Peek Gai Tod Takrai (Lemongrass and Chilli Fried Chicken Wings)
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Ingredients
- 800 g chicken wings
- 3 lemongrass stalks, finely chopped
- 4 garlic cloves
- 2 tbsp fish sauce
- 3 tbsp cornflour
- 2 fresh red chillies
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 518 kcal
- Protein
- 35.1 g
- Carbohydrate
- 10 g
- of which sugars
- 0.7 g
- Fat
- 37.2 g
- of which saturates
- 8.4 g
- Fibre
- 0.9 g
- Salt
- 2.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the garlic and mix with the lemongrass and fish sauce, then rub over the chicken wings and marinate for 15 minutes.
- 2
Toss the wings in the cornflour to coat.
- 3
Fry the wings in the vegetable oil over a medium heat for 8 to 10 minutes, turning often, until golden, crisp and cooked through with no pink remaining.
- 4
Finely chop the red chillies and scatter over the wings.
- 5
Serve with jasmine rice.
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