Thai Fried Chicken Wings
I always wanted to learn to make a good fried chicken at home. Its great for a party and who doesn't love a good fried chicken! When looking for a fried chicken recipe I looked came across a Thai Style fried chicken that I had to try. And now I got this recipe I use every time I make fried chicken. To make it like in Thailand serve it with fried shalots. You can use store bought or use this recipe to make them yourself.
Ingredients
- 500 gr Chicken wings
- 8 Koriander roots Use stems if you don't have acces to roots
- 1 tbsp Black pepper corns can use white
- 1 Tsp Sugar
- 5 gloves garlic
- 100 ml water
- 200 gr Wheat flour use rice flour
- 1 Tbsp Fish sauce
- 2 Tbsp Soy sauce
- Fried Shallots
Instructions
Marinate
- In a Mortal, pound white peppercorns until fine, then add garlic and cilantro stems and pound into a fine paste. Add sugar and swirl the pestle around to help further grind the herbs. You can shop everything until fine if you don't have a Mortal & Pestle.
- Add fish sauce, soy sauce, and water and stir to mix; then pour into a large zip-top bag or a mixing bowl. Add the chicken, mix well, and let marinate for at least 4 hours, preferably overnight. Flip the chicken half way through.
To fry the chicken
- Heat a good amount of oil in a wok or a large pot to 190°C (375°F) on medium heat. Use the chopstick method to check if the oil is hot enough if you don't have a cooking thermometer. Meanwhile, if the chicken is in a bag, transfer them into a large mixing bowl and add about ¾ cup of the rice flour and mix until there are no more lumps (your hands are best for this, but tongs are fine too). Add more rice flour as needed to get a thin batter that thinly, but thoroughly, coats the chicken. If the batter has become too thick, add a little water at a time to thin out.
- Once the oil is ready, add half of the chicken (or all of it if you've got the pan space). Don't try to over crowd the pot, its better to do it in smaller batches.
- Fry the chicken, flipping them every 1-2 minutes until the chicken has a deep brown colour. In total it should be around 5-7 minutes depending on the sizes of your chicken.
- Let the chicken cool for a few minutes before eating as its so hot you will burn your tongue eating the hot goodness.