Thai chicken wings (Peek gai tod)
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 4
Skip to ingredients
- 2 large cloves garlicroughly chopped
- from a small bunch coriander rootsroughly chopped
- 2 tsp ground white pepper
- 2 tbsp soy sauce
- 40g self-raising flour
- 1kg chicken wingstips removed and discarded and cut in half at the joint
- 20g chicken seasoning powder(available from Thai supermarkets or online at essenceofthailand.com)
- sunflower or vegetable oilfor deep frying
- 15 lime leaves
- Thai chilli saucefor 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.
