Fried chicken wings, Chiang Mai style
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.
Servings 4 people
Ingredients
- 16 to 20 large chicken wingettes
For the marinade
- 6 cloves garlic peeled
- 1 two-inch knob ginger peeled
- 2 stalks lemongrass cut into three inch lengths from the root end
- 8 stalks cilantro stem and root end only; reserve the leafy portion for garnish
- 2 bird's eye chilies
- ¼ cup fish sauce
- 2 tablespoons light soy sauce (Thai soy sauce was used in this recipe)
- ½ teaspoon sugar
To cook the chicken
- ½ cup rice flour
- cooking oil for deep frying
Instructions
- Pat the chicken wingettes dry and place in a mixing bowl.
- With a mortar and pestle (or a food processor), grind the garlic, ginger, lemongrass, chilies and cilantro to form a paste. Stir in the fish sauce and sugar.
- 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.
