Fried Chicken with Cambodian Dipping Sauce (Tuk Trey Kroeung)
Fried Chicken with Cambodian Dipping Sauce (Tuk Trey Kroeung)
Ingredients
For the Fried Chicken
- 2 pounds chicken wings, tips removed, separated into drumettes and flats
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1 tablespoon fish sauce
- 1 tablespoon granulated sugar
- 1 tablespoon MSG, (optional)
- 1 teaspoon chicken bouillon powder
- 1 teaspoon black pepper
- 1/2 teaspoon baking powder
- 4 cups vegetable oil, for frying, or as needed
For the Cambodian Dipping Sauce (Tuk Trey Kroeung)
- 1/4 cup granulated sugar
- 1/4 cup water
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 1 tablespoon garlic, chopped
- 1 tablespoon chili, chopped
- 1 tablespoon roasted peanuts, chopped
- 1 tablespoon carrot, shredded (optional)
- 1 tablespoon cilantro, chopped
- 1 tablespoon green onions, chopped
Instructions
- 1
Place the prepared chicken wings (drumettes and flats) into a large mixing bowl.
⏱️ 5 min
- 2
To the chicken in the bowl, add the cornstarch, all-purpose flour, 1 tablespoon fish sauce, 1 tablespoon granulated sugar, MSG (if using), chicken bouillon powder, black pepper, and baking powder.
⏱️ 2 min
- 3
Mix all the ingredients thoroughly with the chicken until every piece is fully coated with the marinade.
⏱️ 3 min
- 4
Let the chicken marinate for at least 30 minutes at room temperature. For best results, marinate overnight in the refrigerator (this will increase passiveTime).
- 5
While the chicken marinates, prepare the dipping sauce. In a separate bowl, combine 1/4 cup granulated sugar, water, 1/4 cup fish sauce, and lime juice.
⏱️ 2 min
- 6
Stir the liquid mixture until the sugar completely dissolves.
⏱️ 1 min
- 7
Add the chopped garlic, chopped chili, chopped roasted peanuts, shredded carrot (if using), chopped cilantro, and chopped green onions to the liquid mixture.
⏱️ 3 min
- 8
Stir everything together until well combined. Set the dipping sauce aside.
⏱️ 1 min
- 9
Heat approximately 4 cups of vegetable oil in a pot or deep fryer to 350°F. Ensure there is enough oil to submerge the chicken.
⏱️ 5 min•🌡️ 350
- 10
Carefully place the marinated chicken wings into the hot oil, ensuring not to overcrowd the pot. Fry in batches for 5 to 7 minutes until the chicken is lightly golden.
⏱️ 7 min•🌡️ 350
- 11
Remove the chicken from the oil and let it rest on a wire rack for 5 minutes. This step is crucial for achieving extra crispiness.
- 12
Increase the oil temperature to 375°F.
⏱️ 1 min•🌡️ 375
- 13
Return the rested chicken to the hotter oil and fry again for 2 to 3 minutes, or until the chicken is golden brown and extra crispy.
⏱️ 3 min•🌡️ 375
- 14
Remove the chicken from the oil and place it on a clean wire rack to drain any excess oil.
⏱️ 1 min
- 15
Serve the crispy fried chicken hot with the Cambodian dipping sauce.
⏱️ 1 min
Kitchen Tools
Fried Chicken with Cambodian Dipping Sauce (Tuk Trey Kroeung)
For the Fried Chicken
- 2 pounds chicken wings, tips removed, separated into drumettes and flats
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1 tablespoon fish sauce
- 1 tablespoon granulated sugar
- 1 tablespoon MSG, (optional)
- 1 teaspoon chicken bouillon powder
- 1 teaspoon black pepper
- 1/2 teaspoon baking powder
- 4 cups vegetable oil, for frying, or as needed
For the Cambodian Dipping Sauce (Tuk Trey Kroeung)
- 1/4 cup granulated sugar
- 1/4 cup water
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 1 tablespoon garlic, chopped
- 1 tablespoon chili, chopped
- 1 tablespoon roasted peanuts, chopped
- 1 tablespoon carrot, shredded (optional)
- 1 tablespoon cilantro, chopped
- 1 tablespoon green onions, chopped
Instructions
- 1
Place the prepared chicken wings (drumettes and flats) into a large mixing bowl.
⏱️ 5 min - 2
To the chicken in the bowl, add the cornstarch, all-purpose flour, 1 tablespoon fish sauce, 1 tablespoon granulated sugar, MSG (if using), chicken bouillon powder, black pepper, and baking powder.
⏱️ 2 min - 3
Mix all the ingredients thoroughly with the chicken until every piece is fully coated with the marinade.
⏱️ 3 min - 4
Let the chicken marinate for at least 30 minutes at room temperature. For best results, marinate overnight in the refrigerator (this will increase passiveTime).
- 5
While the chicken marinates, prepare the dipping sauce. In a separate bowl, combine 1/4 cup granulated sugar, water, 1/4 cup fish sauce, and lime juice.
⏱️ 2 min - 6
Stir the liquid mixture until the sugar completely dissolves.
⏱️ 1 min - 7
Add the chopped garlic, chopped chili, chopped roasted peanuts, shredded carrot (if using), chopped cilantro, and chopped green onions to the liquid mixture.
⏱️ 3 min - 8
Stir everything together until well combined. Set the dipping sauce aside.
⏱️ 1 min - 9
Heat approximately 4 cups of vegetable oil in a pot or deep fryer to 350°F. Ensure there is enough oil to submerge the chicken.
⏱️ 5 min•🌡️ 350 - 10
Carefully place the marinated chicken wings into the hot oil, ensuring not to overcrowd the pot. Fry in batches for 5 to 7 minutes until the chicken is lightly golden.
⏱️ 7 min•🌡️ 350 - 11
Remove the chicken from the oil and let it rest on a wire rack for 5 minutes. This step is crucial for achieving extra crispiness.
- 12
Increase the oil temperature to 375°F.
⏱️ 1 min•🌡️ 375 - 13
Return the rested chicken to the hotter oil and fry again for 2 to 3 minutes, or until the chicken is golden brown and extra crispy.
⏱️ 3 min•🌡️ 375 - 14
Remove the chicken from the oil and place it on a clean wire rack to drain any excess oil.
⏱️ 1 min - 15
Serve the crispy fried chicken hot with the Cambodian dipping sauce.
⏱️ 1 min