Phnom Penh is one of the most iconic Cambodian–Vietnamese restaurants in Vancouver. It’s had a line out the door for as long as I can remember — and I’ve been going since I was a kid. While they’re famous for a few dishes, their fried chicken is hands-down the most popular. Crispy, golden, and served with that ridiculously addictive lemongrass fish sauce.
This chicken is on regular rotation in my house. I make it at least once every couple of weeks and I’ve served it at countless dinner parties. The only complaint I ever get? I don’t make enough.
Not only is the chicken insanely crispy, but the sauce is what makes it unforgettable. I do find the original a little too tangy, so I reduce the lime slightly — but if you love that punchy version, feel free to add more.
This one is a staple.
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Why You’ll Love This Chicken Wings and Pepper Lime Sauce Recipe
There’s so many reasons to love this recipe but here are just a few!
It’s double-fried for maximum crunch.
It stays crispy even after tossing in sauce.
The sauce is sweet, salty, fragrant, and completely addictive.
And once you learn this base method, you can use it for so many other sauces.
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How To Serve This Chicken Wings and Pepper Lime Sauce Recipe
Start by marinating the chicken with bouillon powder, garlic powder, and pepper. Let it sit for at least 30 minutes, but if you have time, overnight is even better. The seasoning penetrates the meat and builds that savoury base.
While the chicken marinates, make the sauce. Finely mince the lemongrass (white parts only), garlic, and cilantro stems, then mix with lime juice, fish sauce, honey, and water. Letting the sauce sit is key — it softens the lemongrass and deepens the flavour. I usually make it at the same time as the chicken, and sometimes even the day before.
When ready to cook, coat the chicken in beaten egg mixed with a little cornstarch, then dredge thoroughly in potato starch. This is what gives you that light, shatteringly crisp texture. Fry the chicken once to cook it through, let it rest, then fry it a second time at a slightly higher temperature for maximum crunch.
To serve, spoon or lightly toss the hot, crispy chicken with the lemongrass fish sauce just before bringing it to the table. Don’t soak it — you want it coated but still crispy. Serve immediately while it’s hot and crackly, with extra sauce on the side for dipping.
It’s perfect as an appetizer, party platter, or main dish with rice and pickled vegetables. Just make extra — it disappears fast.
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Phnom Penh’s Chicken Wings and Pepper Lime Sauce Tips
Here are a few tips for making this dish:
• Potato starch gives the crispiest coating. If you don’t have it, use half cornstarch and half all-purpose flour.
• Marinate both the chicken and the sauce. Letting the sauce sit is a game changer. I usually make it while the chicken marinates — sometimes even the day before.
• Fry twice. The first fry cooks it through. The second fry creates that signature crunch.
• Don’t use Thai chilies in the sauce. I tested it. It was a disaster. Stick to garlic chili sauce or sriracha if you want heat.
• This chicken base works beautifully with other sauces too.
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Questions and Answers about the Phnom Penh’s Chicken Wings and Pepper Lime Sauce Recipe
Can I use boneless chicken?
Yes, but reduce cooking time slightly. Bone-in wings give the best texture and flavor.
Can I air fry it?
You can, but it won’t be quite as crispy as deep frying. Spray generously with oil.
Can I make the sauce ahead of time?
Yes — and you should. It tastes better once the flavors sit together.
Can I adjust the lime?
Absolutely. If you like the original Phnom Penh version, add more lime juice for extra tang.
Phnom Penhs’ Fried Chicken Wings (and Pepper Lime Dipping Sauce) Recipe
Ingredients
Chicken Marinade
1–1½ lb chicken wingettes (mix of wings and small thighs if preferred)
1 tbsp chicken bouillon powder
1 tbsp garlic powder
1 tsp black pepper
Batter
1 egg (per pound of chicken)
1 tsp cornstarch
¾ cup potato starch
Sauce
5 stalks lemongrass, very finely minced (white parts only)
3 cloves garlic, minced
1½ tbsp finely minced cilantro stems
Juice of ½ lime (add more to taste)
1 tbsp fish sauce
1 tbsp honey
¼ cup water
Optional: 1–2 tsp garlic chili sauce or sriracha
Instructions:
In a large bowl, combine chicken, chicken bouillon powder, garlic powder, and pepper. Mix well. Marinate for at least 30 minutes, up to overnight in the fridge.
While the chicken marinates, make the sauce. In a bowl, combine lemongrass, garlic, cilantro stems, lime juice, fish sauce, honey, water, and optional garlic chili sauce. Stir well and let it sit to marinate. Adjust lime to taste.
In a separate bowl, beat the egg with cornstarch. Add marinated chicken and coat evenly.
Place potato starch in a shallow bowl. Dredge each piece of chicken in potato starch, pressing gently so it adheres well.
Heat oil to 350°F (175°C). Fry chicken in batches for about 6–8 minutes until cooked through but pale golden. Remove and rest for 5–10 minutes.
Increase oil temperature slightly to 375°F (190°C). Fry chicken again for 2–3 minutes until deeply golden and extra crispy.
Drain on a rack or paper towel.
Toss hot chicken lightly with sauce or spoon sauce over just before serving. Do not soak — you want it coated but still crispy.
Serve immediately.