Thai Chicken Wings Recipe (Peek Gai Tod). Chicken wings in a wok of hot oil

Thai chicken wings (Peek gai tod)

  • serves 4
  • Easy

This popular street food fried chicken has a delicious crispy skin that’s packed full of spice. The crunchy kaffir lime leaves add texture and fragrancy, making the wings distinctly Thai. This recipe comes from Woody Leela, group development chef for Thaikuhn (thaikuhn.co.uk)

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Ingredients

  • garlic 2 large cloves, roughly chopped
  • coriander roots from a small bunch, roughly chopped
  • ground white pepper 2 tsp
  • soy sauce 2 tbsp
  • self-raising flour 40g
  • chicken wings 1kg, tips removed and discarded and cut in half at the joint
  • chicken seasoning powder 20g, (available from Thai supermarkets or online at essenceofthailand.com)
  • sunflower or vegetable oil for deep frying
  • kaffir lime leaves 15
  • Thai chilli sauce for dipping

Method

  • Step 1

    Put the garlic, coriander roots, white pepper, and soy sauce in a large pestle and mortar and grind to a paste (alternatively you can whizz in a small food processor).

  • Step 2

    Toss the chicken wings in this paste, then add the chicken powder, self-raising flour and toss again. Cover and chill for at least 20 minutes or overnight if you prefer.

  • Step 3

    Fill a wok 1/3 full with the oil and heat to 170C. Drop in the lime leaves and fry for a few seconds until they curl and crisp up (but still stay green). Scoop out with a slotted spoon.

  • Step 4

    Add the chicken wings in batches and fry for 8-10 minutes, depending on the size of your wings, until golden and cooked through. Serve with the lime leaves and chilli sauce.

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