Prepare for a flavor explosion! Nam Prik Gai, a fiery and intensely flavorful dish from Thailand, combines the unexpected richness of fermented pork with succulent chicken wings. This isn't your average wing recipe; the fermented pork (or alternatively, fish sauce for a vegetarian option) delivers a pungent, umami depth that elevates the dish beyond the ordinary. The vibrant chili paste, balanced with aromatic herbs and a touch of sweetness, creates a complex and addictive profile. Get ready to experience a truly authentic taste of Thailand.
This recipe unveils the secrets to crafting perfect Nam Prik Gai, guiding you through each step with clear instructions and helpful tips. From preparing the fermented pork (or finding a suitable substitute) to achieving the ideal balance of spice and flavor, we'll ensure you create a dish that's both delicious and authentic. Let's dive into the detailed, step-by-step process!
Tools Needed
- Mortar and pestle
- Fork
- Gloves
- Large mixing bowl
- Ziploc bags
- Frying pan
- Cooking oil
Ingredients
- Thai garlic: 200 grams
- Chicken wings: 1 kg
- Cooked sticky rice: 100 grams
- Baking powder: 1.5 teaspoons
- Salt: 0.5 teaspoon + 1.5 tablespoons
- Granulated sugar: 1.5 teaspoons + 1.5 teaspoons
- Pork cartilage: 1 kg
- Curry powder: 1.5 teaspoons
Step-by-Step Instructions
Step 1. Prepare Marinades and Marinate Meats
- Pound 200 grams of Thai garlic.
- Poke 1 kg of chicken wings with a fork.
- Mix 50 grams of pounded garlic, 1.5 teaspoons of baking powder, 0.5 teaspoon of salt, and 1.5 teaspoons of sugar. Wear gloves.
- Marinate the chicken wings.




- Mix 100 grams of cooked sticky rice, 50 grams of pounded garlic, 1.5 teaspoons of sugar, 1.5 teaspoons of curry powder, and 1.5 tablespoons of salt.
- Marinate the pork cartilage.
- Place marinated chicken wings and pork cartilage into separate ziploc bags. Remove all air and seal tightly.



Step 2. Ferment the Meat
- Let the marinated chicken and pork ferment for 3-5 days.

Step 3. Fry the Meats
- Heat oil in a frying pan.
- Fry the pork cartilage until cooked through.
- Fry the chicken wings, one at a time, until cooked through.



Step 4. Serve
- Serve and enjoy!

Read more: Thai Grilled Eggplant Salad (Yum Makua Yow): A Step-by-Step Guide
Tips
- Make sure to remove all air from the bags to prevent spoilage.
- Stir frequently while frying to ensure even cooking and prevent oil splattering.
Nutrition
- N/A
FAQs
1. Can I make Nam Prik Gai without fermented pork?
Yes! You can substitute with a high-quality fish sauce for a similar umami flavor, though the taste will be slightly different.
2. How spicy is this recipe?
The spiciness is adjustable. Use fewer chilies for a milder dish, or add more for extra heat. Taste as you go!
3. Can I make the Nam Prik Gai paste ahead of time?
Absolutely! The paste can be made a day or two in advance and stored in an airtight container in the refrigerator. The flavors will actually deepen.
With its vibrant flavors and irresistible aroma, your homemade Nam Prik Gai is sure to impress. This recipe, while seemingly complex, is surprisingly approachable and well worth the effort. Enjoy the fiery, savory delight of authentic Thai cuisine!