Gai Tod Nam Pla -Glazed Chicken Wings
Serving
2
Preparation Time
20 minute
Execution Time
20 minute
About this recipe
These sweet and salty chicken wings make a great appetizer and go great with beer.
Ingredients
- 250 g chicken wings
- 100 g rice flour
- 18 g tempura flour
- 90 ml water
- 3 tbsp Phrik Nam Pla (glaze)
- 2 tbsp Phrik Nam Pla (marinade)
- 700 ml vegetable oil (for frying)
Directions
Step 1
Mix together the marinade ingredients.
Step 2
Place 2 tbsp of the phrik nam pla into a mixing bowl with the chicken wings and mix them together. Marinated in the fridge for 3 hours or, even better, overnight.
Step 3
Prepare a pot for deep frying, placing 700ml of vegetable oil over medium-low heat until it reaches 170C.
Step 4
Prepare the batter by mixing together the rice flour, tempura flour and the water.
Step 5
Dip each chicken wing into the batter until it is thoroughly coated. Allow some of the excess batter to drip off. Fry for 5-6 minutes until the chicken wings are golden brown and crispy. Drain on paper towels.
Step 6
Heat a heavy-bottomed skillet over medium-low heat. Place the remaining 3 tbsp of the phrik nam pla into the pan along with the chicken wings. Cook the chicken wings, stirring and tossing constantly until the sauce reduces to a syrup-like consistency.