Peek Gai Tod Thai Fried Chicken Wings
Crispy Thai fried chicken wings marinated in lemongrass, garlic, fish sauce, and oyster sauce, fried to a shatteringly crunchy golden shell. A beloved Thai street-food snack, perfect with cold drinks.
Ingredients
- 3 lbs chicken wings, split at joint
- 2 stalks lemongrass stalks, minced (bottom 4 in)
- 4 cloves garlic cloves, minced
- 3 tbsp fish sauce
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 2 tsp granulated sugar
- 1 tsp black pepper
- 6 tbsp cornstarch
- 6 tbsp rice flour
- 6 cups vegetable oil (for deep frying)
- 1/2 cup Thai sweet chili sauce (for serving)
Instructions
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1
In a large bowl, combine 2 stalks minced (bottom 4 in) lemongrass stalks, 4 cloves minced garlic cloves, 3 tbsp fish sauce, 2 tbsp oyster sauce, 2 tbsp soy sauce, 2 tsp granulated sugar, and 1 tsp black pepper. Mix well to form a marinade.
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2
Add 3 lbs split at joint chicken wings to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
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3
When ready to fry, mix 6 tbsp cornstarch and 6 tbsp rice flour together in a large bowl. Remove the wings from the marinade, letting excess drip off, then toss in the flour mixture until well coated.
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4
Heat 6 cups vegetable oil (for deep frying) in a wok or deep heavy pot over medium-high heat to 350°F (175°C).
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5
Fry the wings in batches without crowding, for 10 to 12 minutes, turning occasionally, until deep golden brown. Check that the internal temperature reaches 165°F (74°C).
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6
Transfer to a paper-towel-lined rack. Serve hot with 1/2 cup Thai sweet chili sauce (for serving).