BEST EVER THAI FRIED CHICKEN WINGS RECIPE | Peek Gai Tod | ปีกไก่ทอด

Ingredients:

1 kg (2 lbs) Chicken wings

2-3 Koriander roots

1 tbsp Thai small garlics

1/2 tbsp Blackpepper

2 tsp Salt

2 tbsp Chicken Seasoning Powder* (Non-MSG formula. If you use MSG formula, reduce the salt by half the portion)

2 tsp Palm sugar

1 cup Tempura batter flour

1/4 cup water

1 l (32 oz) Frying oil. The amount of oil needed varies depending on the type of pan you use. You should be able to submerge the chicken wings.

8-10 Kaffir lime leaves

Cooking Instructions:

To prepare Thai fried chicken wings, start by cleaning 1 kg of chicken wings in a mixing bowl.

Next, make a paste by roughly smashing 2-3 coriander roots, 1 tablespoon of Thai small garlic, 1/2 tablespoon of black pepper, and 2 teaspoons of salt.

Mix this paste with 2 tablespoons of chicken seasoning powder (non-MSG formula; if using MSG formula, reduce salt by half), 1 tablespoon of palm sugar, and 1 cup of tempura batter powder. Add this mixture to the chicken wings and mix well. Refrigerate the mixture for 1 hour.

When ready to cook, take the chicken wings out of the refrigerator and let them rest while warming up 1 liter of frying oil to 160°C. Fry the chicken wings until they are crispy and light brown, adding in 8-10 kaffir lime leaves for a quick fry towards the end of cooking. Once done, remove the chicken wings from the oil and place them on kitchen paper to absorb any excess oil.

To serve, plate the chicken wings and garnish with fried kaffir lime leaves. These wings can be enjoyed as a snack with a sauce of your choice, such as Sriracha or sweet chili chicken sauce, or served with hot steamed rice as a meal.

*I often use Ajinomoto (brand) Ros Dee Chicken flavor seasoning powder