Thai-style chicken wings
Sometimes all you need is some good ol' fried chicken to get through the day .
It's the time of the month .....
Nah , that's my usual spiel whenever I have this urge to eat unhealthy food lol
I carted several new cookbooks from the library few day ago and the cover of one of the book caught my greedy eye . Yeah , fried chicken wings in all its glory !
I give myself a good talking to that I need bake a cake or cupcakes so that I can practice my piping skills , it leaves a lot to be desired *sigh*
The decision is a no-brainer !
The recipe is quiet simple and without batter or coating . I want some crispy and crunchy wings so I
stole this batter recipe from She Simmers . She used limestone water for her chicken batter and rice flour for coating , and that makes fried chicken stays crisp for a longer time . I don't even knew what limestone is nor where to buy it but combining baking soda and water as a sub will work as well .
These wings are even better than the Vietnamese wings that I made last time ! The flavor is much more lighter , I think the coriander roots and lime juice balances the strong taste of Thai fish sauce .
Seriously appetizing with a delightful crispy crunch and
not recommended by doctors these wings made my day ^___^''
Recipe adapted from A Celebration of Food
1 kg chicken wings , wing tips removed I used mid-joint wings only
2 garlic cloves , peeled I used 5 cloves
2 red bird's-eye chillies , finely minced
The roots of several sprigs of fresh coriander roots , finely chopped 6 coriander roots
80 ml Thai fish sauce
20 grams granulated sugar raw sugar
20 ml fresh lime juice 25 ml
a pinch of ground white pepper
Cooking oil , for frying
For the batter ( Please check full recipe here )
3/4 cup rice flour
scant 1/2 teaspoon coarse salt
1/2 teaspoon chicken powder
1/2 cup water mix with 1 teaspoon baking soda
Dry coating : 1 cup rice flour
* Place garlic , chilli(es) and coriander roots in a mortar and grind to a paste . Mix this paste with the fish sauce , sugar , lime juice and pepper . Add wings and stir to combine . Cover with plastic wrap and chill for several hours , mixing occasionally .
* Take out chicken from the fridge 30 minutes before cooking .
* Whisk batter ingredients together , the batter will be thin . Drop each piece of wings into the batter ( no need to wipe off marinade ) and coat battered chicken with rice flour , shake off excess flour . Lay each piece in a baking sheet to dry out , 15-20 minutes , before frying .
* Meanwhile , heat oil , when oil is hot , drop each wings gently . Cook in batches ( but not too many at the same time ; this will lower the oil's temperature and will result in soggy coating ) until wings are cooked through . When all wings are done , turn up heat and gently drop the wings to the oil , again in batches , until crisp and golden brown , drain on paper towel . Serve hot with either Thai fish sauce or a drizzle of fresh lime juice .