Phnom Penh's chicken wings are golden-fried and coated in salt, pepper and sugar, a classic order at the family-run Chinatown restaurant open since 1985.

Phnom Penh, on East Georgia Street, has been a family-run institution since 1985, serving both Vietnamese and Cambodian dishes from a menu of nearly 100 rice, noodle and soup preparations. The Michelin Guide says everyone knows to lean on the classics, including a mound of golden-fried chicken wings coated in salt, pepper and sugar, and warns that lines form almost as soon as the doors open. The restaurant was among the Bib Gourmand restaurants in the first Michelin Guide Vancouver selection, announced in October 2022.

Where to eat Phnom Penh chicken wings in Vancouver

1 editor pick for Phnom Penh chicken wings in Vancouver, ranked by editorial score. All Vancouver signature dishes · Phnom Penh chicken wings across every city.

  • Phnom Penh

    Order Golden-fried chicken wings in salt, pepper and sugar, and the #71 beef in pineapple and fish sauce.

    Phnom Penh is a family-run Vietnamese and Cambodian restaurant on East Georgia Street in Chinatown since 1985, with nearly 100 rice, noodle and soup dishes.

    DetailsDirections

Book food experiences in Vancouver

See all 1333 food experiences in Vancouver

More places near Phnom Penh

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves Serves 42 hrIntermediate

Ingredients

  • 1kg chicken wings, separated at the joint
  • 3 tablespoons fish sauce
  • 2 tablespoons sugar
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon black pepper
  • 4 cloves garlic, grated
  • 100g rice flour
  • 50g cornstarch
  • Neutral oil for deep-frying
  • 2 tablespoons crispy fried garlic chips
  • 2 tablespoons chopped scallion
  • Lime wedges to serve

Method

  1. Mix fish sauce, sugar, Shaoxing wine, black pepper and grated garlic in a bowl. Add the chicken wings and toss to coat.
  2. Cover and marinate at room temperature 1 hour, or in the fridge 2 hours.
  3. Mix rice flour and cornstarch in a wide bowl. Drain the wings from the marinade and toss in the flour mixture until coated.
  4. Heat 4cm of oil in a heavy pot to 170C. Fry the wings in batches 7 to 8 minutes until deep golden and crisp.
  5. Drain on a wire rack. Toss with the crispy fried garlic chips and chopped scallion.
  6. Pile onto a warm platter and serve with lime wedges and a small bowl of lime-pepper-salt dip.

Editor tip. Fish sauce is essential, not soy; the funk is what defines the dish. Frying twice (once at 150C, then again at 180C) gives the crispest skin.

Common allergens: Soy, Gluten.