2 pounds small-size chicken wings, split at the joint, tips removed 1 teaspoon grated ginger 1 tablespoon dry white wine 1 teaspoon ground pepper ½ cup cornstarch 6 cups vegetable oil
1. Wash the chicken wing pieces with 3 quarts of water mixed with ¼ cup salt and 2 tablespoons white vinegar. Then drain and dry them with paper towels. 2. In a large bowl with a lid, add in the ginger, wine, pepper. Then add in the chicken wings coating every piece with the mixture, cover the bowl with lid and marinate for 1 hour in the refrigerator. 3. Pour the cornstarch into the marinated chicken, cover the bowl and shake it to coat all the chicken pieces with cornstarch. Make sure to shake off the excess cornstarch starch before frying. 4. Heat vegetable oil in a large pot over high heat. Oil will be ready for frying when you place a wooden utensil in the middle of the pot and you see bubbles in the oil. Deep fry the chicken in batches for about 12 minutes or until fully cooked (no longer pink at the bone and the juices run clear) and golden brown on all sides. Place them on paper towels to drain excess oil.
1. Pour fish sauce, sugar, lime juice and Thai chili peppers into bowl and whisk until sugar completely dissolves. Turn heat on medium low, add in the fish sauce mixture into a small pot, and allow sauce to come to a light boil and remove from heat. 2. Turn heat to medium low and add oil and garlic into a small pan. Fry until garlic is lightly golden brown, about 5 minutes, and transfer to paper towels to drain. 3. Pour chicken into a large bowl and add in the fish sauce mixture, fried garlic, and cilantro mixing to coat chicken. Transfer to serving plate and serve immediately
1 comment
tasty and addictive.
2 pounds small-size chicken wings, split at the joint, tips removed
1 teaspoon grated ginger
1 tablespoon dry white wine
1 teaspoon ground pepper
½ cup cornstarch
6 cups vegetable oil
1. Wash the chicken wing pieces with 3 quarts of water mixed with ¼ cup salt and 2 tablespoons white vinegar. Then drain and dry them with paper towels.
2. In a large bowl with a lid, add in the ginger, wine, pepper. Then add in the chicken wings coating every piece with the mixture, cover the bowl with lid and marinate for 1 hour in the refrigerator.
3. Pour the cornstarch into the marinated chicken, cover the bowl and shake it to coat all the chicken pieces with cornstarch. Make sure to shake off the excess cornstarch starch before frying.
4. Heat vegetable oil in a large pot over high heat. Oil will be ready for frying when you place a wooden utensil in the middle of the pot and you see bubbles in the oil. Deep fry the chicken in batches for about 12 minutes or until fully cooked (no longer pink at the bone and the juices run clear) and golden brown on all sides. Place them on paper towels to drain excess oil.
Prepare the sauce and toppings
3 tablespoons sugar
2 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoons rice vinegar
1 teaspoon sliced Thai chili peppers
3 tablespoons vegetable oil
2 tablespoons chopped garlic
1 tablespoon chopped cilantro/spring onion
1. Pour fish sauce, sugar, lime juice and Thai chili peppers into bowl and whisk until sugar completely dissolves. Turn heat on medium low, add in the fish sauce mixture into a small pot, and allow sauce to come to a light boil and remove from heat.
2. Turn heat to medium low and add oil and garlic into a small pan. Fry until garlic is lightly golden brown, about 5 minutes, and transfer to paper towels to drain.
3. Pour chicken into a large bowl and add in the fish sauce mixture, fried garlic, and cilantro mixing to coat chicken. Transfer to serving plate and serve immediately