlic (minced)
• dash of salt and pepper

Dipping Sauce

• 3–4 tbsp white pepper powder
• 1 tbsp black pepper salt
• 1 lime juice

Optional

• 1 tbsp butter (for air fryer)
• 1 stalk fine chopped green onions and cilantro for garnish

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Instructions

Chicken Wings

• In a large mixing bowl, mix fish sauce, sugar, salt and pepper, and minced garlic.
• Add chicken wings, toss and let marinade in fridge for 20 minutes. (Longer is ok too)
• In a large bowl, place corn starch and coat the chicken wings. Shake off excess flour.
• Add 1 tbsp of butter if you want that extra garlic butter flavour. For a healthier version, you do not need to add any oil. The chicken wings will give off enough oil for cooking.
• Using a pair of tongs, add the chicken wings to the air fryer pan.
• Turn on Actifry and set timer to 25 minutes.
• Enjoy that glass of wine and come back with the timer beeps.
• On a rack or paper towels, let the chicken wings rest for a few minutes. Be careful – the chicken wings are VERY HOT straight out of the air fryer! You do not want to burn your tongue!

Dipping Sauce

• In a small bowl, whisk together lime juice, white pepper powder and black pepper salt. You will want enough pepper so that the lime juice turn into a grey-ish colour.

Dip your wings in that peppery lime sauce and enjoy!

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Notes

If you do not have an air fryer you can bake the chicken wings for 45 minutes at 420F. Flipping every 20 to 30 mins.

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Nutrition

• Serving Size: 2

Keywords: chicken wings, air fryer, actifry, phnom phen, cambodian style, 金邊, 炸雞翅, 金邊炸雞翅

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Chef Clement Chan and the Torafuku team celebrates Torafuku’s third birthday. Torafuku translates to lucky tiger in Japanese, and tiger is the Chinese zodiac symbol for the number three. We’ve been here for their grand opening and curated private events! Now Chef Chan continues to explore the borders of Pan-Asian food with classical French and Italian influences. In honour of this significant anniversary, Torafuku is launching a new menu with dishes that are playful in spirit and serious in execution. We were lucky enough to sample the new summer menu prepared by Chef Sandy Chen!

Starting the evening off right is an Instagram worthy beautiful drink named Emarosa: Strawberry infused godernador pisco, lime lemongrass jasmine tea and eggwhite.

For the non-alcoholic drinker we have a refreshing mocktail of Yuzu Lemon Soda: yuzu lemon juice, simple syrup and soda.

The Dirty Bird 16: chicken liver pate, mustard seeds, yuzu pickled Tokyo turnips, apricot puree, grilled fukikake sour dough. A beautiful depth of creamy fattiness with sweet tartness of summer fruits! I’d like a loaf of the bread to go please!

Dropping Mad Beets 18: Roasted golden beets, “Mizukan” pickled red beets, maitake and shiitake mushrooms, candied walnuts, garlic kale, torched burrata.

Poutine ??? 18: Duck leg ragout, polenta tempura fries, shaved parm, star anise gastrique, local greens yuzu vinaigrette. I bet you can’t have just one! These fries are seriously addictive! Not to mention the duck ragout is super tender and flavourful!

Uni Corn 29: Is this the purple unicorn of Asian inspired pasta dishes? Nero spaghetti, roasted corn, garlic buttered spot prawns, snow crab, herb crumble, uni bisque. Uni was not in season so clams were used as a substitute instead.

The Donald 28: Charcoal grilled duck breast (prepared medium rare), shaved foie gras, compressed beets, roasted cauliflower and puree, ginger nettle spatzle. Perfectly cooked tender with just the right about of fat:meat ratio.

Gone Fishin’ 30: I love fish, especially crispy whole fish. This crispy whole sea bream fish was soft, moist and fragrant with toasted shrimp, crispy shallots, soy beans crumble, sweet and sour sauce with coconut rice. The perfect “simple” dish with a kick of heat!

Humble Pie 10: Kalamansi custard, citrus tart, candied orange, vanilla mousse.

Magic Stick 10: Chocolate ganache, hazelnut feuilletine, matcha crumble, condensed milk ice cream.

Both desserts was the best Happy Ending you could ask for – offering both sweet and salty.

Torafuku also offers tasting menus if you just want to be taken care of! Leave it to the Chef! Reservations high encouraged and the best seat in the house for photos is by the window! Otherwise the bar is a great view at the Chefs in action.

more: FORTUNE TERRACE CHINESE CUISINE RICHMOND 福滿樓海鮮酒家 | MOTT 32 卅二公館 | Deluxe Chinese Restaurant 凯悦酒家 | Dazzling Cafe

I was invited by Torafuku for a menu tasting. All opinions are my own.

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Torafuku Vancouver 寅福
URL: http://torafuku.ca
Cuisine: Asian, Fusion, Izakaya

Hours:
Monday: Closed
Tuesday – Sunday: 5:30 p.m – 11:00 p.m

958 Main Street, Vancouver, BC V6A 2W1
(778) 903-2006

Kai Japanese Restaurant is located in Port Coquitlam by Fremont Village (beside A&W, near Wal-mart). This new sushi bar / izakaya has only been opened for approximately four months. This new sushi restaurants offers oshi sushi (pressed sushi similar to Miku and Kishimoto). So you can imagine how excited I was to try this!

The interior is roomy and clean. Lots of booth seats, four tops and bar seats. It is baby friendly and opens seven days a week! Prices are reasonable and service is friendly. I also liked that the menu offers a variety of tapas, tempura, pan fried noodles, rolls, sashimi and oshi sushi (pressed sushi).

To start things right we ordered two Sapporo on tap.

Salmon Oshi Sushi 13: sockeye salmon, serrano pepper, kai sauce. It was tasty and comparable toto Miku and Kishimoto plus we don’t have to drive to downtown! We also really liked their Saba and albacore tuna version as well.

Few nigiri pieces we always order is saba, hotate and toro.

Grilled Skewers: We love their spicy pork skewers and chicken loaded with green onions.

Giant Bomb roll

We are happy that Kai Japanese Restaurant is now in the Fremont neighbourhood and can’t wait to go back. It’s been a long time since we’ve had an Izakaya. I also am already craving their oshi sushi pressed sushi!

more: Sushi K Kamizato | Miku | WHERE TO EAT IN COQUITLAM

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The name only is a mouthful Yuan’s Shanghai Serendipity Cuisine Richmond 源. This Shanghai restaurant is located beside Deluxe Chinese Restaurant 凯悦酒家 next to Aberdeen Mall. We were told how delicious their pan fried soup dumplings were and decided we must go check it out.

The restaurant itself is bright and open with some resemblance to Old Shanghai (except the blue velvet chairs).Big open display windows so we can all watch the chefs in action.

Service is mediocre and could be friendlier. Sometimes, the servers won’t bother explaining a dish if you had a question and just walks away.

Steamed Soup Dumplings: Pretty standard Xiao Long Bao with a juicy but very forgettable soup base. The meat was borderline mushy.

Pan Fried Soup Dumplings: Again nothing special to rave about. The skin was thinner than some other restaurants but the center filling again was pretty standard if not bland. At this point we were pretty puzzled why we were told such amazing things about their Steamed/Pan Fried Soup Dumplings.

Spicy Mouth Watering Chicken: The name of the dish is a bit misleading. Normally this is one of my favorite dishes to order at a Shanghai restaurant. The begin, the chicken was very boney. Little meat was there. There were lots of broken bones so be very careful. The sauce was overwhemingly spicy with little balance between sweetness and spices.

Shanghai Wonton: Wonton chicken soup enough to share

Hot and Sour Soup: Overall the flavors of this soup was not bad however they’ve put in way too much corn starch. The soup itself was thick and gloopy and not very enjoyable.

Beef Wrap: Again, another disappointing execution of a fairly basic dish. The beef wrap was dry. The filling majority was sliced cucumber with very little beef. The beef that was there was quite dry and flavorless.

Overall, we were quite disappointed with our experience here at Yuan’s Shanghai Serendipity Cuisine and will not return. For the price point I would have expected more than mediocre. There are far better restaurants in Richmond than to visit Yuan’s.

more: Mott 32 | Shanghai Morning | CHANG AN VANCOUVER 品味長安

 

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Yuan’s Shanghai Serendipity Cuisine 源
URL: na
Cuisine: Chinese, Shanghai

Hours:
Mon 10:00 am – 2:00 am
Tue 10:00 am – 2:00 am
Wed 10:00 am – 2:00 am
Thu 10:00 am – 2:00 am
Fri 10:00 am – 2:00 am
Sat 10:00 am – 2:00 am
Sun 10:00 am – 2:00 am

180-4260 No 3 Rd, Richmond, BC V6X 2C2
(778) 868-1238