Salty, spicy and highly aromatic, this Chiang Mai-inspired fried chicken has crackling-like skin and succulent meat. There is heat from the chilies, ginger and garlic, citrusy aroma and flavor from lemongrass, warm and nutty tones of cilantro and the richness of fish and soy sauces.
Inspired by fried chicken wings we enjoyed at a restaurant in Chiang Mai.Which restaurant? Sadly, I can’t recall the restaurant’s name. Chances are we didn’t really know its name because business signages in Chiang Mai don’t always come with English translations. I only remember that we went there because we liked what we saw on the sample menu by the front door while while walking around in search of a money changer.The fried chicken wings in Chiang Mai that inspired this recipeWe ordered fried chicken wings (the specialty), a small bowl of noodles, a mixed pork dish and dragon eggs. The noodles and pork dish were good but it was the chicken wings and dragon eggs that were truly unforgettable.As with most fried chicken dishes in Southeast Asia, these chicken wings were fried twice. First, over medium heat to cook the chicken meat through. Second, over high heat to turn the rice flour-coated surface into a crispy crackling.
Pour the spice paste over the chicken. Mix well. Cover the bowl and leave in the fridge to marinate overnight.
In a wok or frying pan, heat enough cooking oil to reach a depth of at least three inches.
Dredge each chicken wingette in rice flour; shake off the excess.
Over medium heat, fry the chicken wingettes for six to eight minutes, depending on their size. Do this in batches if your pan is not large enough to accommodate all pieces in a single layer. Rest the chicken on a rack for about five minutes. Don't worry if they appear pale at this stage.
Turn up the heat to high. Fry the chicken wingettes a second time, for two to three minutes, until the skin is crisp and nicely browned.
Serve the Chiang Mai-style fried chicken wings with rice and vegetables.
Tom kha gai
