Craving the ultimate crispy, flavorful chicken wings? Look no further! This recipe delivers authentic Thai fried chicken wings, bursting with vibrant tastes and satisfying crunch. Forget bland, boring wings – we're talking a symphony of sweet, savory, spicy, and umami sensations in every bite. The perfectly balanced blend of fish sauce, garlic, soy sauce, and chili creates an irresistible coating that clings to each wing, promising a truly unforgettable experience. This isn't your average fried chicken; it's a culinary adventure.
Get ready to transform ordinary chicken wings into extraordinary delights. This recipe breaks down the process into easy-to-follow steps, guiding you from prepping the wings to achieving that coveted crispy perfection. Ready to embark on this delicious journey? Let's dive into the step-by-step guide and create some mouthwatering Thai fried chicken wings!
Tools Needed
- Mortar and pestle
- Food processor (optional)
- Large bowl
- Frying pan
- Wooden chopstick
Ingredients
- Chicken wings: 1 kg
- Thai garlic: 30g (or regular garlic)
- Ginger: 15g
- Chicken seasoning powder: 2 tbsp
- Thai fish sauce: 2 tbsp
- Corn flour/corn starch: 2 tbsp + 1/2 cup
- AP flour: 1/2 cup
- Salt: 1/2 tsp
- Kaffir lime leaves (optional): 5g
Step-by-Step Instructions
Step 1. Marinate the Chicken
- Bash Thai garlic (leaving skin on) and ginger. Alternatively, use a food processor.
- Add bashed garlic and ginger to chicken wings along with chicken seasoning powder and fish sauce. Mix well with your hands.
- Add 2 tbsp corn flour to the chicken mixture, mix to coat.
- Marinate chicken in the refrigerator for at least 30 minutes (ideally overnight).
Step 2. Prepare the Flour Mixture and Coat Chicken
- Prepare the extra 15g of Thai garlic for frying later as a garnish. Also, prepare kaffir lime leaves (optional).
- Mix 1/2 cup corn flour and 1/2 cup AP flour with 1/2 tsp salt.
- Coat the marinated chicken in the flour mixture, ensuring each piece is well-coated.
Step 3. Fry the Chicken Wings
- Fry the chicken in two batches in hot oil (350°F/175°C) for approximately 5 minutes per batch until lightly golden.
- Increase the oil temperature slightly and fry the chicken for another minute to crisp up the outside.
Step 4. Garnish and Serve
- Fry the reserved garlic for 10-15 seconds as a garnish.
- Garnish the fried chicken with the fried garlic and kaffir lime leaves (optional).
Read more: Crispy Garlic Green Beans: A Mom's Recipe
Tips
- Using a combination of corn flour and AP flour gives the chicken a light and crispy texture.
- Fry in batches to maintain oil temperature and achieve optimal crispiness.
- The second frying enhances crispiness and deepens the color.
Nutrition
- Calories: 1800
- Fat: 110g
- Carbs: 70g
- Protein: 130g
FAQs
1. Can I use frozen chicken wings?
Yes, but make sure to thaw them completely and pat them very dry before marinating and frying for optimal crispiness.
2. How do I achieve extra crispy skin?
Ensure the wings are completely dry before frying, use a high enough temperature oil, and don't overcrowd the pan. Double frying can also help!
3. Can I adjust the spice level?
Absolutely! Start with less chili flakes or sriracha and add more to your taste preference. You can also substitute milder chili varieties.
So there you have it – Wally's easy guide to making incredibly crispy and flavorful Thai fried chicken wings. With a little time and effort, you can recreate this delicious restaurant-quality dish right in your own kitchen. Now go forth and enjoy the delicious rewards of your culinary adventure!