THAI STYLE CHICKEN WINGS
COOKBOOK: Billy Law - Man Food
Great party food! Easy to make, easy to serve, great for picnics!
Of course if there is anyone with peanut allergies you would not sprinkle them over the chicken.
I used small finger chicken pieces but you can use just the wings and follow the same quantity.
Hope you enjoy
1.2kg of finger chicken pieces or wings
Oil for deep frying (I used olive oil)
250g rice flour
60g tempura batter mix
Handful of chopped peanuts
Handful of chopped parsley Salt
100ml fish sauce
120ml soy sauce
2 tablespoons sweet chilli sauce
6 cloves of garlic, chopped
Add the chicken pieces into a deep bowl.
Add marinade ingredients in a bowl and mix. Pour over the chicken and mix well. Refrigerate for an hour. Mix rice flour and tempura batter in a shallow dish. Combine well. Coat the chicken pieces and set them aside.
Heat the oil in a deep pan to 180C. Carefully place the pieces in the oil, fry in batches. Allow them to fry for approx 6-8 mins but this will depend on the thickness of the pieces. You may need to leave them a little longer if they are slightly thicker. Fry until they are golden and cooked through.
Allow them to rest for 5mins on kitchen paper and transfer to serving plate. Sprinkle with salt, peanuts and chopped parsley.
PLEASE NOTE: cooking time will depend on the thickness of the chicken.
DEEP FRYING: Oil should not be more than a quarter of the capacity of the pot. Oil will rise when frying.
If you don’t have a thermometer, I allow the oil to heat for 5mins, test it with a small pieces of bread. Drop the bread in the oil, if it starts to fry you know the oil is hot enough.